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Collard Wraps with Avocado Nut-Seed Pate

Now that the holiday season is officially over and behind us, I realized it’s time to get back on track with my eating habits. Overall I haven’t been too bad, but I want to break the organic processed chip habit I’ve formed again (it’s been three days), and I want to eat more live fresh greens (dark greens), and eat less overall during the day. I may even do a juice or smoothie fast within the next couple of weeks. I’ll keep you posted on that. For now, I was craving pate and collards, so I came up with this little recipe. Hope you like it! =)

1 cup raw cashews (not soaked)
1/2 cup raw almonds (not soaked)
1/2 cup pumpkin seeds (soaked)
1/2 cup sunflower seeds (soaked)
2-3 T raw hemp seeds
3 stalks celery (chopped)
big handful fresh parsley (chopped)
1 avocado (pitted, peeled, and chopped)
1 T hemp oil
sea salt (to taste)
cayenne (to taste)
garlic powder (to taste)
onion powder (to taste)
(1/3 cup) water (adjust as needed)

Collard Greens (about 3-4 leaves)
1 Roma tomato (chopped small)
mixed lettuce and herbs

For the pate, combine the nuts and seeds in a food processor and pulse until smooth. Add celery, parsley, avocado, hemp oil, and spices and pulse again. Add water as needed to make consistency smooth but thick.

Prepare collard greens by cutting off stems, wash and pat dry. Carefully shave part of the stem that the leaf surrounds to make collard green pliable. Place some mixed lettuce and herbs on top the inside of the collard green leaves. Place a big heaping scoop of the pate on top and slightly spread out. Top with chopped tomatoes and more herbs or sprouts. Carefully roll the collard like a burrito. Secure with a toothpick if necessary. It’s ready to eat! Enjoy!

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