If you are gluten-free, look for a tamari that contains no wheat. If you aren’t, you can also substitute tamari with low-sodium soy sauce. If you don’t have a food processor, use a blender and blend the walnuts in batches.
2 cups walnuts
1 tablespoon ground cumin
1 1/2 teaspoons chili Powder
1 1/2 teaspoons ground coriander
1 Pinch of cayenne pepper
2 tablespoons low-sodium tamari
6 large collard green leaves, with stems removed
Servings: 4 people Total Time: 10 minutes
1. Mix walnuts in a food processor bowl until coarsely ground. Combine walnuts in medium bowl with cumin and the next three ingredients from the list. Then Stir in tamari and set aside.
2. Place trimmed collard leaf, dark side facing down, on cutting board. Spoon 1/4 to 1/2 cup walnut mixture in middle of leaf; top it with 1 tablespoon salsa.
3. Roll leaf, burrito style, folding one long side of leaf over filling toward centre. Fold short ends over filling, then remaining long side of leaf.
4. Place filled leaf, cut sides down, on cutting board; slice diagonally into two pieces. Repeat process with remaining leaves and filling. 5. Serve with additional salsa, if desired
Healthy Raw Snack
Healthy Raw Snack Book