Collard Green Spring Rolls With Raw Pesto

Raw Pesto 

Ingredients:
1 bundle parsley (de-stemmed)
1 bundle basil (de -stemmed)
2 cups pine nuts
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp filtered water
3 tbsp nutritional yeast
2 tbsp fresh lemon juice
3 cloves garlic
1 tsp salt

Directions:
Combine all ingredients into your blender or food processor and mix until smooth.  Refrigerate up to 3 days. Preparation time approximately 20 minutes.


Collard Green Spring Rolls


Ingredients:
2 carrots
extra virgin olive oil
6 collard green leaves
1 avocado
1 red bell pepper
1 tsp balsamic vinegar
1/2 tsp grade B maple syrup
salt
black pepper

(makes approximately 6 rolls)

Prep your mise en place:
 Carrots - Using a potato peeler and placing the carrot flat on cutting board, peel carrot into long strips.  Toss carrot strips with a drizzle of extra virgin olive oil and set aside.

Avocado - Cut avocado in half, remove seed and cut into thin slices.  Drizzle fresh lemon on slices to keep fresh and vibrant until use.

Red Bell Pepper - Julienne cut

Baby spinach -  toss in balsamic dressing  (whisk 1/2 tsp grade B maple syrup, 1 tsp balsamic vinegar, 1 tbsp extra virgin olive oil, pinch of salt and two grinds of black pepper).

Directions:

Lay collard green leaf flat horizontally and fan slices of avocado along the spine of the leaf.  Layer on top of the avocado 8 carrot strips followed by 8-12 slices of bell peppers. Finish by placing a small handful of dressed spinach on top of the other fillings. Roll the leaf closed by folding the edge closest to you inward and pulling the other side over towards you tightly.  Use excess carrot strips to tie roll closed or use a tooth pick to hold in place.

Retrieve chilled pesto from the fridge and serve with Collard Green Spring Rolls as dipping sauce.  Enjoy!!