Vegan Collard Rolls

By: Esther Vasa

Ingredients:
Big Clean Collard Leaves with stems trimmed - 5
Toothpicks - 5 (to hold the rolls together)

For Stuffing:
Rightly Ripened Avocado - 1 (scooped)
Spinach - 1 handful (finely chopped)
Carrots - 1 (julienne cuts)
Red Pepper - 1/2 (julienne cuts)
Celery Stick - 1 (julienne cuts)
Crushed Garlic - 1 tbsp
Mustard Sauce - 1 tbsp (I used 365 Organic Mustard)
Cayenne Pepper or Red Pepper Flakes per your taste
Freshly squeezed lemon juice - 1 tbsp
Himalayan Salt to taste
Add any vegetables you have on hand!

Preparation:
Mash up the avocado and mix in all the other vegetables (listed for stuffing), spices and sauce. Then, take a big scoop of the filling and center it in the collard leaf. Roll it and place the toothpick to hold the roll together. This is simple, easy, light and makes a great dinner with a Carrot-Tomato Juice!

Alternately, you could do similar rolls with Kale or Lettuce!