Vegan Collard Rolls

By: Esther Vasa

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!

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!