Collard Greens Burritos

Collard Greens Burritos

Collard Green Burritos

Marinade:

(This will cause the collard greens to become tender)

1⁄4c. lemon juice 1⁄4 c. olive oil pinch of salt

 

Walnut Taco “Meat“:

11⁄2 c. walnuts

11⁄2 tsp. coriander

3⁄4 tsp. cumin

2 Tbsp. Braggs Liquid Aminos

1⁄4 tsp. cayenne

 
Macadamia Almond “Cheese“:

11⁄2 c. soaked almonds

1⁄2 c. soaked macadamia nuts

2 Tbsp. lemon juice

1⁄2 c. nutritional yeast flakes

1⁄2 tsp. sea salt

2 cloves garlic

2 Tbsp. chopped onion

1⁄2 c. water

Directions:

  1. Wash and cut stems off of collard green leaves. Brush leaves with marinade using a kitchen brush. Refrigerate overnight.
  2. Gently pulse Walnut Taco Meat ingredient in blender until crumbly.
  3. Set aside.Blend all ingredients for ‘Macadamia Almond Cheese’ in blender until smooth.
  4. Chop up romaine lettuce, avocado, green onions, jalapenos, tomatoes.
  5. Assemble by placing a collard green leaf on plate.
  6. Spread cashew cheese.
  7. Top with Walnut Taco meat.
  8. Top with salad mixture.
  9. Roll it up and enjoy!

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One of my favorite protein packed salads, perfect before your next workout.

No meat, all natural power packed protein.  For these and more recipes, pre-order the new cookbook Living Life Fresh!

2 Comments

  1. Bonnie Reeves - March 23, 2014

    I need help.

    I saw Nyce Collins and Evita Tezeno on Dare to Dream this morning. Failed to get their telephone numbers or webstes to order their books.

    Please provide that information for me.

    Bonnie Reeves
    314-226-4051
    bonniereeves@gmail.com

    Thank you.

  2. Linda M. Bealer - July 9, 2015

    Your recipes are an answer to prayer; I’ve tried to eat raw several times and each time that were problems with my stomach. But I think your recipes are the solution. Thank you, thank you, thank you and may God continue to bless your ministry.

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