For the filling, in a bowl toss zucchini (julienned) mung bean sprouts or small sprouts, basil, carrots, cilantro, mint, jalapeno or red bell peppers.
Place olive oil, Nama Shoyu, lime juice, lime zest, lemon juice, almonds, red chili and water in a blender and process till smooth.
Place collard leaves onto flat surface and layer with fillings.
Roll and serve with almond sauce.
From Do Eat Raw app
No comments:
Post a Comment