Cabbage contains Vitamin K and anthocyanins that can give a strong boost to mental function and concentration.
- 3/4 cup - quinoa
- 1 1/2 cups + 1/3 cup - water
- 1 - avocado
- 1 bunch - collard greens
- 1 cup - cabbage
- 1 - carrot
- 1/2 - cucumber
- 2 - green onions
- 1 - clove garlic
- 1/2 inch - piece of ginger
- 3 TBSP - almond mix (lemon juice, tamari, almond butter)
- 1 Make the quinoa: Rinse the quinoa and add it to a medium pot with 1 1/2 cups water and a pinch of salt. Bring to a boil. Once boiling, reduce the heat to simmer and cook until the quinoa is tender and the water is absorbed, about 10-15 minutes. Set aside to cool.
- 2 Prepare the remaining ingredients: Peel, pit and slice the avocado. Rinse the collard greens and set aside on a paper towel to dry. Rinse and thinly slice the cabbage. Rinse the carrot, cucumber and green onions, and cut them into matchsticks. Mince the garlic and ginger.
- 3 Make the almond sauce: Add the almond mix, garlic, ginger, 1/3 cup water and half of the avocado to a blender or food processor. Blend until smooth and set aside.
- 4 Assemble the wraps: Using a knife, score the center rib of each collard green to make it easier to fold. In a large bowl, toss together the cabbage, carrot, cucumber and green onion. Spread a dollop of almond sauce on the inside of each collard green. Place a small handful of the veggie mix in the center of each collard green. Top with a slice of avocado and roll up the leaves. You can secure the wrap with a toothpick, if desired.
- 5 Bring it all together: Evenly divide the collard wraps between two plates and serve with any remaining almond sauce for dipping!