I've been using the collards to wrap my salad in ever since I found out my favorite vegetarian cafe in Orlando, Dandelion Communitea, will wrap any salad menu item in a collard leaf instead of a whole wheat tortilla. It is sooo much better than a tortilla!
They will actually pluck the collard straight from the garden on the side of the building! That makes it gluten free and more nutritious :) We don't have any collards in our garden yet, but I have been enjoying the ones from Everything Organic, a food co-op you can buy organics from at the Winter Park Farmer's Market on Saturdays.
To make the serving size pictured you need:
1 Organic collard leaf, washed and heavy stem removed
1 tbsp Cashew butter
1 tsp Agave nectar
1 quarter of an apple sliced thin
Spread the cashew butter on the stem area of the leaf. Lay the banana on the cashew butter then place apple slices on the sides. Drizzle some Agave nectar over the top and wrap the collard leaf around the fruit. Simple as that!
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