Lou’s Raw Green Burrito

 Try this Fantastic Super Healthy Green Burrito!

gbServe this to any Skeptic who doesn’t think raw food can be good!  You will have them blown away at the first bite.  Add some super healthy dipping sauce to the side for dip lovers.  Just blend up some fresh ginger, soy sauce, garlic and a little honey.  You can change up the flavor by substituting the soy sauce with balsamic vinaigrette.

Benefits: This is a great recipe for feeding a crowd! It’s easy to make, easy to serve, and easy to clean up. Just put the collard greens (or romaine leaves) on a plate, put the pate and salsa in bowls with serving spoons, and have plates and napkins handy. It’s nice to serve some juicy fruit as dessert.

2 cups of Soaked Sunflower seeds, (soaked 12-24 hours, then drained)
1-2 cloves garlic
1 Red Bell Pepper
1-2 teaspoons of a high-quality salt (ie: Himalayan, Hawaiian, Celtic)
1-2 teaspoons cumin
2 TB Purple Onion, chopped
1/2 teaspoon — 1 tsp Cayenne Pepper

Puree in food processor or blender until smooth. Taste and adjust the seasoning accordingly.

3-4 cups fresh tomatoes, chopped
1 Red Onion, chopped
1-2 fresh jalapeno peppers, chopped finely
1 bunch of fresh cilantro, chopped

Blend well and strain through a fine strainer to get the runny juices out (drink the juice as a cocktail).

Purchase the largest organic collard greens available. Wash and dry. Trim the bottom stems off. Large leaves of romaine lettuce or napa cabbage may also be used.

Slice ripe Avocados, allowing 2-3 slices per burrito.

Lay one collard green on a plate. Drop a generous amount of the paté down the center stem, and top with 2-3 slices of avocado, then Fresh Salsa. Roll the Collard up with the filling in it just like a burrito.

Recipe by Lou Corona