• 6 Collards

          • 1-2 Bell Peppers

          • 1 English Cucumber

          • 1 Cup Shiitake Mushrooms

          • ½ Cup Raw Almonds

          • 1 Avocado

          • ½ Purple Cabbage

          • 1 Bottle of Sol-ti GINGER SuperShot

          • ⅓ Cup Almond Butter

          • 2 tsps Coconut Aminos

          • 1 TBSP Maple Syrup

1. Prepare the Collards:

Gently rinse the collard leaves and trim the thick stem at the base for easier wrapping.

2. Chop the Filling:

Thinly slice the bell peppers, cucumber, purple cabbage, and shiitake mushrooms. Dice the avocado and set everything aside in separate bowls.

3. Make the Sauce:

In a small bowl, whisk together the GINGER SuperShot, peanut butter, coconut aminos, and maple syrup until smooth and creamy.

4. Assemble the Wraps:

Lay a collard leaf flat and spread a spoonful of the sauce in the center. Layer the vegetables, avocado, and raw peanuts on top.

5. Wrap It Up:

Fold the sides of the collard leaf inward and roll tightly from the base to form a wrap. Repeat with the remaining leaves and filling.

6. Serve:

Slice each wrap in half for easy serving and drizzle with extra sauce if desired.

Enjoy