• 6 Collard Wraps
        • ½ Purple Cabbage
        • 2 Bell Peppers
        • 1 Avocado
        • 1 Cup Sprouts
        • 1 Cucumber
        • ⅓ Cup Raw Cashew Butter
        • 1 Bottle of Sol-ti TURMERIC SuperShot
        • 2 TBSPs Maple Syrup
        • Pinch of Sea Salt
        • 1 TBSP Water

1. Begin by destemming the collard leaves. Thinly slice
the purple cabbage, and slice the bell peppers,
avocado, and cucumber.

2. Assemble the filling of the wraps with equal portions
of each vegetable.

3. In a small bowl, combine the TURMERIC SuperShot ,
maple syrup, salt, water, and cashew butter, and mix
until smooth and creamy.

4. Wrap the collards and serve with the turmeric dipping
sauce.

Serve and enjoy!