This recipe is not only super quick to whip up but is also very nutritious. We found it on Kimberly Snyder’s, a celebrity nutritionist, website and decided to try it out. It is a totally plant-based recipe that will surprise you with its yummy flavor. The filling is made with chopped walnuts and a variety of seasonings that come together to make a delicious Mexican inspired taste. The collard greens are used instead of the typical corn taco shell. The walnuts provide you with omega-3 fatty acids and the collard greens are nutrition powerhouses filled with disease fighting beta-carotene, vitamin C, calcium and fiber. Try it out! It may just become a new lunchtime staple.
- 2 cups walnuts
- 1 Tbs. cumin
- 1/2 Tbs. coriander
- 2 Tbs. low sodium Tamari (soy sauce)
- 1 tsp. chili powder
- Pico De Gallo (optional, but recommended)
- Collard greens, washed with stems trimmed about 2 inches from bottom of leaf
Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. Take a collard green with the dark edge facing down on your cutting board. Trim off the stem and up about two inches into the leaf. Place about ¼–1/3 cup of the nut meat mixture in the middle of the leaf. Top with some salsa. To assemble, roll up burrito style. Fold one of the long ends in, and then both the end pieces, and then the other long way, tucking in firmly. Place with the folded edge down on your cutting board, and slice firmly into two pieces on the diagonal.