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INGREDIENTS—makes one serving

*3 Organic collard greens

1 small carrot

1/3 cucumber

*1/4 Organic red bell pepper

1C Snow pea shoots or other sprouts: mung bean, alfalfa, clover, broccoli

1 Organic Sushi Nori sheet – seaweed or toothpicks to secure rolls

Optional – add other raw vegetables like:  avocado, mushrooms, tomatoes, onion, etc.

Optional – add lightly steamed vegetables like:  asparagus tips, broccoli florets, snow pea pods



1T almond butter, 100% almonds nothing else added – salt okay or peanut butter

1T coconut milk, unsweetened from the carton at 50 calories or less per serving

1t Soy sauce, or preferably organic Tamari, gluten-free or low-sodium or Bragg’s Liquid Aminos

1T fresh grated ginger


Grate the fresh ginger and mix with the almond butter.  Stir in the unsweetened coconut milk.  Mix well and put in a small sauce dish, covered, and refrigerate.  Sauce will thicken when it’s chilled.

Wash collard greens, and trim off the ends.  Set aside to dry.  Wash all vegetables.  Peel carrot and cucumber and cut into julienne strips.  Devein and deseed red bell pepper and cut into julienne strips. Take the Sushi Nori sheet and cut three 1 inch wide strips.  You can cut extra in case one tears.

Dampen one of the Nori strips with a very small amount of water and set aside.  Note: if you use too much water the strips will be hard to handle and will tear easily.  Take one of the collard greens and lay it flat.  Put one third of the julienned carrots, cucumbers, and red bell peppers in the center of the collard green leaf.  Top with one third of the sprouts.  Starting at one end, roll the collard green up tightly around the vegetables.  Roll the sushi nori strip around the collard green spring roll to secure the leaf and hold it closed.

Trim the ends of the collard green at an angle, with a very sharp knife for a cleaner presentation.  Or you can skip this step.  Repeat for the other 2 collard greens to make 3 spring rolls.

Serve with the ginger-almond dipping sauce and enjoy!

*NOTE:  Bell peppers and collard greens are on the “Dirty Dozen” list for most heavily sprayed produce.  Please, buy organic. If you can’t find organic collard greens, use cabbage leaves or Spring Roll Wrappers (empty carb). If you can’t find organic bell peppers and/or would also like to add some heat to your Spring Rolls than you can use Anaheim peppers, Chile peppers, jalapenos, etc. or leave out the peppers altogether and substitute with onions or some other vegetables.

*HEALTHY HINTS & TIPS:  If you don’t want to make the ginger-almond dipping sauce you can just use plain Soy Sauce, Tamari or Bragg’s Liquid Aminos.  If you don’t want to cut the sushi nori sheets to secure the rolls then use wooden toothpicks.  It is not necessary to trim the ends of the rolls, that is for presentation purposes only.









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The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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