Recipe By Britnai Shipe
Ingredients:
Wrap
Collard leaves, whole, green
Carrots, shredded
Avocado, sliced
Purple cabbage, chopped
Cucumber, cut into strips
Sprouts
Turmeric Hummus
Chickpeas, 1 can, drained
Chopped cilantro, handful
Turmeric, 1 tsp
Garlic, 1-2 cloves
Pinch of sea salt (optional)
Avocado or olive oil, 3 TBSP (optional)
Garam masala or curry powder, 1 tsp
Lemon juice, 2 TBSP
Dipping Sauce
Tahini, 1 tsp
Rice wine vinegar, 2 TBSP
Paprika, sesame seeds, and salt to taste
Instructions:
Chop, slice, and shred the veggies according to your tastes.
Blanch the collard green leaves in boiling water for 10 seconds to make them more pliable.
Pulse the hummus ingredients in a food processor or blender until smooth.
Line collard leaves with 2-3 TBSP of hummus, then stack the veggies.
Roll the leaves, folding in the sides.
Dip & devour!
Britnai Shipe is a Licensed Massage Therapist and Holistic Health Coach.
Her work centers around cultivating a healing experience of mind and body by utilizing integrative health coaching and bodywork practices.
Britnai has made it her mission to create a paradigm shift in the wellness and bodywork industry, more specifically in Polk County.