Ingredients:
6 large and full swiss chard or collard leaves
1 cup matchstick carrots
1 cup purple cabbage, shredded
1 red onion, julienned
½ cup shredded beets
⅔ cup almond pieces
⅔ cup pumpkin or sunflower seeds
½ cup chopped fresh mint or cilantro
Sauce:
½ cup creamy almond or sunflower
butter
1 tbsp coconut aminos
2 tsp sesame or avocado oil
1 tbsp apple cider vinegar
2 tbsp honey
½ inch piece of fresh ginger or ½ tsp powder
1 tsp hot sauce (optional) or chili powder
⅓ cup warm water
dash of salt and pepper
Instructions:
1. Carefully trim the thick spine on the green leafy veggies.
2. Prep all other vegetables and set aside.
3. Process sauce ingredients in a food processor or blender.
4. Spread veggies across leaf, drizzle desired amount of sauce.
5. Assemble and Eat!
