Crunchy Rainbow Vegetable Wrap with Nut Sauce
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
½ cup creamy almond or sunflower
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
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!