: Recipe : Collard Green Beauty Burrito

Yum!

If you’re life is anything like mine than you have very little time to worry about what you’re eating and even less time to prepare food.

Crazy fast beauty food to the rescue!

I get it. Life is really hectic. When your life feels overwhelming, at least you know you can make this little power house of a meal and feel better instantly. Take my word for it. This dish is loaded with fiber, vitamins, minerals, anti-oxidants, and so much I can’t even list it here. Eat and feel calm!

COLLARD GREEN & WALNUT “BURRITO”

• 3 large tri-color organic bell peppers
• 1/2 a large organic purple onion
• 1 small jicama
• 3 cloves of garlic
• 1 large tomato
• 2 limes
• 2 lemons
• salt to taste
• 1 bunch of collard greens (for later)

• Finely chop all veggies (minus the greens) and add into a large mixing bowl.
• Squeeze the juice of both limes and lemons in the bowl. Add salt to taste and mix.

Ingredients for “Ground Beef” Walnut Meat:

• 2 1/2 cups of organic walnuts
• 2 teaspoons of organic ground Cumin
• 1/2 teaspoon of Paprika
• 1/2 teaspoon Chili powder
• 1/4 teaspoon Cayenne pepper
• 2 tablespoons of Tamari
• 2 tablespoons of water

• Add walnuts to a high-speed blender such as a Vitamix or Nutribullet. Blend until slightly broken down. You want to avoid making a “nut-meal”. You are looking for a texture and consistency of ground beef or taco meat.
• Add the nut-meat, spices and Tamari to mixing bowl. Mix until well incorporated.
• To make the “Burrito”, rinse the collard leaves and lay them on a cutting board.
• Trim the steams completely off to the base of the leaf so that you’re left with just the leaf.
• Lay the dark side of the leaf down and the light side facing up.
• Along the ridge of the steam that runs through the center of the leaf, add a couple of spoon fulls of Pico de gallo.
• On the other side, a couple of spoon fulls of “meat”.
• Wrap one side of the leaf over across the fillings and fold the ends of the leaf inward to make a “burrito”.
• Press down to secure, cut in two. Eat and enjoy!!!

This recipe is adapted from Kymberly Snyder.