Un-Tuna Salad Collard Wrap and Berry Cacao Nib Smoothie

The salad recipe is something I made for lunch today and it tasted awesome for satisfying a craving. The berry smoothie is something I make everyday using different combinations and proportions of ingredients.

Un-Tuna Salad Collard Wrap:

Dressing:

• ¾-1 cup of soaked almond(skins peeled)/cashew mix (I used an even mix)
• 3 tablespoons of lemon juice/ACV mix (I used 2 tbsp of lemon, 1 tbsp of ACV )
• 2 garlic cloves (you can omit or use less)
• 1 tsp of salt
• ¼ cup of water

Salad:

• ¾ cup of soaked almonds(skins peeled preferably)
• ½ cup of soaked sunflower seeds
• 1 garlic clove
• herbs like parsley, cilantro, dill (I didn’t measure how much I used, just eye it)
• 3 stalks of celery
• ¼-1/2 red onion
• ½ of a granny smith apple
• 2 tbsp of dulse
• ½ cup of cherry tomatoes, sliced in half
• more veggies that you want like bell pepper, zucchini, carrot, etc.

Process the salad ingredients (I processed separately as I have a very small food processor)

Blend the dressing in a high speed blender.

Add the dressing to the salad.

Serve on/in collard leaves with avocado, tomatoes, bell pepper, sprouts, whatever you want!

The wrapping process:

Berry Cacao Nib Smoothie:

•    1 Banana
•    3 dates
•    1.5 cups of frozen mixed berries (I used strawberry, raspberry, and cherry)
•    4 tablespoons of hemp hearts
•    1.5 cups of water
•    3 tablespoons of cacao nibs

Add everything but the cacao nibs to a blender, blend till smooth, and add cacao nibs at the very end and blending just for a few moments. You get a crunchy smoothie that is a great midday pick-me-up. 

The final product: (You can see the pieces of cacao nibs here)