Take organic collard greens, and cut in half lengthwise, removing the tough center vein. Place a scoop of each at the top of the collard leaf: Sour Cream, Refried Beans, Chopped Cilantro, Minced Onions, Chopped Tomatoes. (I like to add chopped Olives in there as well, but whatever you prefer. I’ve added finely sliced lettuce or sunflower sprouts, and diced red bell peppers in there as well.) Roll up the leaf and place seam side down in a dish. Fill your dish with rows of burritos and squeeze lemon juice over them. Cover and marinate for at least 2 hours in the refrigerator. Serve chilled or warmed to room temperature. Make a nice Raw Salsa and some Guacamole and serve on the side.
Sour Cream: 1 cup Almonds, soaked over night and drained 2 cups water 1 cup olive oil 2 tsp. sweetener of choice 11/2 tsp. onion powder 1/4 tsp. garlic powder 1/4 cup lemon juice
Place all the ingredients in the blender and process until creamy. Keeps well in the fridge.
Refried Beans: 2 cups sunflower seeds, soaked two hours and drained 3/4 cup hot water 2/3 cup olive oil 2 Tb. Tamari 1 Tb. Onion Powder 1 tsp. Chili Powder ( I use a mild dried chili) 1 tsp. Garlic Powder 1 tsp. cumin powder 1 Tb. Nutritional yeast 1/4 tsp. cayenne powder Celtic Salt to taste (opt.)
Place all the ingredients in the blender and process until smooth. Keeps well in the fridge.