1 bundle of Large Collards
1 Tbsp Sesame oil
2 gloves of garlic
3 cups grated Carrots
2 cups Mushrooms
3 cups Bell Peppers
1 chicken breast OR ½ package of firm tofu
15 oz. (1 can) Corn (optional)
2 cups brown rice OR quinoa
Peanut Sauce Ingredients:
6 Tbsp Bragg’s liquid aminos (OR low sodium soy OR tamari sauce)
4 Tbsp Julia’s Good Medicine Spicy Elixer Vinegar
2 Tbsp Olive Oil
2 small garlic cloves
6 Tbsp creamy peanut butter
1 Tbsp Julia’s Good Medicine Thai Cherry Honey
2 Tbsp almond milk
1 lime (optional)
1 Start by preparing the sauce by combining all ingredients into a blender and blend until smooth. Set aside.
2 Cook rice OR quinoa.
3 Heat sesame oil. Sautee garlic, mushrooms, bell peppers, and carrots. Cook chicken OR tofu and add to sautéed veggies.
4 De-stem collards by taking a knife and cutting out the hard midrib (sautee with other vegetables or save for another meal).
5 Fill a sauce pan with ¼ in. of water. Cover and boil. Then add stack of collards. Take collards out once fully steamed.
6 Lay one collard leaf on flat surface and spread mashed avocado in the middle of the leaf.
7 Follow with all the remaining veggie fillings.
8 Spoon the rice OR quinoa onto the leaf.
9 Drizzle peanut sauce over the top then fold and roll the leaf to make a wrap.