Garden Collard Wrap Recipe and Update!

I know it has been a while since my last post, and I am ready to get this ball rolling again. We had a busy holiday season, and Paul's mom Elaine came and visited us for 3 weeks. It was really nice having a helping hand and I was a little nervous when it came time for her to leave. I loved that Noa could spend time with her Grandma. But now we are back to normal, and keeping busy. Paul is in Dallas, Texas this weekend. He has a packed travel schedule for the next 6 months and he's excited to spread the message about health and healing naturally. Noa and I will be joining him on a few trips, but we'll be home most of the time.

Our garden is flourishing and we love being able to pick fresh greens and herbs daily. I use the collards to juice and make wraps for lunch.

Here is a simple recipe for any wrap:

First, I spread a walnut pate on the collard leaf.
Walnut pate:
3 cups walnuts
2 TBSP nama shoyu
2 carrots
1 handful cilantro
2 celery stalks
cumin and sea salt to taste

Then I topped it with the following:
avocado
tomato
sprouts
chopped lettuce
dulse
sprinkle chia seeds

I then topped it with a cashew ranch dressing:

1 cup raw cashew pieces
1 tsp. minced garlic
1 TBSP honey
2 TBSP fresh lemon juice
2 TBSP apple cider vinegar
1/2 cup of water (or desired consistency)
2 tsp parsley flakes
1 1/2 tsp onion powder
3/4 tsp dill
1/2 tsp garlic powder
3/8 tsp salt
1/4 tsp basil

These wraps were so simple and delicious! You can use any greens like romaine, or even nori sheets to make these wraps.

I have been making the herbal infusions daily and loving them! It looks like I am no longer craving kombucha because these infusions quench my thirst and are so refreshing. Right now, I am only making the oat straw and stinging nettle infusions, but I'll keep you all updated as I continue.