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Lifestyle Master Program
eBook 1.0 by Ellen Livingston
Collard Wraps Collard leaves, guacamole or nut pate, pineapple, red bell pepper, sprouts or cilantro Slice off the stem beyond the leaf, and spread guacamole or nut pate in the center area of the collard leaf. Lay in a few julienned strips of pineapple and red pepper lengthwise along the stem, and top
with sprouts or cilantro. Roll the leaf tightly around the fillings (with the stem lengthwise still), fold the tip of the leaf under and place the wrap on a plate with the seams down. Slice about an inch off the open end to expose the filling, and serve with slices of pineapple.
Spring Rolls With a mandoline, make thin lengthwise zucchini flats. For each roll, lay 3 flats overlapping slightly, spread lightly with a pate from the following recipes, and lay in your choice of sprouts and veggies. Roll, and serve decoratively. avocado pate: mash ripe avocado with lime juice to taste nut or seed pate: in a food processor, blend your choice of one type of nut or seed with just enough water to make a thick spread. Add lemon or lime juice to taste, and your choice of finely chopped fresh herb.
Nori Rolls Raw, untoasted Nori sheets, avocado (or cashew spread), carrot, red bell pepper, sunflower greens (or purslane), lettuce, cucumber
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Lifestyle Master eBook 1.0 The Campaign for Aging Research
