Collard Green Wrap + Red Pepper Dip - Bryan Johnson’s Blueprint

Name: Collard Green Wrap + Red Pepper Dip - Bryan Johnson’s Blueprint
Cuisine: American, World Cuisine
Ingredients: 1 bunch collard greens; 1/4 bowl red pepper; 1/4 bowl purple cabbage; 1/4 bowl cucumber; 1/4 bowl carrot; handful microgreens (mixed); 1/2 AVOCADO; 1/2 cup macadamia nuts (soaked for 1-2 hrs); handful cilantro; 1 Tbsp olive oil

8 steps

Updated at: Mon, 16 Sep 2024 21:14:52 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

1 servings

Instructions

Collard green wrap

Step 1

Cut the stems off the collard green leaves and then shave the stem down using a small knife so that iťs flat. This helps prevent the leaf from breaking at the end and making it easier to roll up.

Step 2

Drop your collard greens in a pot of boiling water for 1—2 minutes to soften them.

Step 3

Thinly slice your chosen raw vegetables.

Step 4

Add the sliced vegetable filling to the middle-bottom of a collard green leaf "wrap.”

Step 5

Carefully roll the collard green wrap just like you would with a burrito, tucking in the ends as you go so that the filling stays inside. Let these chill in the fridge while you make the red pepper dip.

Red pepper dip

Step 6

Cut the red pepper in half vertically and remove its core and seeds. Place the halves face down on a baking sheet and roast at 200°C for 20—30 minutes or until the pepper is soft.

Step 7

In a blender, blend roasted pepper, 1/2 cup of macadamia nuts, and a little water. Add 1 Tbsp at a time until you reach the desired consistency.