Raw Caribbean Wrap

Steps

1. Clean the collard green leaves by removing the stem.
2. Massage the collard green leaves with avocado oil, salt, and lemon juice to make them more digestible and easier to fold.
3. Add walnuts, virgin olive oil, fresh chopped carrots, jerk seasoning, hemp seeds, dates, habanero peppers (use half), fresh lemon juice, and salt to a food processor. Blend until you have the walnut meat mixture.
4. In a separate food processor, add cauliflower, cilantro, fresh lime juice, and salt. Pulse until it has a rice-like texture (cauliflower rice).
5. To make the creamy sauce, blend water, cashews, fresh ginger, fresh garlic, cilantro, lime juice, salt, pepper, and hemp seeds.
6. Lay out collard green leaves overlapping to create space for ingredients.
7. Add a generous amount of walnut meat mixture onto the leaf.
8. Layer with cauliflower rice, red bell pepper slices, mango slices, and red onions.
9. Drizzle with the creamy ginger lime sauce and top with avocado and hemp seeds.