Simply Savory Collard Wraps
8 roasted brussel sprouts
1 chunk of acorn squash (you can use more or less depending on how sweet you want the spread to be)
1/4 cup raw sunflower seeds
1/2 cup fresh basil, tightly packed
1 cup cooked sprouted mung beans
1/2 tsp. sea salt
1 carrot, grated or thinly sliced
1 avocado, sliced
Makes 4-5 collard wraps.
Find the original recipe at The Daily Dietribe.