1 lb bag $13.45
5 lb bag $67.25
30 lb case $403.50
The pecan is a remarkably appealing nut that has a long list of health benefits. It has the most anti-oxidants of any nut, boosts the metabolism, and is low in carbohydrates and high in protein. There are 6 grams of omega fatty acids — essential for good health, and not commonly found in our diet — in every ounce.
Like the walnut, the pecan is actually a drupe: the “nut” is actually the fruit around the pecan seed. Pecan trees are tall — as high as 150 feet — and can be hundreds of years old. Some of these native trees have trunks 3 feet in diameter.
“Raw vegan recipes are perfect when you want to eat healthy and detox your body from heavy meals or processed food. These collard wraps are going to be your new favorite healthy lunch. Ready in minutes and bursting with flavors from the avocados, red pepper, alfalfa, pecans and tamari mix. Gluten Free & Paleo too.”
- 4 large collard leaves
- 1 red bell pepper
- 1 avocado
- 2-3 ounces alfalfa sprouts
- 1/2 lime
- 1 cup raw pecans
- 1 tablespoon tamari (use coconut aminos for paleo version)
- 1/2 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1 teaspoon extra virgin olive oil
To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
Slice avocado and pepper.
In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.
Recipe courtesy of Vicky at avocadopesto.com