6 T. Sunflower pate (see recipe posted yesterday)
2 Leaves Collard greens
6 T. Salsa
Cut stem off the end of the Collard Greens. Spread a generous portion of the pate on the collard green. Top with salsa. Wrap and serve
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature