Collard wraps with nut & sweet chilli dipping sauces

I first made this in 2008 from a recipe I found on gone raw. This time I combined the following in a mini food processor:

Nut dipping sauce

1 T almond butter
1 T tahini
1 garlic clove, sliced
juice of half a lemon
2 T agave nectar
2 T tamari
1 t dried ginger
2 T water
Himalayan salt
ground black pepper

Sweet Chilli Dipping Sauce

Process the following in a blender:
1 red chilli, sliced
1 garlic clove, sliced
2 T water
2 T toasted sesame seed oil
Juice half a lemon

Filling for collard wraps
1 beetroot, grated
1 carrot, grated
1 handful pea greens
1 handful sunflower greens

Just wrap the filling in the leaves and secure them on the plate with a toothpick. These didn’t turn out particularly elegant this evening but they were delicious. I still had some filling left so I filled two nori rolls as well.

And we toasted the new year with some champagne 🙂