Collard Green and Hummus Roll-Ups
Monday, September 7, with that Labor Day off, I decided to try to make a recipe for lunch from the The Whole Life Nutrition Cookbook called Collard Green and Hummus Roll-Ups. It takes a little bit of time to cut the veggies for this, but once you have the veggies ready, it’s quite quick to the end result, which is very yummy! This is considered a snack, but I ate it for lunch…they can be taken to work, school or on a hike/picnic.
Collard Green and Hummus Roll-Ups ingredients include:
• 4 raw collard greens (the recipe says any tender young greens can be substituted, such as broccoli leaves or young black kale leaves)
• hummus (probably any flavor would be fine, I used roasted red pepper hummus)
• grated carrots
• chopped cucumber
• avocado slices
1. Rinse and pat dry the collard greens. Slice in half, lengthwise, removing the tough stems.
2. Spread a thin layer of your hummus over the collard green half. At one end, place a thin row of carrot, cucumber and avocado
3. Begin rolling from the filling end, keeping it very tight. Once it is rolled, insert a toothpick in the center to keep it together. Serve immediately or refrigerate up to 2 days.
*I would like to note on this recipe: If you use a mandolin cutter to cut up your veggies, like I did on this one, BE SURE to use the hand guard AT ALL TIMES. Just buying this new ‘toy’ on Sunday, I didn’t realize the importance of it until I sliced off a corner of my pinky 
OUCH!!!! Lesson learned for me! THANKS DAVE, for helping me finish up this recipe! Oy…