1 ½ cup pecan nuts, soaked overnight, then rinsed and dried in a dehydrator
½ tsp. Celtic sea salt
5 tsp. lemon juice
1 red bell pepper, roughly chopped
3 tsp. Jalapeno pepper, finely chopped
a few collard greens leaves, washed, de-stemmed, and dried with a cloth
1 cucumber, 1 yellow bell pepper, 1-2 carrots, cut intro thin sticks/strips
a handful of any sprouts
some pecan halves for decoration (optional)
Grind the pecans in a food processor until crumbly. Add salt, lemon juice, bell pepper and Jalapeno pepper, and process some more, until well mixed. The consistency should be one of a thick paste. Add more lemon juice if necessary.
Prepare the collard leaves by cutting each half of the leaf in a shape of a long rectangular strip. Lay the leaf dark side down. Spread about 1 ½ tsp. of the nut paste onto the leaf at one end, arrange some of the veggie sticks and sprouts on top of it, spread another ½ tsp. of the nut mix over the veggies, and roll like you would sushi. Use a small amount of the nut mix to seal the ends of the collard leaf. When done, straighten both open ends showing the veggies with a sharp knife. Arrange on a plate. You can also spread the mix between two pecan halves, press them together making a small sandwich, and use them as part of your arrangement.
Note: Preparation time is 1 hr. 15 min., plus time for soaking and dehydrating the pecans.