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Prep time: 20 min • Waiting time: 5–6 hr Yield: 4 servings
1 cup raw sunflower seeds
1 medium carrot, chopped
1⁄4 small beet, peeled and chopped
1 cup filtered water
2 tablespoons chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons Sweet Almond Butter
1 tablespoon unpasteurized dark miso*
1 tablespoon lemon juice
1⁄2 teaspoon taco seasoning or chili powder
1⁄4 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄2 teaspoon pureed garlic (about 1 clove)
4 cups (6 ounces) sliced romaine lettuce
1⁄2 cup seeded and julienned red bell pepper
1⁄2 cup pitted and chopped Greek or raw olives
4 large collard leaves, large stem shaved off
1⁄2 cup Pico de Gallo
1⁄2 cup Guacamole
1⁄4 cup Cashew Sour Cream
1) Soak sunflower seeds for 2 hours, and then rinse and drain them.
2) Combine carrot, beet, and 1 cup water in a high- performance blender and blend until smooth. You may need to stop and scrape the mixture down a few times to puree it thoroughly. Add the soaked sunflower seeds, onion, olive oil, Almond Butter, miso, lemon juice, taco seasoning, cumin, salt, and garlic. Process until the mixture is a smooth paste similar to pureed refried beans.
3) Spread about one-quarter of the paste on a dehydrator tray lined with a nonstick sheet. Repeat with three more dehydrator sheets, and dehydrate at 125 degrees for 3 to 4 hours. Use a metal scraper to lift the mixture off the dehydrator tray. It should be brown on top and slightly pink underneath. Lightly stir.
4) In a medium bowl, mix lettuce, bell peppers, and olives.
5) To assemble a burrito, place 1 cup of the lettuce mixture in the center of a collard leaf. Add 2 tablespoons Pico de Gallo, 2 tablespoons Guacamole, and 2 to
3 tablespoons of the “bean” mixture. Top with
1 tablespoon Cashew Sour Cream and roll up, burrito style. Repeat with remaining collard leaves and filling.
Per serving (1 burrito): Calories 512 (From Fat 396); Fat 44g (Saturated 4g); Cholesterol 0mg; Sodium 705mg; Carbohydrate 25g (Dietary Fiber 10g); Protein 14g.
Note: Leftover “bean” mixture will keep in a sealed container in the refrigerator for up to 1 week.
Excerpted with permission from the publisher, Wiley, from www.dummies.com Raw Food For Dummies® by Cherie Soria and Dan Ladermann. Copyright © 2012.