1 collard leaf, washed and dried
1 tablespoon raw nut or seed butter (almond, cashew, sunflower) 1 tablespoon of blueberries or jam
1⁄2 banana sliced
Lay the collard leaf flat and remove or thin center stem to create a flat surface. Thinly spread the leaf with nut or seed butter. Add the banana (you may need to cut the banana length-wise to make it thinner for small collard leaves). Place blueberries on top.
Fold the short end of the collard greens over the filling and begin to tightly roll up the collard until you reach the end. Lay the wrap seam-side down on a plate.
We are the DoctorsDaughters. Basically, we have no degrees (as of now), but geek out on a healthy lifestyle. Cara is a naturopathic medical student, Jenna works at the Eat to Live Retreat, a wellness resort, and Talia is a nutritional writer. We were raised by health freaks & vegans, which made for some interesting stories about our childhood. Our dad, Dr. Fuhrman, is a board-certified family physician who has been reversing chronic disease for over 30 years through nutritional methods. We’ve seen food act as medicine for a long time.
You can find more at Dr. Fuhrman’s website or on our Instagram @doctorsdaughters