Collard Wraps with Herbed Cashew Spread and Roast Peppers
INGREDIENTS
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1 1/2 cup Raw cashews, soaked overnight in water and drained
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1-2 Cloves garlic (careful: raw garlic is potent, so you may want to start with one clove!)
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3 tablespoons Fresh lemon juice
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1/4 teaspoon Sea salt (or to taste)
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Black pepper to taste
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Water
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6 Oil-soaked sun dried tomatoes, patted dry
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2 teaspoons Herbes de Provence
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1/4 cup Fresh basil, loosely chopped
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4 Medium sized collard leaves
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3 Roasted red bell peppers (you can roast your own or use jarred)
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2 cups Fresh arugula (optional, but nice if you want more of a green bite!)
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