Coconut Veggie Burritos

Makes 3 servings (3 large burritos) Ingredients: - 2 large collard green leaves (for wrap) - 1 small cucumber - 3 carrots - 1 large clove garlic - 3 stalks green onion - 3 red radishes - 2 white radishes - 3 mature coconuts (meat only) - 3-4 leaves I

Herbs in this recipe 2

• Curry(Murraya koenigii)
• Garlic(Allium sativum)

Makes 3 servings (3 large burritos)

Ingredients:

- 2 large collard green leaves (for wrap)
- 1 small cucumber
- 3 carrots
- 1 large clove garlic
- 3 stalks green onion
- 3 red radishes
- 2 white radishes
- 3 mature coconuts (meat only)
- 3-4 leaves Italian Basil
- 1/2 tsp. Alae Hawaiian Sea Salt
- 1 Lime squeezed
- 1 tablespoon healing hot sauce and/or Ni'oi flakes for desired heat (pinch/burrito)
- 1 tomato
- 1/2 teaspoon curry powder
- 1/2 teaspoon savory powder
- radish sprouts or other sprouts

Directions:

1. Coarse chop in food processor all ingredients except collards and sprouts
2. Destem collards 1/3 of the way from the base / Lay each on top of the other head to toe on top of tin foil
3. Scoop mixture (approximately 3 large spoonfuls) into the upper 2/3rds
3a. Add sprouts
4. Wrap up from bottom then left to right
5. Mimic wrapping in the tin foil to secure burrito shape

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