From Arlington Shareholder Katrin Van Der Vaart. This recipe requires thinking about the night before! Both the “cream cheese” part and the rolls come from "Rejuvenate Your Life, Recipes for Energy" by Serene Allison.
Soak 1 and1/2 c. pine nuts and 1 and 1/2 c. sunflower seeds in good water overnight.
Drain and place in blender/food processor with
3/4c lemon juice
3/4 tsp. whole peppercorns
3 cloves garlic /equivalent tails
1 tsp. sea salt
Blend until really smooth.
A bunch of big leaves (The recipe called for collard, but I used the chard in the share)
grated carrot/grated beet/grated zucchini (color is good)
avocado or goat cheese (about a spoonful of each per leaf)
fresh herbs (I used dill)
salt and pepper
To make the rolls: Cut out the hard stem from a leaf. Spread a thin layer of the “cream cheese” over the whole leaf. Pile a spoon of carrot and a spoon of diced avocado at one short end of the leaf. Dust with chopped herb of choice, a sprinkle of lemon juice and a little salt and pepper. Roll tightly from the filled end. Eat as a roll or slice to make “pseudo sushi.”