Collinator's No Trabajo Burrito

1 collard green leaf
1 carrot
1 roma tomato
1/2 bell pepper
1/4 red onion
1/2 avocado
1/4 jalapeno
1/4 bunch cilantro
2-3 pieces of broccoli chopped
handful of alfalfa, onion, and sunflower sprouts
4 pitted green olives
3 cloves of garlic
1 tsp ginger root
1 tsp nama shoyu soy sauce
2 tbs olive oil
2 tbs ** sour cream ** (see below)

Take collard green leaf, and cut down middle on both sides, to remove hard stem.

Place jalapeno, ginger, garlic, and soy sauce into blender and blend until liquid. Divide red pepper, red onion, and cilantro into two equal parts. Place one part of each into the blender along with tomato and the olive oil. Blend briefly and try to maintain a chunky texture.

In a bowl, place grated carrot, diced red pepper, chopped cilantro, chopped broccoli, chopped olives, chopped avocado, and chopped onion. Marinade mixture in olive oil (2-3 tbs).

In each half, fill equally with the marinated mixture. Top with salsa mixture from blender and top that with the sour cream.. Top THAT with 1/2 of the mixture of sprouts. Roll up collard green halves and top with remaining sprouts.

** SOUR CREAM **

in a blender, add:
1 cup of soaked macadamia nuts
juice of 1 lime and 1 lemon
3 cloves of garlic
1 tsp vanilla powder
1 1/2 tsp salt

blend until creamy consistency.
Let sit out for 4-8 hours to ferment.
Refrigerate for 4-8 hours.