|10 min||0 min||4|
|1 cup grated||Carrots|
|1 beet(s)||Beets, boiled, drained (shredded)|
|1/2 tbsp||Kelp (kombu, tangle) seaweed, raw (flakes)|
|1/2 cup||Parsley, fresh|
|2 tbsp||Coconut aminos, Coconut Secret (used as soy sauce substitute)|
|1 tsp||Miso paste|
|4 leaf||Collard greens|
|400 gm||Turkey, deli cut (nitrate free)|
1. In a large bowl combine, shredded beets, carrots, parsley, and kelp flakes with miso paste and coconut aminos. Mix well.
2. Put a heaping spoonful of the mix (or more, if your leaves are very large) on the collard leaf, add the turkey and roll up tightly.