Ingredients

• Ingredients Scale 1x2x3x 2 zucchini, thinly sliced lengthwise 1 red bell pepper, cut into thin strips or julienned 1 yellow bell pepper, cut into thin strips or julienned handful carrots, julienned (I used baby carrots, cut into quarters) sprouts/micro greens of choice cilantro, optional fresh cracked pepper & mineral salt tooth picks Small Batch Kale Pesto 2 cups kale, packed (or 1 cup basil & 1 cup kale) 2 tablespoons almonds 1 clove garlic 2 tablespoons tahini, optional 3 tablespoons or so extra virgin olive oil (use water for oil-free) himalayan salt, to taste

Preparation

• Instructions Veggies: Amounts for the vegetables will vary on how many your making, use your best judgement on how much you will need. 1 medium zucchini will make about 10 thin strips. If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves. Kale pesto: Place ingredients into food processor and process until desired consistency. Taste for seasoning. Assemble: Lay your zucchini flat on a hard surface, layer with the pesto, place sprouts and 1 of each veggie in a mound on one end. Roll into a wrap and stick with a toothpick in the center. Top with mineral salt & cracked pepper. Store: Leftovers can be stored in the refrigerator for up to 3 days. The zucchini will soften a bit after a day or so. For best presentation, serve right away or within a few hours of making.