View full recipe at www.manjulaskitchen.com Learn how to make Stir-Fry Collard Greens Recipe by Manjula. Ingredients: About 8 collard green leaves or 4 cups sliced 1 tablespoon oil 1 teaspoon cumin seeds (jeera) 4 whole red chilies 1 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon shredded ginger 1 teaspoon lemon juice
*CLICK(more info)⬆ for RECIPE! life-regenerator.com *FOOD PROCESSORS http *READ BOOKS.life-regenerator.com *SHOP http *AMAZON SHOP-FOR-ANYTHING.life-regenerator.com *DONATIONS http *FACEBOOK FACEBOOK.life-regenerator.com ❤ BIO-BURGER RECIPE or VEGGIE BURGER RECIPE or NUT PATE RECIPE or VEGGIE DIP RECIPE or VEGGIE BURRITO RECIPE …you decide! ❤ * I ngredients * — 2 cups Sprouted Sunflower Seeds (soaked in water for 24-48 hours, then strained) — 1 cup Shelled Hemp Seeds — 3 Carrots, roughly chopped — 2 Garlic Cloves — 1 bunch Dill, roughly torn into smaller pieces — 1 bunch Collard Greens — 3 stalks of Celery, roughly chopped — Sea Salt (to taste) — Lime Juice (to taste) * P reparation * — 1) YOU WILL MOST LIKELY NEED to combine all of these ingredients into your food processor in STAGES, as otherwise you’ll clog up the food processor like I did! Combine the sprouted sunflower seeds, shelled hemp seeds, chopped carrots, garlic cloves, dill, just the STEMS from the collard greens & the chopped celery stalks using a food processor. The one I use in this video along with some other ones I recommend are here FOOD-PROCESSOR.life-regenerator.com — 2) Add sea salt & lime juice to taste, and blend some more. — 3) Scoop mixture into the collard green leaves, roll up into a “burrito,” and enjoy! OR scoop mixture on top of collard green leaves and serve as an open-faced “burger” OR serve mixture as a veggie dip alongside chopped vegetables OR serve however you’d like…be creative ..