Raisin Collards and Carrots
4 bunches collard greens, leaves removed and chopped
4 carrots, grated
1 medium cucumber
1/2 cup raisins
1/4 cup raw almond butter
2 teaspoons Dr. Fuhrman's Riesling Raisin Vinegar (optional; available at drfuhrman.com)
1 teaspoon nutritional yeast
1/2 cup currants (optional)
1. Steam collard greens for 15 minutes. Add grated carrots and steam another 5 minutes.
2. Blend all sauce ingredients in a blender until smooth. Add sauce to collards and carrots, and toss. If desired, stir in currants. Serve warm.
nutrition info per serving: 238 calories; 14 g fat; 8 g saturated fat; 86 mg cholesterol; 11 g protein; 19 g carbohydrates; 4 g fiber; 162 mg sodium