• 2 tablespoons crunchy sunflower seed butter (sweetened, or unsweetened with 1 teaspoon pure maple syrup mixed in)
• 1/4 cup shredded carrots
• 1 tablespoon dried cherries
• 1/8 teaspoon ground cinnamon
• 1 large flat collard leaf
• 1 tablespoon toasted pumpkin seeds
• 1/2 cup fresh red seedless grapes

1. In a small bowl combine sunflower seed butter, carrots, cherries, and cinnamon.

2. Stir to mix thoroughly.

3. Spoon mixture along center of collard leaf, and sprinkle with pumpkin seeds.

4. Roll up leaf, cut off ends, and then slice filled leaf into about five pieces.

5. Pack roll-ups along with side of grapes.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.