Recently I was at a conference and needed an easy to make, helathy, satisfying and of course, delicious lunch that I could make quickly and have with me each day.

While I was grocery shopping I was inspired by Portabella Mushrooms and this recipe was born. And… oh man….I impressed myself!

Previously a mushroom hater I am now an AVID mushroom fan.  Not only because they are meaty, full of protein and filling but because, by nature, mushrooms absorb and then safely eliminate toxins from the body.

Using Collard Greens as a wrap instead of bread is such a Smart Sexy way to go. You get phytochemicals to ward off carcinogens withouth the usual bloating that comes with bread.

The Cashew “Cheese” that is full of magnesium, pairs so well with the marinated portabella and collard greens (and is so versitle with many other dishes).

This whole meal is ridiculously easy to make because there is NO cooking involved.  I have no doubt that you will love it as much as I do.

Marinated Portabella Collard Wrap with Cashew Screen Shot 2016-06-16 at 11.12.00 PM“Cheese”

[Makes apporximately 4 Collard Wraps]

Marinated Portabella
1 Portabella Mushroom
2 Tablespoon EVOO
1 Tablespoon Tamari (gluten-free soy sauce)
Dash of Sea Salt

Cut off stem and discard. Cut portabella mushroom into cubes, mix together with extra-virgin olive oil, tamari and sea salt and let marinate 4-6 hours (or overnight).

(Note: To save time, increase the quantitites so you have a couple of servings on hand, this keeps for up to 5 days.)

Cashew “Cheese”
1 cup cashews
1 clove of garlic
1/2 tsp sea salt
1 tbsp nutritional yeast
1 tbsp lemon juice
1/4 cup water (or as needed)

Place cashews, garlic, sea salt & nutritional yeast in a high-speed blender & blend to powdery consistency.

Slowly add in lemon juice, add in water (as needed) to get a smooth consistency (no lumps). Store in refrigerator for up to a week.

Collard Greens
2 Large Collard Green Leafs

Cut the stem out of the collard leaf so that you have 2 separate leaves. Rinse.

To Assemble:

Lay collard green shiny side down. Place a spoonful of Marinated Portabella and Cashew Cheese 1/3 below the top of the collard. Fold each side over the filling and rol