Greenie Fettuccine


1 bunch organic collards
1 bunch parsley, with half of their stems removed, and half remaining. Chop finely or whiz in food processor
2 packed handfuls of fresh mint, diced
1 avocado, sliced
1 handful of raisins(or craisins-fruit sweetened)
1 handful of raw pistachios(or raw walnuts)
Fresh ground pepper to taste
A sprinkle of Celtic sea salt
2 small handfuls of nutritional yeast-1/4 cup (optional)
If the Sun Was Green Dressing (recipe below)

Dressing Ingredients and Instructions:
1 cup extra virgin olive oil or half olive oil and half flax seed oil
2 big dates or 2 tbsp raw honey
1 whole bunch of Italian parsley or cilantro(cut a couple of inches off stems)
4 tbsp Nama Shoyu- organic soy sauce (or Bragg's liquid Aminos)
Fresh cracked pepper
3 cloves minced garlic
1 1/2 tsp sea salt
3/4 cup fresh lemon juice
2 tbsp purified water

Blend the above ingredients in the blender until smooth.


Lay the collards flat on a cutting board. Cut out the stem. When all the stems are removed, place them all together with the arc of the leabves all facing the same way. Put the largest leaf on the bottom of the pile and roll into a tight sausage. Slice ultra thin with a sharp knife. When you are done and they are tossed, you will have "collard ribbons". You can leave them just as they are for longer noodles or slice the little coils in half for shorter noodles.Toss and drench all ingredients with the dressing.

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