1 cup walnuts (soaked for about an hour)
1/4 cup onion
1/4 cup sun-dried tomato
handful of cilantro
equal parts cumin, oregano, garlic powder (or fresh garlic)
cayenne to taste
dash of extra virgin olive oil
Tablespoon tamari (for gluten-free), otherwise you can use soy sauce or namo shoyu for 'true' raw

Blend it all up in a food processor and enjoy! Tastes great wrapped in some big chard or collard leaves, along with some sliced avocado and sprouts, or as dip for celery sticks and carrots, or even crackers.

What you will need:

-Sliced Veggies of your choice (I used cucumbers, carrots, cabbage, avocado and romaine)

-Rice Paper Wraps

Once the veggies are sliced into 'matchsticks'. soak the wrapper in warm water for about 20 seconds to soften. Them lay it flat, fill it up with the veggies, and roll it up tightly.
(I found that some rolls came out messier than others, so I  'double wrapped' when needed!)

I had some nori paper on hand, so I wrapped up a few in this as well! 
I dipped these in my 'Oh So Easy Peanut Sauce' and that really made the dish!

 1-2 bunches of kale  
olive oil 

Preheat oven to 425 degrees.  Remove kale from stalk, leaving the greens in large pieces. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale. Lay kale out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on the kale, it can burn quickly. Turn the kale over and bake with the other side up.  Remove and serve. Variations:  Try different kinds of kale or collard greens. You can sprinkle with a little salt or spice such as curry or cumin after rubbing on olive oil for a little added flavor.