Low-Fat Raw Collard Green Burrito with Asparagus and Eggplant

1/3rd head of cabbage
handful of cilantro
slice of jalapeno
1/4 sweet onion
1 lime, squeezed
1 tsp. freshly dried oregano
small amt. of cumin powder (2 shakes from bottle)

Blend all in food processor until mixed but chunky.

1 bunch asparagus, tops only
eggplant pulp, from one small eggplant juiced
3 oz. spinach, chopped
1 lemon, squeezed
1 navel orange, squeezed

Put in bowl and squeeze juice over and mix.  Add veg from food processor and mix.

5 Collard green leaves, ribs trimmed
1 avocado
3 roma tomatoes

Spread thin layer of avocado along center of leaf.  Add salad mixture and top with slices of tomato.  fold in half and eat like a burrito.