28 Mar Collard Wraps
Greens, with the likes of kale, spinach, dandelion, romaine, and collards are an excellent source of vitamins A, C, and K, as well water (food can contribute to your hydration) which can promote the formation of collagen and elastin, repair tissue and sun damage, and prevent UV damage and dry skin.
Wraps are one of my favourite foods once the weather warms, as they can be concocted to whatever you have on hand: quinoa, millet, rice…! Chicken instead of tempeh perhaps? So easy and flexible as it should be during the heated months!
Ingredients
- 1 cup grain of choice (consider rotating them), cooked to direction and allowed to cool completely
- 1 bunch of collard greens
- 1 package of tempeh, sliced into thick strips
- Hummus OR/ filler of your choice
- 1 beet (or two smaller beets), shredded
- Avocado, sliced
- balsamic glaze
- Olive oil
- Sea salt & pepper
Directions:
- Heat an oiled skilled over medium heat. Grill tempeh on each side until golden.
- Wash collard leaves. Using a small paring knife trim off the coarse part of the stem.
- Fill each leaf with hummus, your grain of choice, shredded beet, avocado and a slice of grilled tempeh.
- Drizzle with balsamic glaze, a little olive oil, a fat pinch of coarse sea salt and a crack of pepper.
- Fold in each short end of the leaf. Starting from the long end, roll as you would a tortilla and slice each leaf in half to serve.