I grew up eating collards and every year I grow them in my vegetable garden. They are incredibly healthy and I use them a lot in my soups. I also really enjoy using them to make healthy wraps instead of using a tortilla. Our waist lines will thank us for these small healthy conscious choices that we make!!! You can eat the collards raw if your using small leaves. Mine were large and a bit tough so I popped mine into boiling salted water for just a few seconds just to soften them slightly. Once I remove them from the water I pat them dry with paper towel or a clean tea towel. You can eat them wrapped up with veggies and add optional sautéed tofu strips if desired. I like to add homemade garlic Dijon dressing to them sometimes just to give them some extra flavor. 🙂
Garden Fresh Collards
What you will need:
- Washed Collard leaves, as many as you need. Small leaves can be used for one wrap. The larger leaves can be cut in half and you can make two wraps with them.
- Chopped/Julienne veggies of choice. I like adding carrot, cucumber, sprouts and bell peppers to mine.
- small bowl
- Serving dish or plate
- 1 tsp. natural garlic Dijon mustard
- 2-3 tbsp. apple cider vinegar
- 3-4 tbsp. olive oil
- black pepper, to taste
- pot with water and a dash of Himalayan salt to it
- Place pot of water on to boil with the salt.
- Make the dressing by adding the garlic Dijon mustard to a small bowl, then whisk in the apple cider vinegar and olive oil. Add desired amount of pepper and give it another mix.
- Chop/Julienne your veggies of choice.
- Add the collard leaves to the pot of boiling water for just a few seconds to soften slightly.
- Remove the collard leaves and pat dry with paper towel or a clean tea towel. Allow them to cool before assembling your wraps.
- Once cooled add the collard leaves on a time to a plate or cutting board so you can start filling your wraps. Add a little of each vegetable of choice. If your going to be eating these wraps right away then you can add a drizzle of the dressing in the wrap before you close it up. If you’re not eating them right away then I suggest you just place the dressing on the side. You can add the dressing to them later or else you will have soggy wraps!
- Transfer each wrap to a serving dish or plate.
That’s it! So easy and fast to make and collards provide you will incredible health benefits!
Making fresh spring rolls is super easy and boy are they tasty!!! They are a great way of using up those veggies in your fridge! Bust them out, chop them up and let’s make some spring rolls!!! I like adding veggies like carrots, bell peppers, cucumber, sprouts, lettuce, spinach, parsley and cabbage to my spring rolls. The options are endless so add whatever you enjoy and that you have on hand! I always have a package of rice paper rolls in my fridge just in case I need to whip up a fast meal. I prefer using the small-sized rice paper but I sometimes buy the large size and then chop them in half once they are stuffed. Staples like this are what save me from resorting to picking up fast food on the run! 🙂
Fresh Spring Rolls
You will need:
- 1 package of rice paper rolls, I prefer the small size
- Chopped/Julienne veggies of choice
- 3 tbsp. light soy sauce or alternative
- 1 tbsp. Vegan/Vegetarian Hoisin sauce
- 3 cloves of garlic, minced
- 1 tbsp. chopped peanuts, optional
- baking dish with water
- small bowl
- serving dish or plate
- Make you dipping sauce by mixing the soy sauce, hoisin sauce, optional peanuts and garlic together in a small bowl. The longer this sits the better garlic flavor you will have … so yummy!
- Chop/Julienne veggies of choice.
- Add a rice paper into the baking dish with water and allow the paper to soften. Be careful not to over soak it because then the paper will break and become soggy!
- Transfer the rice paper to a large plate or cutting board so you can assemble the spring roll. Add a little of each veggie and some herbs if you’re using them to the rice paper roll. Remember not to over stuff it or else it wont roll up properly!
- Roll it up and place it on your serving plate or dish.
- Keep assembling as many as you like. Place the dipping sauce bowl in the middle of your serving plate or right beside it when your ready to serve them.
- If your making them ahead of time then just cover them with plastic wrap and place them into the fridge. Sometimes I make them the night before. They are a fantastic & very healthy lunch to pack up for the next day!
On days where I really have no idea what to cook for lunch or dinner I make stir-fry. I always have veggie’s on hand so it’s something I can whip up at any time. All you need is any type of veggies you have, garlic, onion, and veggie broth (optional). I like to serve my veggie’s on top of some brown rice. The brown rice takes a while to cook so I get that on the stove before I start prepping my veggies for the stir-fry. By the time the veggies are cooked your rice is ready too! Yum!
- Chop up any veggies you have on hand. I like to use a variety of mushrooms, zuccini, bell peppers, sugar snaps, peas, and carrots (I like to chop baby carrots in half length wise).
- Chop up 1/2 of a large onion and as much Garlic as you like (I use about 7 cloves)
- Heat 2 tbsp of Coconut Oil & 2 tbsp of Olive Oil in a large saute pan or wok
- Add onion and saute for a minute and then throw in the chopped up garlic. Cook for a couple minutes.
- Now add the carrots and cook for a couple minutes. Add the rest of the veggies.
- Throw in a splash of veggie broth or just add in a splash of water if you don’t have broth.
- Add a splash of naturally brewed soy sauce
- Season to taste. I like to add touch of Himalayan salt (not too much if you added the soy sauce), black pepper, dry oregano, & fresh parsley from my garden.
- Sometimes I also like to add a little splash of white wine too if I have some on hand.
- Cook for a few minutes. I like my veggies on the more crisp side so I don’t like to cook them very long.
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