The broad and tender leaves of collard greens make a wonderful alternative to flour-based wraps, as they are milder in flavour than other winter greens. You’ll require two collard leaves per wrap—the bigger the better. Roll these up for workaday lunches at the office or for lighter dinners. The sweet potato riff on hummus assures that each bite is packed with even more nutritional firepower. This recipe uses only half of the hummus; use the extra as a dip or freeze for future use.
1 lb (450 g) sweet potatoes, peeled and chopped
1 1/2 cups (350 mL) cooked or canned chickpeas, drained and rinsed
1/4 cup (60 mL) tahini
3 Tbsp (45 mL) extra-virgin olive oil
2 garlic cloves, chopped
1 tsp (5 mL) orange zest
Juice of 1/2 lemon
3/4 tsp (4 mL) sweet paprika
1/2 tsp (2 mL) cumin powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
8 large collard leaves, preferably at room temperature
1 avocado, thinly sliced
1 large carrot, sliced into matchsticks
1 cup (250 mL) sliced roasted red pepper
2 cups (500 mL) sprouts or microgreens
Place sweet potato in steamer basket and steam until very tender. Set aside to cool.
Place cooled sweet potato and chickpeas in food processor container and blend together. Add tahini, olive oil, garlic, orange zest, lemon juice, paprika, cumin, salt, and black pepper; blend until smooth.
To prepare the wraps: Cut off firm white stalks of collards. Fillet off the thickest parts of the remaining stalks that run down the leaves with a sharp knife to make them more pliable. Try not to nick the actual leaf as you do this.
Place 2 collards head to foot (stalks at opposite ends) and partially overlap leaves. Apply a generous amount of sweet potato hummus down the centre lengthwise and then top with some avocado, carrot, roasted red pepper, and sprouts or microgreens. Tightly roll leaves beginning from the bottom, tucking in sides as you go.
Cut in half on a bias to serve. Repeat with remaining ingredients.
Serves 4.
Each serving contains: 304 calories; 11 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 34 g total carbohydrates (6 g sugars, 10 g fibre); 164 mg sodium
Good for you: Collards infuse mealtime with healthy amounts of folate, a B vitamin that may help lessen the risk of hypertension.
source: "Hearty Winter Greens", alive #375, January 2014
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.