Summer Collard Wraps

IMG_6497         IMG_6501

This time of year, my garden begins bursting with fresh, delicious greens and I know it’s time to start putting together my favorite summer snack… Collard wraps! This recipe utilizes lots of fresh veggies and is super simple to put together. Since myself, and many of the people I know practice a mostly gluten or grain-free diet, these wraps are a crowd pleaser no matter what the occasion. I make them for picnics and potlucks, for lunch at least twice a week and as a delicious and nutritious meal on the trail. They are best when eaten the same day, but can be kept in the fridge for a few days if need be. Injoy!

10458846_10152567483062642_2964450236125767230_n IMG_6490

Ingredients:

8 large collard leaves

1 ½ cups raw sunflower seed pate

Grated carrots

Sprouts

Sliced avocado

Cucumber (sliced in quarters length-wise, then in half)

**Other filling options you would include in a sandwich**

~Roaster turkey, cheese, salami, tomatoes, pickles, etc.

Instructions:

  1. Bring large pot of water to a boil and blanch each leaf for 30-60 seconds until just softened. Gently remove with tongs and set on a plate to cool.
  2. To assemble the wrap, place a collard leaf onto a large plate or cutting board. Place a spoonful or two of pate on one end, and add other filling options on top of the pate. Fold the sides over and roll tightly like a burrito.
  3. Refrigerate right away or slice and serve.

 

Advertisements

ABC Fudgesicles (Avocado, Banana, Cocoa/Coconut)

 

 

10245342_10152514660347642_1017811336436344382_n

 

With the warm summer weather in full swing, it is a great time to play with some fun, frozen, kitchen concoctions! These naturally sweetened fudgesicles are a hit amongst adults and kids alike. The creaminess of the avocado and banana combined with the sweet delicate coconut flavor works wonders in this delicious dessert.

In addition, it’s always great to find alternatives to the highly processed, super sugar laden dessert options found in the grocery store. Below are the ingredients lists from two popular brands of fudgesicles.

10395849_10152529210212642_7914645762723600689_n 10407038_10152529210287642_982107224133751211_n

Yikes!! High fructose corn syrup, aspartame, guar gum, carrageenan, artificial colors and flavors, plus loads of other difficult to pronounce chemicals… this is not the stuff you want to ingest or feed to your kids! Carrageenan for instance, is a gumming agent that is known to cause inflammation in the digestive tract, which is the root cause of ulcers, inflammatory bowel disease and certain types of cancer. In fact, drug investigators have actually used carrageenan in the past to cause inflammation in the tissues of laboratory animals in order to test the anti-inflammatory properties of new drugs. Steer clear of this harmful additive also found in most shelf stable milk alternatives, boxed almond milk, coconut etc. by making your own! The freshness and flavor can’t be beat! Injoy!

10347092_10152514659677642_165345178385380690_n

Ingredients:

8 Medjool dates

½ cup water

1 medium avocado, pitted

2 small bananas (or 1 ½ large)

1 cup coconut milk (from a can)

5-7 Tbls raw cocoa powder

2 tsp. vanilla

pinch sea salt

 

Optional additions before blending:

½ cup fresh mint

¼ tsp cayenne pepper

 

Optional additions after blending

½ cup chopped walnuts

zest from ½ orange

dried coconut chips

 

Instructions:

1. Place the dates into your blender and cover with water. Pack the dates down so they are completely covered and let soak for 30 minutes.

2. Add remaining ingredients and blend until smooth and creamy. Depending on your blender, you may need to add a little more water or coconut milk.

3. Pour into popsicle molds and freeze for at least 6 hours. Remove by running warm water over the molds to loosen fudgesicles.

 

** This recipe makes 8 fudgesicles, I used half of the quantities to make the 4 pops pictured. Another option is to serve the extra as pudding. It is delicious as a creamy unfrozen desert as well! Injoy!