This is one of my all-time favourite foods, discovered while working at the co-op in Carbondale. Very similar to a sushi roll, it is a nutritious snack or meal that is high in fiber, vitamins A & C, calcium, protein and surprisingly low in calories and fat. The original recipe calls for all ingredients to be raw, including the collards. I choose to briefly blanch them to increase their flexibility. I also add vermicelli noodles for another textural layer. It requires a bit more prep time than some of my other recipes, but the end result is well worth the effort.
Ingredients-
Collard Greens, raw
Carrots, cut into sticks
Beet, raw grated
Yellow pepper, cut into sticks
Sunflower butter
Optional: Vermicelli noodles (found in Asian Food stores)
1. Prepare veggies. Quickly blanch greens by individually dipping them into near simmering water. (I dip three times) Prepare vermicelli by soaking in the same water.
2. Remove stem end of collard leaf to resemble a sushi wrap. Spread 1/2 Tb of sunbutter onto half of the leaf.
3. Arrange veggies and noodles (if using) along the non-buttered side. Roll into wrap.
4. Serve by cutting in half, or if tightly wrapped can be cut into rounds a la sushi.
Voila!!Also, here's a baby pic. There was already one O stuck to his head- I merely added the second for symmetry's sake.
No comments:
Post a Comment