The Greenest Wrap

One of my favorite ways to eat more greens is to use them in place of bread or crackers.  Nothing against burger buns or sandwich bread but you can skip the processed wheat and grab a bunch of crispy Romaine or collard greens instead.  I use Romaine lettuce like a taco shell- fill it up with whatever you like- sliced avocado, tomato, homemade mayo and bacon for a healthier B.L.T.   Bibb lettuce is soft, flexible and makes for a great little wrap.  Want to eat that salad with your hands?  Wrap it up in the biggest lettuce leaves from the outside of the bunch.  Look at you, doubling down on your veggies!lettuce leaf B.L.T.

Using large collard leaves makes for a sturdier wrap that can hold such awesome summer foods as cheese burgers or the ultimate sunny seed hummus wrap.  You can use the leaves raw or lightly steamed — these are best for hot foods or for bigger wraps.  The folding is easy and unlike regular wraps, these stay sealed. The only prep work you need to do is to carefully trim them rough stems.

Cut the end of the stem off and then lay the collard leaf flat and slice off the rough stem that sticks up, so that the leaf is flat and entirely flexible, like in this photo from MindBodyGreen.com’s tutorial on how to use collards like a wrap!

MindBodyGreen.com collard trimming for wraps

Don’t worry if you tear the collard leaf a bit, you’ll get the hang of the stem trimming and can fold around any small tear.

If you want to steam your collard leaves so that they are more flexible and easier to use and eat, there are a few methods that work well.  This video from Plant Powered Kitchen.com has my favorite technique for when you just want to make up a few wraps.  Get some water boiling in your kettle and open the spout so you’ve got a nice stream of steam coming up.  Hold your raw collard leaf by the stem and wave it over the spout of steam, lightly steaming the whole leaf until it’s bight green and soft enough to fold.  Then trim off the stem as described above.  Repeat until you have enough wraps.

Or, follow the quick blanch method I found on Mind Body Green.com– bring a wide shallow pan of water to a simmer.  Take your de-stemmed collard leaves and give them a 10 second dunk in the pan, one at a time, using tongs to get the collard leaves in and then out and into an ice bath.  Dry in layers using tea towels. Once you’ve got all your wraps ready, fill as desired!

The wrapping part is easy, and there are a number of ways to do it, but this photo tutorial from Honest Fare.com is easy to follow:

HonestFare.com collard wrap- wrap up in 4 photos

Add your filling to the center of one or two overlapping leaves.  Fold the sides in to contain the filling.  Then, starting at one long end, roll the leaf over the filling and keep rolling, making sure the ends stay tucked in. Slice in half and enjoy!

bareburger collard wrap                                                  Above, a collard wrapped Bareburger – it’s as good as it looks!

Mushroom Stir-Fry: Mark Bittman Style

Once again I have been carving out time to work on my book of recipes based on this blog.  Yesterday I was adding to a section on mushrooms and reminding myself of how incredibly beneficial they are to those of us working hard to regain our healthy balance.  Here is a great article on how mold, fungus and other beneficial organisms are very good for us, and no, they definitely don’t make Candida worse!

I found the following recipe for a mushroom based meal in the Sunday Times Magazine, it’s by Mark Bittman, taken from his cookbook, “How To Cook Everything” which is as handy as the title suggests.  This recipe is all about mushrooms: dried and fresh they make for a filling and healthy vegetarian meal.  You can add any protein you like: cubes of fried tofu or baked chicken or make the recipe as is, it’s simple and should take less than half an hour to make.

Dried Shiitake mushrooms will keep in your pantry long term and add tons of flavor and nutrition to so many dishes.

Ingredients:

  • 2 ounces dried mushrooms, preferably shiitakes
  • 2 cups broccoli florets and stems, cut into bite-size pieces
  • 3 tablespoons peanut or vegetable oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 large yellow onion, halved and sliced
  • 1 pound fresh mushrooms like button, cremini, shiitake, sliced (a variety is nice)
  • 2 carrots, peeled and roughly chopped
  • 2 ribs celery, roughly chopped
  • 1 teaspoon cornstarch, optional as a thickener, it does NOT add a significant amount of carbohydrates.
  • 2 tablespoons tamari
  • Salt and freshly ground black pepper
  • 1/4 teaspoon crushed red pepper, optional
  • 3/4 cup mushroom-soaking liquid
  • 1/2 cup chopped scallions

Procedure:

1. Soak the dried mushrooms in 3 cups very hot water until soft, anywhere from 5 to 15 minutes. (Dried shiitake are much tougher than other varieties and should be soaked in boiled water.) When they are tender, remove the dried mushrooms from the liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
2. Meanwhile, set a pot of water to boil for the broccoli. Cook the broccoli for 2 minutes in the boiling water, then drain.
3. Put a large, deep skillet over medium-high heat; add the oil and swirl it around, then add the garlic and ginger. Cook for 15 seconds; add the onions and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they’re ready, and allow them to cook down 2 or 3 minutes before adding the carrots and celery. Cook, stirring occasionally, until vegetables are tender but not at all mushy, 10 to 12 minutes. Add the broccoli during the last five minutes of cooking.
4. If you like, dissolve the cornstarch in the tamari to thicken it; stir into the pan, and sprinkle with salt and pepper.
5. Add the crushed red pepper if you’re using it, and pour in the soaking liquid. Stir the mixture, and scrape the bottom of the pan, then turn off the heat; the liquid should be mostly absorbed. Sprinkle with the scallions and serve.
YIELD
4 to 6 servings

The original recipe can be found here.