These last couple of weeks have been awesomely busy, but left me feeling a little run down. The only thing to do when feeling overextended, in my book, is to bring the energy back in with self-care and extra-clean eating. So with massages booked, feet up, and probiotics popped (this is my blend of choice) – I’m only occasionally venturing into the kitchen to whip up ultra-clean recipes, all whole food ingredients. And my latest obsession is the mighty collard wrap!
Using year-round-available collard leaves as the vessel for your sandwich fillings is more than just a way to cut your carbs. Collard greens have the greatest cholesterol-reducing ability of all of the dark leafy greens because of the way they bind to bile acids in the digestive tract. Bile acids are literally made from cholesterol, so this binding ability I speak of lowers the total cholesterol in the human body. These greens also contain four glucosinolates which when converted to isothyocianate support our bodies’ own detoxification and anti-inflammatory systems, contributing to both prevention and treatment of cancer among other inflammatory ailments.
As if that weren’t enough, just one cup – four large chopped leaves – provides over 800% of the RDA of Vitamin K (promoting healthy blood clotting, reducing risk of osteoarthritis, atherosclerosis, EVEN CELIAC DISEASE and diabetes), and 80% of Vitamin A through beta carotene, supporting visual health, anti-aging antioxidant faculties, and decreased risk of cardiovascular disease.
But really, they happen to be crunchy and tasty, too. So, wrap it up and enjoy the taste of good health. I happened to make this recipe vegan, but any ol’ fillings will do. From what I hear, these leaves even make amazing substitutes for hot dog rolls in a pinch!
- 4 large collard leaves
- 1 c mixed baby greens
- ½ cup hummus of your choice
- ½ cup julienned red bell pepper
- ½ cup julienned carrot
- ½ cup shredded red cabbage
- 1 cucumber, thinly sliced
- ½ cup kimchee (optional)
- Remove the center vein from the leaf and lay it out flat.
- At the broad end of each leaf, place 1 – 2 Tablespoons of hummus
- Divide and arrange the remaining chopped vegetables amongst the wraps, and top each one with a Tablespoon of kimchee or sauerkraut
- Working from the broad end again, fold the edge of the leaf over and around the fillings and draw towards you, packing them in tightly.
- Continue rolling towards the narrow end until it is a neat little package.