The Breadless Wrap – Cool Collards
Steamed Collard Wraps with Omega Pesto
This dish is a power house of antioxidants, folate, anti-inflammatory compounds and omega 3 fatty acids, all super for supporting cognitive function.
2 sweet potatoes, julienned
1 bunch collard greens
1 red bell pepper or jicama, julienned
2 avocados, julienned
1 beet, shredded
1 carrot, shredded
½ cup chopped raw macadamia or pine nuts
1 inch fresh ginger, peeled and minced
4 cloves garlic, minced
1 inch piece fresh turmeric root, peeled and minced
½ cup Omega Pesto (recipe below)
Place a steamer basket in a medium saucepan with about ½ cup water. Bring water to a boil and put sweet potatoes in steamer basket. Cover and steam for 5 minutes or until fork-tender. Transfer potatoes to a bowl or colander. Set aside.
Remove stems from each collard leaf, reserving stems for another use. Put the steamer basket back into the saucepan and add collard leaves. Steam for 60 seconds or just until leaves are softened. Transfer to a separate bowl. Set aside.
Place the collard leaf half lengthwise. On the lower third of the collard leaf, place 1 or 2 strips of each: sweet potato strips, bell pepper, and avocado. Top with 1 teaspoon each of the beet, carrot, nuts. Sprinkle with 1 teaspoon each of the ginger, garlic, and optional turmeric. Drizzle with 2 teaspoons of the Omega Pesto.
Carefully fold the end of the collard leaves over the filling and roll up into a snug wrap. Place wrap on a plate and chop into bite sized pieces. Garnish with any leftover dressing.
Prep time: 30-40 minutes
Yield: 8 servings
Adapted by Mary Purdy from The Ayurvedic Vegan Kitchen (The Book Publishing Company 2012) by Talya Lutzker
6-10 fresh basil leaves, washed and dried
½ cup walnuts
2 tablespoons Olive or Hemp oil
2 tablespoons hemp seeds
1 clove garlic (or more to taste)
2 pinches sea salt
Place basil leaves in a blender or food processor. Blend, adding oil to facilitate chopping, if necessary. Add remaining ingredients and blend until mixture is desired consistency.
Prep time: 5-10 minutes
Yield: ½ cup
Adapted by Mary Purdy from Ashley Koff’s “Recipes for IBS. Great Tasting Recipes and Tips Customized for your Symptoms” (Fair Winds Press)