DIRECTIONS:


Stem the thick part of the collard greens before blanching or steaming. I use a steamer basket to steam the leaves for 3-4 minutes, till they turn bright green. If you do not have a steamer basket the leaves can be blanched for 30-40 seconds in a pot of boiling water. Use tongs to turn so all parts of the leaves are blanched or steamed and pliable enough to roll. Shake them off in the sink and place them in a colander to drip of the excess water.

Julienne the carrots, red peppers, and red cabbage using a knife or a julienne slicer. Slice the avocado length wise to make a smooth wrap.

Place the cooked collard green leaf on a wide cutting board with the smooth side down. Start with layering the hummus first followed by pesto. Then layer and pile up the veggies. Sprinkle little black pepper powder, salt to taste, olive oil, and pickles (optional). Start to fold along the sides first like a burrito and then roll over. Stick a tooth pick near the ends to secure it. It can be ahead of time. When ready to serve, cut in half. The rainbow color of the ingredients in the wraps is so soothing. I am sure you will relish the flavors of the real foods in the veggie wrap and feel light and energized after eating. Seaweed lovers can wrap the collard green by a Nori sheet, adding more nutrient value.

Pumpkin Coriander Pesto:
Place all the ingredients in a blender or food processor. Pulse a few times till it forms a coarse paste and add oil as required. Turn the food processor on high for 30 seconds. The pesto is ready to be served in a bowl. 


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Welcome all readers!
I am always on a quest to some exciting recipes. I change, and modify them to enhance the nutrient index, as we all hear time and time again that “Food is Medicine”.  If you are looking for a cleansing and detoxifying recipe, try this gluten free, dairy free veggie wrap that is loaded with flavor and will satisfy your taste buds.

Collard greens belong to cruciferous or Brassica family of vegetables. Collard greens are abundantly rich in phenols, polyphenols, and antioxidants like vitamins C and E. They are also a rich source of sulfur-containing compounds called glucosinolates. Today I am going to delve deeper into how the bioactive compounds of collard greens play a major role in detoxification pathways. This makes a good reason to swap the tortillas (both whole wheat and corn) for healthier collard greens. During the first half of the detoxification pathway the toxic compounds are converted to reactive, harmful metabolites and thus requires stronger antioxidant support. The biologically active compounds of collard greens support the detoxification pathway and provide health promoting and disease preventing benefits.

INGREDIENTS


1 Bunch large Collard greens (has approx. 5-6 leaves)
½ cup Pumpkin/Coriander pesto
1 cup Hummus
2 cups Cooked Wild Rice or Quinao
¾ cup thinly sliced Carrots
¾ cup thinly sliced Red peppers
¾ cup thinly sliced Red cabbage
1 cup Chopped Romaine lettuce
1 Avocado sliced
1 cup Micro greens
½ cup Chopped parsley
Optional Jalapeno Pickles
Himalayan salt
1 tsp Black Pepper
2 tbsp Virgin Olive Oil


Pumpkin Coriander Pesto:
½ cup Coriander
½ cup Organic Sprouted Pumpkin seeds
2 cloves Garlic
Himalayan salt
1 tsp Black Pepper
2 tbsp Virgin Olive Oil

Disclaimer –   The information provided on this website, and by Life Force Nourished, is for Educational and Informational purposes ONLY and is not intended for medical advice, diagnosis, or treatment. It does not replace the advice or treatment given by a licensed Healthcare provider.  Always consult licensed healthcare physician for professional medical advice with any questions you may have regarding a medical condition or emergency. Consult with your physician before making any changes in diet, exercise and supplementation. No statements contained herein have been evaluated by the Food and Drug Administration.

Vegan Gluten free Wraps