People often talk about clean eating as a way of describing their dietary choices. From my perspective clean eating means choosing foods that have the most nutritional density per calorie (greens!) while being the most efficient, least taxing and lowest acid forming in your body during digestion and metabolism. A diet rich in whole, unprocessed plant foods would be my definition of clean eating.
This wrap is a good example.
Collard Wrap with Rice and Greens
(makes 4)
4 large collard leaves, washed, dried and lower stems removed
rice and bean mixture
kale
guacamole
sliced sweet onion
hot sauce (optional)
Rice
1 cup of brown short grain rice, cooked in 2 cups of water with sea salt
1 can of black beans, rinsed
1/3 cup of chopped parsley
1 tbsp chili powder
salt and pepper
Cook rice according to instructions. While still on stove, add black beans, parsley, chili powder, salt and pepper. Stir together.
Kale
1 bunch organic kale
1/4 cup low sodium soy sauce (I use Braggs Liquid Aminos)
1 tsp sesame oil
Wash kale and tear leaves away from steam into small pieces. Put pieces (without drying) into a pot with a lid. With your stove on med-high heat, steam kale for 3-5 minutes, or until kale is brighter in colour. Take off heat and add soy sauce and oil and mix.
Guacamole
2 ripe avocados
1/2 small white onion, diced
1 large roma tomato, deseeded and chopped
juice from 1/2 lemon
salt and pepper
Cut avocados in half and scoop the insides into a bowl. Add the onion, lemon, salt and pepper and mash ingredients together with a fork. When mixed, add in the tomato and mixed gently again.
To assemble wraps, lay collard green with stem horizontally on plate. (Remove lower steam that is too rigid and tough to roll.) Layer kale, rice, guacamole, onions and hot sauce along the stem in the middle, leaving enough room on each right and left side to fold leaves in. To wrap, begin by gently folding in the right and left sides of the leaves, then fold the bottom portion of the leaf over the filling and sides and pull the filling gently toward yourself, wrapping to completion.
This wrap is a good example.
Collard Wrap with Rice and Greens
(makes 4)
4 large collard leaves, washed, dried and lower stems removed
rice and bean mixture
kale
guacamole
sliced sweet onion
hot sauce (optional)
Rice
1 cup of brown short grain rice, cooked in 2 cups of water with sea salt
1 can of black beans, rinsed
1/3 cup of chopped parsley
1 tbsp chili powder
salt and pepper
Cook rice according to instructions. While still on stove, add black beans, parsley, chili powder, salt and pepper. Stir together.
Kale
1 bunch organic kale
1/4 cup low sodium soy sauce (I use Braggs Liquid Aminos)
1 tsp sesame oil
Wash kale and tear leaves away from steam into small pieces. Put pieces (without drying) into a pot with a lid. With your stove on med-high heat, steam kale for 3-5 minutes, or until kale is brighter in colour. Take off heat and add soy sauce and oil and mix.
Guacamole
2 ripe avocados
1/2 small white onion, diced
1 large roma tomato, deseeded and chopped
juice from 1/2 lemon
salt and pepper
Cut avocados in half and scoop the insides into a bowl. Add the onion, lemon, salt and pepper and mash ingredients together with a fork. When mixed, add in the tomato and mixed gently again.
To assemble wraps, lay collard green with stem horizontally on plate. (Remove lower steam that is too rigid and tough to roll.) Layer kale, rice, guacamole, onions and hot sauce along the stem in the middle, leaving enough room on each right and left side to fold leaves in. To wrap, begin by gently folding in the right and left sides of the leaves, then fold the bottom portion of the leaf over the filling and sides and pull the filling gently toward yourself, wrapping to completion.