Steamed Collard Wraps

Boasting a boost of Ayurvedic nourishment, this recipe is a fresh, invigorating, and delightfully tasty meal in itself.  Feel rejuvenated and restored!

2 sweet potatoes, julienned

1 bunch collards

1 red bell pepper or jicama, julienned

2 avocados, julienned

1 beet, shredded

1 carrot, shredded

½ cup chopped raw macadamia or pine nuts

½ cup sunflower sprouts (optional)

1 (1 inch) piece fresh turmeric root, peeled and minced (optional)

½ cup Creamy Cucumber-Tahini Dressing*

Place a steamer basket in a medium saucepan with about ½ cup water.  Bring the water to a boil.  Put the sweet potatoes in the steamer basket.  Cover.  Steam for 5 minutes, or until fork-tender.  Transfer the potatoes to a bowl or colander.  Set aside.

Meanwhile, remove the stems from each collard leaf by carefully slicing along each side of the stem so that the leaves are cut in half and each half remains intact.  Set aside.  Reserve the stems for another use.

Put the steamer basket back into the saucepan and add the collard leaves.  Steam for 30 seconds, or just until softened.  Transfer the collard greens to a separate bowl or colander.

Prepare the remaining ingredients and place them within easy reach.

Place 2 collard leaf halves lengthwise on top of each other.  Place 1 or 2 strips each of sweet potatoes, bell pepper and avocados across the lower third of the collard leaves.  Top with 1 teaspoon each of the beet, carrot, macadamia nuts, and optional sunflower sprouts.  Sprinkle with 1 teaspoon each of the ginger, garlic, and optional turmeric.  Drizzle with 2 teaspoons of the Creamy Cucumber-Tahini Dressing*.

Carefully fold the end of the collard leaves over the filling and roll up into snug wrap.  Place the wrap on a plate.

*Creamy Cucumber-Tahini Dressing is a separate recipe, to be also found on this site

Serves 8

Adapted from Food and Nutrition magazine, May/June 2013