Women's Health Australia - - FOOD HUB -

“I dis­cov­ered these ge­nius cre­ations in LA. Es­sen­tially, we’re us­ing a collard green leaf in the place of a bread wrap. You can use any strong leafy green, such as sil­ver­beet, kale, English spinach or rain­bow chard – what­ever you can get your hands on (and if your leaves aren’t that sturdy, dou­ble the number and layer one on top of the other to make them strong enough to hold the fill­ing). As it is, this fill­ing is raw and ve­gan, but you can add any type of pro­tein you like – I like adding some spicy chicken to the mix some­times.”

◆ 4 large collard green leaves

(or sil­ver­beet, kale, English spinach or rain­bow chard) ◆ 1 av­o­cado, sliced ◆ 8 semi-sun-dried toma­toes, roughly chopped

◆ ½ cup (45g) mung bean sprouts ◆ 1 car­rot, grated

◆ 1 zuc­chini, grated

◆ 1 pun­net (125g) blue­ber­ries ◆ ½ cup (80g) macadamia nuts, roughly chopped

◆ ⅓ cup (80g) al­mond but­ter

◆ Salt flakes and freshly ground black pep­per, to taste

◆ Pinch chilli flakes (op­tional)

1. Grab the first leaf and then ar­range a layer of av­o­cado slices down the mid­dle in a rough line. Top with some semi-sun­dried to­mato, a scat­ter­ing of sprouts, some car­rot, zuc­chini, blue­ber­ries and a quar­ter of the chopped macas. Down 1 side, spread 1 tbs of al­mond but­ter, sea­son and add the chilli flakes (if us­ing).

2. Tightly wrap up your ‘pressie’. I fold the bot­tom edge up first, then bring both the longer sides in – a bit like a Mex­i­can tor­tilla wrap. Re­peat with the re­main­ing wraps and serve. Serves 4

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