When you see the biggest collard greens you’ve ever seen in your life, you take them home and get rollin’.
That’s what I love about local produce. It doesn’t always fit the image of what you expect to see. Imperfection at it’s finest.
This afternoon I was on a jog and stopped off at our cute organic market, Olives Community market, to see if I needed anything (I never walk out of that place without at least one awesome something). Low and behold the collards! Staring at me with their intricate veins and deep greenness.
They joined me on my jog home like a sail in the wind.
Collards are PACKED with benefits for your bod. They’re part of the cruciferous family and packed with vitamin K, A, C, fibre and manganese.
Raw vegetables are packed with cancer fighting antioxidants, fibre and water for long lives!
Collard greens are packed with glucosinolates that are cancer-fighting help with detoxification.
Quinoa is a complete plant protein with all the essential amino acids for your muscles, hair and nails.
About 30 minutes
1 cup quinoa (makes enough for left overs)
Purple cabbage, sliced
Green onion, sliced length-wise
Tahini-Miso Sage Dip Ingredients:
1/4 cup tahini
3/4 cup nutritional yeast
3 tbsp miso
1/4 cup apple cider vinegar
1/2 cup or 1 cup water (depending on how liquidy you want it)
2 garlic cloves
5 sage leaves
- Cook quinoa (1 cup quinoa to 1.5 cups water, bring to boil, then simmer for 12-15 minutes, fluff with fork)
- Slice up raw veggies
- Take off stems of collard greens and cut down the thickness of the stem on the main leaf as much as you can to make for easier rolling.
- Blend all dip ingredients together in blender
- Roll up your ingredients in the collard like a burrito!