Friday, May 25, 2012

Mujadara Stuffed Collard Wraps

Ever have one of those days where you eat nothing but bread, cheese, beer and more bread?

A bagel for breakfast, followed by SEVERAL beers for an afternoon snack (It was my day off... I was camping... no judgements people) followed by a half a loaf of ciabatta bread with more cheese than a person should eat in one sitting.

It happens.

I always feel like crap the next day and bitch about how I'm never eating wheat again and then I inevitably find myself noshing on a sandwich a couple days later.

On those off days when I'm not binging on wheat I'm usually stuffing my face with lots of fruit and vegetables, whole grains, legumes, nuts and seeds.

It's all about balance....

Sometimes It's hard to get all of those greens down, which makes these collard wraps perfect.  Take a raw collard wrap, stuff it with your favorite goodies and roll it up like a burrito. 

Collards are high in vitamins A, B, C, and K and contain high amounts of beta carotine. They are rich in iron and calcium and high in fiber. They help support our body's detoxification system and contain anti-inflamatory nutrients. 

In other words.. alot healther than a hunk of bread.

Mujadara Stuffed Collard Wraps (makes 4-6 rolls)

1 bunch collard greens, in this case the bigger the leaf, the better
1 batch of mujadara 
1 cucumber, peeled and chopped
1/2 c. walnuts, toasted and chopped
1 batch miso lemon tahini sauce

Wash and dry your collards. Lay one leaf on a flat surface (shiny side down) and cut out the inner rib, leaving as much of the leaf intact as possible. Spread a tablespoon of miso lemon tahini sauce in the center of the collard, followed by 1/2 c. mujadara, some cucumber and a sprinkling of toasted walnuts. Fold in the sides and roll up like a burrito. Cut in half and serve with additional miso lemon tahini sauce for dipping.

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