COLLARD WRAPS ARE LIFE

Collard wraps have literally changed my life

I'm not going to lie, sometimes I am really, really bad at getting all my veggies in for the day and I also get in the habit of only sautéing or baking instead of eating them fresh. My life changed one day as I decided to prep my veggies. I bought collard greens with those big beautiful leaves to put in my smoothies and when I chopped off the bottom half, realized that the top half kind of looked like a big green tortilla. I know what you're thinking. "Stevie you didn't invent collard green wraps", and I'm going to disagree, just kidding! However we all get inspired at different times and its a matter of situation.  Here are a couple recipes that I really fell in love with but to be honest I find that you can throw so many things in, even laying around your fridge, to make it so tasty! This prevents food waste, getting a healthy amount of protein & nutrients in, and fills your tummy! For eco friendliness, source your ingredients local, organic & from the farmers market! Bring a cloth produce bag when grocery shopping to prevent using the plastic bags they offer. I buy mine from Simple Ecology!

MY FAVORITE OF ALL TIME - The Shitaake Peanut Wrap

INGREDIENTS:
Peanut sauce:
-2 tablespoons peanut butter
-1 teaspoon tamarin or gluten free soy sauce
-1 tablespoon coconut amigos (add more to taste if you need)
-juice from 1/4 to 1/2 lime (add to taste) (compost or reuse lime rinds!)

Veggies:
-2 Collard leaves or whatever you think you can eat (chop the ends off and reuse for smoothies or salads!)
-5 shiitake mushrooms sliced
-3 kale leaves chopped or big handful spinach
-1/2 carrot chopped into long slices
-1/2 cup sprouts ( I use sunflower seed sprouts but any kind works)
- 1-2 green onion chopped
- handful cilantro chopped
Note : Feel free to add anything you want in this! Hemp seeds would be good for more protein, any other veggies etc...

DIRECTIONS:
For the sauce: Add all the ingredients to a very small bowl and whisk or mix altogether with a fork until its smooth and creamy! 
For the filling: Saute mushrooms with olive oil or coconut oil on medium low with light salt. Shiitake can be tricky sometimes because it can get rubbery if you don't cook it right -  so the longer you cook it on a medium to lower setting, the better it gets. Be friendly with the oil you put in, it makes it so buttery and yummy!! After about 5-7 minutes, add spinach just for 2 minutes. 
1. Spread the peanut sauce in the middle of your collard wrap.
2. Add the mushrooms and kale/spinach then add the rest!
3. Take the edge of your collard leaf over the middle part over the filling and start rolling! 
4. YUM and YAY!
5. Make sure if there are any scraps to compost or reuse for smoothies/soups/etc. Zero waste win