Sunday, January 27, 2013

Fill Your Life with Greens


"Fill your life with greens…" Ann Esselstyn

As you know, it is my goal this year to eat a huge amount of greens each day. So far I have been successful at incorporating greens in practically every recipe I make. I was pleasantly inspired after watching Ann Esselstyn’s video given in Sydney NS Canada, January 2013, and wanted to share it with you. In her presentation Ann made 10 points on how to eat heart-healthy. Her talk was filled with many practical no-oil cooking tips, how to read labels, and which foods to avoid. 

Here are Ann’s 10 points of heart-healthy eating:
  1. Read ALL labels of the food you buy. 
  2. No oil.
  3. Eat lots and lots of greens.
  4. Eat oats for breakfast everyday.
  5. Eat WHOLE grains.
  6. Eat as many beans & lentils as you can. 
  7. Avoid nuts (the exception is 1-2 tablespoons of flax seed or chia seeds per day).
  8. Avoid sugar.
  9. Avoid salt.
  10. Drink water. Do not drink your calories, chew your food. 
Ann is definitely knowledgeable about making simple and tasty food. This is a great video hope you will take the time to watch it. 



Ann Esselstyn's Lovely Collard Wraps
Lovely Collard Wraps with Red Pepper and Cucumber.
These are stunning – both beautiful and delicious - and so much fun to make they don’t feel like work. Substitute cooked  asparagus or green beans, long carrot or bok choy strips, cooked greens, etc., for the filling. ANYTHING is good in them. They make perfect sushi like hors d’oeuvres or use instead of sandwiches. 

1 bunch collards
8 tablespoons hummus made without tahini or oil
2 green onions, chopped
1/2 cup cilantro, chopped
1/4 red pepper,  cut in thin strips
1/4 small cucumber, cut in thin strips (skin optional)
1/4 cup shredded carrots
1/2  lemon

Put about 2 inches of water in a large frying pan and bring to a boil. 
Choose 4 of the nicest collard greens.  Lay them flat, cut off the thick stem at the point where the leaf begins then pile them on top of each other in the boiling water.  Cover and cook for about 30 seconds to a minute. Collards are pretty tough and don’t easily break apart when cooked. Their flexibility makes them a perfect wrap.

Drain then lay flat on a board or counter with the thick part of the stem facing up. 

Down the center spine of the 4 collard leaves place a row of about  2 tablespoons hummus, sprinkle with green onions, cilantro and shredded carrots. Place thin red pepper strips and cucumber strips on top. 
Start with the side nearest you and flip it over. Then turn up the end piece on the non thick stem side and gently roll into a sausage shape. 
With a sharp knife, cut into as many small pieces as possible.  You should be able to get six or more pieces, but it will depend on your collard size.  The creator always gets to eat the end pieces! 

1 comment:

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