June 19th, and Kale Medley Wraps

It’s June 19th and the man from the Solar Panel Installation company  left a few minutes ago.  He arrived at 10:30 am, scurried up onto the roof and after behaving like a squirrel for about 15 minutes, descended into the house to lay before me the options and plans for going Solar.
I finally got the dang Smart Meter off my house 3 weeks ago, and feel so much better.  My next step is to get PG&E out of my life as a provider, and go green.  This is our second quote, so expect a decision in a week or so… if cost meets our budget.
Anyway, I decided to make a healthy snack, turn on my paisley-decorated wireless keyboard and mouse, and tell you about the yummy wrap filling I made a couple of days ago.
But first, here’s my snack!
apple with cinnamon, rice cheese, dry roasted nuts and seeds
By now you know we’ve gotta get a 1/4 tsp. of cinnamon into our bodies each day (anti-inflammatory and takes care of nearly 50% of our daily required antioxidant intake), and an apple with skin on helps lower blood sugar and provides fiber, and finally healthy oils from nuts and seeds. Rice cheese is just an extra bit of protein but actually, unlike almond cheese, is just on my plate for color. 😀
Back to the business of Kale!
I bought one of those organic Kale and Greens medley bags from Trader Joe (baby kale, baby chard, baby spinach)  and decided to create an Asian Style wrap filling using that and a few other ingredients.
I had a cup of soaked and sprouted mung beans in the fridge, and about a cup of sprouted lentils that I cooked with green tea, onion, cumin, salt and pepper. So here’s what was born from this starter…

Kale, Greens and Bean Filling

  • 5-6 cups mixed organic Greens (Kale, Chard, Spinach, Collards, Watercress, etc..)
  • 2 tsp.organic  extra virgin Olive Oil
  • 1 organic White onion, sliced thin
  • 1 c. organic Carrots, shredded
  • 1 c. cooked sprouted Lentils (cook in broth or green tea and spices to give it flavor)
  • 1 c. Mung Beans, soaked overnight till sprouted
  • 1/4 c. Water or Vegetable broth
  • 2 Tbs. organic Ginger, chopped
  • 3 Tbs. Tamari Sauce (Gluten Free)
  • 3 Tbs. Sweet Chili Sauce
  • 1 packet Stevia
  • 1 tsp. Black Pepper
  • 1 tsp. Cayenne Pepper
Pour olive oil into a large sauté pan over medium heat, for 1 minute. Tilt pan to spread oil a little. Add onions and saute for 2 minutes, then add greens and carrots.
Stir for 5 -6 minutes or until greens turn bright.
Kale, Greens and Bean Filling
Add Mung beans, lentils and water. Stir to mix.  When it starts to simmer, turn heat to Low, cover and cook for 10-12 minutes, stirring occasionally.

Add ginger, and all seasonings.
Add Ginger to Kale Filling
Stir well, cover and simmer for another 10 minutes, stirring occasionally, until kale is tender. Add a little more water if necessary.
Taste and adjust seasoning.
Kale, Greens and Bean Pita
Serve wrapped in wilted Chard leaf, whole grain Tortilla, or open face on whole wheat Pita bread.
May also be served on top of wild rice or mixed in with buckwheat noodles!
 Bon Apetit!

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