Yum, tearty, Greens Sushi!

Hi Tearty!

 

Today's recipe is delicious and packed with nutrition. But before I get to that, I've got a question. How would you like to save lots of time in the kitchen?

 

Well here's great news. My friend Trevor -- owner of The Vegetarian Health Institute -- recently recorded a great Q&A call with Jo Stepaniak. The topic: "Secrets to Saving Time In the Kitchen".

You might know that Jo is the author and co-author of 16 books on compassionate living and vegan cuisine. Well guess what?

If you'll take two minutes to participate in the Institute's latest survey, you'll get a link to this 1-hour Q&A call, and you'll discover Jo's best secrets for making meals lightning-fast!

 

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Greens Sushi

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This yummy recipe comes from Meredith McCarty and her website is www.healingcuisine.com

 

This recipe combines collard greens (rich in both iron and Vitamin C) with red bell peppers, and wraps them in Nori seaweed. Seaweeds are full of all the minerals that exist in nature, including iron.

Preparing the whole bunch of greens at once saves time and energy because you have the cooked greens to use in a couple of dishes.

Makes 2 to 6 servings or 2 rolls

1/2-pound bunch collard greens, midribs and stems discarded
Colorful vegetable strips such as carrot, yellow zucchini, red, yellow or orange sweet peppers or daikon radish
2 sheets sushi nori
1/2 teaspoon umeboshi paste

1. Bring 2 inches of water to boil in a large wide pot. Add collard greens and press to submerge. Boil greens until tender and bright green in color, about 6 or 7 minutes. Add vegetable strips after a few minutes of cooking. Remove from pot with a flat strainer or skimmer and allow to cool. Squeeze or pat dry. Makes 1 1/4 to 2 1/2 cups.

2. To assemble sushi, lay sushi nori on bamboo sushi mat. Spread ume paste along bottom and lay greens and vegetables in a horizontal pile to cover lower 3/4s of nori. Moisten top 1/2 inch of nori and roll up.

Variations: Substitute kale, mustard or turnip greens for collards. Mustard and turnip greens are soft greens that take a little less time to cook, about 5 minutes. If ume paste isn't available locally, you can substitute anything that adds flavor. For example, guacamole or a creamy salad dressing.

For 6 servings, per serving:

Calories: 32 Protein: 2gm Saturated Fat: 0.044gm Fiber: 3gm Carbohydrates: 6gm Fat: 0.63gm Cholesterol: 0 Sodium: 142mg
Calories from Protein: 24% Calories from Fats: 8% Calories from Carbohydrates: 69%

 

 

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