Tuesday, February 9, 2010

Elimination Diet, Phase One Recipe: Simply Savory Collard Wraps

Although I've moved on to phase three of the elimination diet, I have a couple more phase one recipes to post here first. I added in lemons in phase two, only to discover that I was having a reaction to them. So lemons were out. Next on the list was tamari, but I decided to hold off on that until I was ready to add in soy. Yesterday, I tried almonds but I didn't handle those so well either, so out they went. Next on my list is chicken, but in the meantime I'm mostly sticking with phase one recipes.

One of my favorite meals these days is collard wraps. Since the elimination diet was designed by Ali and Tom of the Whole Life Nutrition Kitchen, I've been getting many of my ideas from both their blog and their cookbook. This particular recipe was inspired by their recent post on collard wraps. I didn't have all the necessary ingredients (and am staying away from lemon now), but I did have some leftover roasted acorn squash and brussel sprouts. So they went in the food processor, along with sunflower seeds, fresh basil, and mung beans for some added protein. The result was a delicious spread good enough to eat on its own (which I did, the next day). If you read my last post, you might have noticed that my friends weren't as impressed by these wraps as I was. One commented, "What's the flavor? Plain?" I like to call it simply savory. In all honesty though, I thought they had a lot of flavor...

Simply Savory Collard Wraps
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8 roasted brussel sprouts
1 chunk of acorn squash (you can use more or less depending on how sweet you want the spread to be)
1/4 cup raw sunflower seeds
1/2 cup fresh basil, tightly packed
1 cup cooked sprouted mung beans
1/2 tsp. sea salt

collard greens
1 carrot, grated or thinly sliced
pea shoots
1 avocado, sliced

  1. Pulse all ingredients (except collard greens, carrots, pea shoots, and avocado) in the food processor until smooth.
  2. Boil water in a large pan. Place collard greens one at a time in the boiling water for 1-2 minutes. Take out and spread on surface. Top with a large spoonful of the spread, along with some grated carrots, pea shoots, and avocado slices. Roll up like a burrito, folding the edges in. Cut in half.
Makes 4-5 collard wraps.

In blogging news, Lauren at Celiac Teen has completed A Hand for Haiti. All proceeds for this e-cookbook will go to the Canadian Red Cross for Haiti relief. The cookbook contains 87 recipes from bloggers, including one of my dessert recipes. All proceeds donated by February 12th will be matched by the Canadian government. You can buy the book here.

And as always, I'm linking up to two of my favorite carnivals, Slightly Indulgent Tuesdays, and What Can I Eat That's Gluten Free. Stop by and see what everyone has to share this week!


Alea said...

Those look wonderful! I have been looking for a grain free, but convenient way to make "sandwiches" for my family. A collard leaf is large enough to make a sturdy wrap.

Juanita said...

Ah yes, flavour.

It is abundant in simpler foods such as vegetables WHEN your tastebuds have been weaned off of overly-processed foods and recipes. I'm guessing that's why your friends had that reaction.

Interesting that you can't eat almonds - me either. Bad headache, thirst and "stomach upsets" (to put it in a gentile fashion) ensue after consuming those innocent looking scoundrels.

gfe--gluten free easily said...

They sound and look terrific to me, Iris! Everyone has different flavor requirements. For example, hubby and I find that others use tons more salt that we do (I will add some salt to a recipe, but otherwise, we rarely add salt). I've found that when I eat cleaner (which clearly you are doing with the elim diet), even the most simplest combinations burst with flavor. :-)


Juanita said...

Hi again Iris,

To answer your question from my blog, other than gluten (which I had diagnosed by a gastroenterologist after it landed me in hospital), lemons and almonds:

Corn - allergy (it started out as nausea and a severely upset stomach within three minutes of eating it, and has developed into anaphylaxis with subsequent violent flu symptoms including aching joints and nausea [ie. it drops my immune system like a horse tranquilizer]).

Tomatoes - sensitivity (my lips and tongue swell up, and I feel generally unwell).

Fish - sensitivity (my cheeks go bright red, I get a rash on my diaphragm and under my chin, and I feel generally unwell. I'm fine with shellfish and calamari, which is ironic because these are what the majority of people react to).

The more in tune you are to your body's signals (which you definitely seem to be), the
more likely it is you'll spot these symptoms. Because celiac disease is an auto-immune disease, sufferers will always have to be vigilant about the possible offending protein molecules in other foods which they might react to. The key, I have found, is to rotate your foods a lot if possible so that you aren't eating the same things on subsequent days.

I hope this helps. Happy health hunting!

Maggie said...

You've inspired me Iris! I've never had collard greens before but I will definitely try them thanks to you! Maybe your tummy will like things better when you're all clean and fresh! Hope so.

GF Gidget said...

Oh my gosh those are pretty! I bet they taste delicious too!

Tasty Eats At Home said...

These sound really great. I love cabbage rolls, and I would imagine collards would work really well as a "rolling" leaf. I think the addition of sunflower seeds would be so tasty here. I think I need to whip up a batch of these for lunches! I'd love to experiment with various herbs. Yum!

Ricki said...

Sorry to hear about the lemons, etc., but these collard wraps must have made up for it! I adore raw collard wraps (you don't even have to blanch the collards--just wash and go, raw! I find the flavor even better that way, and they hold up better, too). I love the idea of "simple savory"--so much of what I eat can be classified that way.

Linda said...

I'm not a fan of greens, but that picture makes it look delicious. Thanks for linking up.

firebear said...

Those are so pretty. I have never had collard greens. I was told they are bitter. Is that true? Bitter is not always a bad thin. at least not in my opinion. Great post, thanks for sharing!

Iris said...

Firebear - This is the first time I've had collard greens in a really long time, but they didn't taste bitter to me. I think the filling kind of overpowers them actually.

Fayinagirl (means Free One) said...

I really like the idea of adding roasted squash and brussels sprouts to the spread. Layers of flavor.

Michal said...

Your collard wraps look amazing!

Lisa said...

That looks really good.
You wouldn't know that something that looks that would be good for you, but it is.
Thank-you for sharing.

Farty Girl said...

Plain schmlain. I bet they were delicious. You know how people are about real food - if the stuff isn't loaded with flavorings, it tastes plain. Not to assume anything about your friends, I'm just sayin'. I'd eat that up and say YUM.

Btw. Love your new profile pic! <3

Chelsey said...

These look flipping amazing! What a great idea with the collard greens. I bet they would be good with a spicy peanut sauce to dip into. I'm sorry to hear about the lemons and almonds though. I think I buy a bag of lemons every week. I use them for everything.

Ali said...

Wow Iris, I have learned so many new ideas from you! This filling sounds incredible. Now I have more experimenting to do..... :)

You may want to consider testing lemons again in another 1 to 2 months to see if you still get the same reaction. -Ali :)

Iris said...

Thanks Ali! I'll try it...

The Gals on the Scale said...

That filling sounds great! I had been hesitant to try these because they didn't look really appetizing, but I like the idea of pureed squash and beans. I think I am going to be sticking to phase one recipes for a bit to. Thanks!


Maggie said...

Finally I tried them! It only took me how long? Pete loved them too - we also made collard chips with them and they were better than Kale chips!


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