Parsnip Collard Wrap
Growing up my mother tried to teach me proper table manners. No elbows on the table, napkin in lap, feet on the floor, and even the proper way of holding a fork. But to be honest my table etiquette is far from sophisticated. I often sit cross legged, double dip my fries in red pepper aioli, and love eating with my hands. There is something both primal and intimate about using your hands instead of utensils. You're able to not just taste and smell food, but feel it, experience the temperature, and the texture even before taking a bite. Now not all meals can or should be eaten with your fingers but luckily wraps are a great excuse to skip the silverware.
The flavors of this wrap are ON POINT and it is perfectly light and fresh, perfect for these steamy summer days
Curry Parsnip Wrap
1 cup of parsnips peeled and chopped
1/2 tbs curry powder
1 tsp cinnamon
1 tbs coconut butter or ghee
Heat 1/4 cup water in a non stick pan, add parsnips and allow to simmer for a few minutes until they begin to soften.
When water is almost evaporated add spices, and coconut butter to pan and stir adding more water if needed.
remove from heat and assemble wrap
1 large or two small collard leaves
2 Tbs hummus
1/4 cup thinly sliced cabbage
1/4 cup sprouts, cukes or greens of choice
optional- lime and 1/4 cup cilantro
The collard leaves can be used raw or simply dip them in to a pot of boiling water for 10 seconds to blanch.
Remove the thick part of the stem so that the collards will be easier to wrap
spread hummus evenly and layer on vegetables and avocado, followed by cooked parsnips.
roll leaves as you would a tortilla and use a sharp knife to cut in half.
Next inhale, feel, taste and nourish!