Swiss chard was the best for the wrap.
Swiss chard is loaded with nutrients.
From WebMD:
Health benefits of
Swiss chard:
Swiss chard is a
nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well
as a good source of magnesium, potassium, iron, and dietary
fiber.
Swiss chard rainbow:
The thick stalks are
red, white, yellow, or green. All have a mildly bitter taste.
Cooking Swiss chard:
Prepare Swiss chard
by rinsing the crisp leaves several times in warm water. Leaves and stalks can
be boiled, steamed, or roasted.
Still more health
benefits of Swiss chard:
One cup of chopped
Swiss chard has just 35 calories and provides more than 300% of the daily value
for vitamin K. But skip this veggie if you’re prone to kidney stones; it
contains oxalates, which decrease the body’s absorption of calcium
and can lead to kidney
stones.
I would fill the
leafy wrap with whatever vegetables I had on hand. I used shredded carrots, various sprouts,
cabbage, peppers, corn, tomatoes, onions, mushrooms and zucchini.
I also liked to add
tofu. For quick preparation, buy smoked,
pressed tofu. Then you marinate the tofu
in teriyaki or barbecue sauce if you can for at least an hour (if you have thought ahead). Then you brown the tofu in a non stick frying
pan using no coating. This gives the
tofu some texture and brings out the flavor.
For a sauce in the
wrap, I usually use hummus, which I have in my refrigerator at all times. This also adds flavor and serves as the “glue”
to hold things together.
Here is one of my
creations from the summer.
Use your
imagination! Fun to make, fun to eat
and they taste good, too!
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