Detox.

9 Aug

Oh my. We have just returned from over a week in northern Michigan, frolicking in both the upper and lower peninsulas. We had a lovely time playing at Sleepy Bear Music Festival in Lake Ann, enjoyed a little beach time at Lake Michigan, then made our way (barely) to Marquette, up and up all the way to the Keweenaw Peninsula for Farm Block Fest. It was a time full of ups and downs, camping and bug bites, amazing music and slightly less amazing food, totally badass storms and lots of time in the car. But we’re home now, gearing up for the BIG CD RELEASE SHOW TOMORROW AT THE ARK. Brandon and I have been eating deliciousness for the last few days, trying to shove as many vegetables into our bodies as we can to make up for the lack thereof experienced on the road (it’s hard to keep veggies fresh in your cooler for that long).

As we walked into the grocery store, wondering what to make for dinner, it suddenly smacked us right in the face:

collard green wraps.

I can’t say enough about these thangs. Really, though, the only words we seem to be able to get out while eating them are “dude…so good…” and then we both just make “mind blown” faces. We’re nerds, it’s true. In fact, the first words out of my mouth during dinner tonight were simply “I love food” (sorry for not initially acknowledging the lovely candlelit table, B).

So here’s what’s up.

COLLARD GREEN WRAPS (SHABANG!)

(Serves 2)

2 large collard green leafs

1/2 green pepper, sliced thin

1/2 small cucumber, sliced thin

a few cherry tomatoes, sliced

1/2 avocado, sliced

2 heaping Tbsp baba ghanouj or hummus

1/2 cup quinoa, cooked

1/2 brick of tempeh, cut into strips and cooked

handful of pickled carrots

handful of bean sprouts

2 Tbsp crumbled feta

To prepare the collard greens, slice them in half along the stem, removing the stem and leaving yourself with two wrap bases. Spread avocado and baba ghanouj in the center of each wrap, and pile on the toppings! I listed what I used/had around, but whatever you’re interested in would surely be delicious. Vegan burritos? Falafel and tabbouleh? Collard greens are a great (and gluten-free) replacement for tortillas or pitas in a sandwich-type situation. We used tempeh and pickled carrots from The Brinery right here in Ann Arbor, our favorite fermentation location. Both mixed well with the slight bitterness of the collard greens and all the fresh vegetables offer a very satisfying (and healthy) crunch.

What will we wrap up next?

……….that joke, surely. That’s a wrap on that joke, folks. Oh gosh, I can’t stop. Someone make it stop…oh look food pictures!

Enjoy!
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