Tag Archives: collard greens

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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The Most Glorious Farmers Market

4 Jun

 

So I’ve been a little behind since we arrived in Portland. This time I’ll blame it on non-stop adventuring and leaving the iPad in the hotel room safe. However, I have no shortage of things to share with you! I will dedicate this post solely to the Portland Farmers Market because it was wholly incredible. This was definitely the biggest farmers market I’ve been to, complete with any kind of artisan food product you could think of (we were introduced to drinking vinegars), gorgeous organic and local produce (the brightest, sweetest strawberries), a locally-renowned biscuit vendor, and even a few gluten-free bakery stands.

 

Brandon and I were looking for a tasty, healthy, gluten-free breakfast and after many tasty samples and laps around the market, we first stopped at Pure. They were sampling both fresh-pressed almond milk (which had a nice hint of cinnamon) and an apple-mint-kale juice. Both were delicious, but the green juice won out and we got a bottle. We’re suckers for kale at any time, and the fresh mint flavor was to die for.

 

Just a few stands away we found Eatin’ Alive, purveyors of delicious raw (vegan and gluten-free) food. They had a totally awesome custom-made bike cart made by Rejuiced Bikes which held totally awesome raw goodies like kale and beet crisps, strawberry rhubarb strudel, zucchini lasagna, and more. After sampling almost everything, we ended up with a bag of “pizza” crisps (sundried tomato, etc.), a small jar of dandelion pesto, and a “falafel” wrap (sunflower seed patties and veggies in a collard green wrap). The pizza crisps were a perfect match for the dandelion pesto–the salty, thicker crisp held up to the sweet and slightly bitter flavor of the dandelions. And the faux-falafel was impeccably light and delicious, paired with a sesame tahini dressing alongside shredded fresh vegetables. We’ll definitely be making wraps with greens when we get home, so keep an eye out for those.

 

After forcing all of our companions to sample our breakfast, we set out to see the second half of the market (it was so big we had to explore it in rounds). Aside from the sheer size of the market, the most memorable part for me is the kindness of the people working there. We talked for a while with Emma, who had recently dubbed herself the Swedish princess of cheese (she had acquired a crown of fresh flowers, been dubbed royalty by a Swedish friend, and was working at a lovely cheese stand). We also established that she and I were twins since we had matching Birkenstocks.

A side note about footwear in Portland: I had no idea I would fit in so well wearing my clogs! There must be a bit about clogs on Portlandia…there must!

 

Moving on, we quickly found Divine Pies. These gorgeous little pies are gluten and dairy free, raw, and whole food. Made with a crust of local hazlenuts, they have a selection of their own twists on classic flavors like chocolate mint cheesecake, key lime, rosewater cardamom cheesecake, and more. With the owner’s recommendation, we decided to share a strawberry pie. The filling was light and smooth, and just sweet enough with fresh Oregon strawberries. The crust, loosely made with finely blended hazlenuts, was a perfect companion for the sweet center.

 

We tried tons of tasty treats (I couldn’t resist the alliteration just now) and I had to resist buying something at every gluten-free bakery. The sheer existence of their booths was too exciting for my g-free tummy and tastebuds. The rest of the weekend continued to center around food (as is par for the course for my foodie family). I’ll save the rest of our adventures for later, though. We’re in the airport now, waiting to head to San Francisco, where the fun continues. See you later, Portland!

 

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