Alfalfa sprouts are chocked full of phytochemicals, giving them healing properties plus calcium, copper, folate, iron, B vitamins just to name a few. According to Prescription for Nutritional Healing, alfalfa alkalizes and detoxifies, acts as a diuretic, anti-inflamatory, and antifungal, lowers cholesterol, balances blood sugar and hormones, and promotes pituitary gland function. It is especially good for people with anemia, arthritis, ulcers, bleeding-related disorders, disorders of the bones and joints, digestive system or skin. Be sure to rinse your sprouts thoroughly to remove any mold or bacteria.

Try this Quinoa Collard Wrap with Carrot Miso Spread recipe from The Whole Tulip:

Directions:
In a VitaMix, high power blender or food processor, add the carrots, ginger, shallot, miso, honey, Mirin, sesame oil and salt and blend until combined. It will be fairly chunky.
Rinse the collard greens and dry them with a kitchen towel. Cut the stalk from the end of the leaves and discard. Using a paring knife, shave down the center of the stalk making it the same thickness as the rest of the leaf.
Lay the collard on top of each other with the two ends towards the middle. Overlapping the leaves about ¾ of the way. Spread the miso dressing first, then add about ¼ cup of quinoa, next add the shredded beets, then 2 avocado slices and finally the sprouts.
Fold both ends in and roll very tight like a burrito making sure to tuck both sides in securely. Cut in half and serve.

Ingredients

Quinoa Collard Wrap with Carrot Miso Spread

8 large collard leaves
1 cup cooked quinoa
1 cup grated raw beets
1 avocado, pitted, sliced
1 cup alfalfa sprouts
Carrot Miso Spread*:
2 cups shredded carrots
2 tbs freshly grated ginger
1 small shallot
1 tbs miso (Refrigerator section)
1 tsp honey
3 tbs Mirin rice cooking wine (found in the Asian section of the store)
3 tbs sesame oil
1/4 teaspoon salt
*In a hurry? Substitute store-bought hummus for the miso spread

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