The heat is finally ascending upon us (it’s only been in the 80s). Midday I am dreaming of oasis hallucinations that leave me wide-eyed and disappointed. By evening I am dancing around island fires as in Lord of the Flies. Come morning I am singing Otis Redding with the birds as the air is breezy, cool, dewy, and yet to suppress our faculties. Time advances and heat commences. A vicious summer cycle.
We have a splendid abundance of lacinato (dinosaur rawr) kale in the garden. The easiest and tastiest thing you could possibly do is wrap your meal inside of a leaf. The leaf is a healthy, portable alternative to bread and offers itself as an energizing vehicle to a smart devouring. In sweltering heat this seems like a cosmic solution. In times like this I praise the garden with palms open.
Lacinato kale seems like a valid choice for this recipe, but other curlier (or flatter!) types may equally fulfill the opportunity. I will come clean and admit that I recommend the stove and oven for parts of this recipe but they are within good reason and also not entirely necessary (your personal choice is welcomed happily). We blanch the kale leaves for flexibility. I also roast the carrots for the carrot spread as I am transfixed on their lovely flavor, but I think the grill could serve this purpose well.
- 6 large lacinato(/other) kale leaves
- carrot spread (ingredients below)
- 1 cup cooked red(/your color) quinoa
- sliced radish matches
- sliced green apple matches
- sliced snow peas
- radish sprouts
- For the Carrot spread (makes about a cup):
- 1 lb carrots
- olive oil
- 4 garlic cloves
- ¼ cup tahini
- juice of 1 orange
- ⅓ cup cashews
- ¼ tsp cumin
- ¼ tsp chili powder
- ¼ tsp cayenne (if you enjoy spice)
- Kale leaves: While this step isn't entirely necessary, it may help to increase the flexibility if your leaves are stiff. I recommend blanching them. Thirty seconds immersed in boiling water, transferred to ice water, transferred to a dry area. The leaves will turn a bright and deep green and offer their bodies as a more supple vessel.
- Carrot Cumin Cashew spread: Preheat oven to 400 degrees. Dress a pound of carrots in olive oil and spread them, along with four garlic cloves, on a sheet pan. Roast for thirty minutes until tender. Remove from oven and allow to cool. Transfer to blender or processor and add a ¼ cup tahini, the juice of an orange, and ⅓ cup cashews. Add ¼ tsp cumin, ¼ tsp chili powder, and a ¼ tsp cayenne. Process until smooth.
- For the wraps: Assemble a kale leaf laid flat: spread first, followed by quinoa, apple, radish, peas, and sprouts. Do not overfill - load the bottom up to the middle so that you are able to roll the leaf into itself. Tuck the leaf into itself and roll. Cut in halves to enjoy. Toothpick if you find necessary. Tell the sun to try again some other day.
Cumin cashew cream, that sounds SO good! I recently got into using cashew cream more while on the Whole30 diet, and I just love adding it to my soups and sauces. Definitely need to try this soon!
Hi Lisa and thank you! I am most definitely interested in the Whole30 diet. I think it’d be an amazing tool to reset your body in a way – I admire you for sticking with it and I’m excited to hear your final thoughts.
OK, that carrot-cumin-cashew spread sounds absolutely unreal! Such a healthy but filling-looking meal!
Greetings Denise and thank you!
I am absolutely in love with the idea of using carrots as a spread. They are so delicious and behave so well with other flavors.