This lean mean fiery green drink is packed with protein & anti-inflammatories to leave you feeling like a super hero
Here we are in mid-February already. The weeks are flying by. Each day is over almost before it begins... I blink and another weekend has passed. Somehow, through careful and conscientious choices, I have mostly embraced the pace and acclimated accordingly. This is a season of serious business - of finishing big projects and publishing papers, of wedding planning and house cleansing (p.s. I got engaged!), of birthdays and holidays and new nieces and nephews soon to come. This whole year, in fact, I expect to be nothing short of a glorious whirlwind. But guess what? It's okay. I'm ready for it. I'm not just going to put my head down and barrel through until I see the light at the end of the tunnel- not this time. That, my friends, is a one way ticket to getting seriously bummed out about your own existence and a strategy I have all too often resorted to in fast-moving times. But this time, I intend to keep my head up, my eyes open, and breath deeply through each rapidly moving moment. Life is both the ups and the downs. You embrace both or you embrace neither. And part of successfully embracing the hustle and bustle is having the right tools in your tool belt. For me, one of those tools is this magic morning green drink, which I dreamed up a couple of weeks ago and have enjoyed nearly everyday since.
Bright & tangy, cabbage wraps loaded with carrots, zucchini, tofu, and sprouts
I've made cabbage wraps probably a half a dozen times, and up until recently I have found myself more or less bored by them. I always want to love them- wrapping vegetables in other vegetables is such an ingenious way to construct a healthy meal- but my early attempts to make them fell short. The cabbage was too rough and bitter and the fillings were mostly indistinguishable. Lack-luster to say the least. But a month or two ago, I made a good one. It was mostly on a whim. We had left over cabbage and odds and ends hanging around and Chris and I decided to give it another go. The first thing I did was to soak the cabbage in water and vinegar while we prepped the other veggies, and this, my friends, was key. It softened both the texture and flavor of the cabbage, making it much more palatable and less pungent, which allows the flavors of the fillings to really come through. I also removed the ribs from the cabbage leaves since they're quite tough and essentially flavorless. Following this success, I decided to make a more concerted effort at a stellar cabbage wrap recipe. And, not to toot my own horn here, by I banged this one out of the park. Chris and I DEVOURED these. Only guttural exclamations of "yum" escaped between crunchy mouthfuls. I only wish that I had made more. The honey ginger vegetables have just the right balance of punch and sweetness and the soy-lime tofu brings a perfect compliment of saltiness and brightness to the table. Alas, I've gushed enough. Try them out and see for yourselves. Satisfaction guaranteed.
Hi there! I'm Cara- plant ecologist, gardening addict, and whole foods enthusiast. My whole life revolves around plants, including my kitchen. Join me here at LWM each week as I post local, seasonal, plant-based recipes and write about my never ending quest to find balance and tranquility in this crazy little world.