My multi-talented artist friend Brad Dahlgaard came over last night to photograph a meal I prepared. Soon, you will see these mouthwatering images on this site (say, to replace that template “misty fall river” scene up there.)
As examples of the kinds of whole foods salads that I specialize in, I made:
Cold Buckwheat Noodle Salad and Kamut Salad [Check out the gorgeous photos!]
I also prepared small Raw Greens wraps, Korean BBQ style. This is a great way to enjoy the greens while we got ’em.
Last Sun the kids and I made easy green roll-ups with bits of bread only. Last nite I grilled thin beef slices, chicken breast and firm tofu marinated/basted with Korean bulgolgi sauce (sweet & salty, like teriyaki). We wrapped these in a variety of raw leaves including beet leaves, young collard leaves, lettuce, baby mustard greens. Sliced cukes, scallions, garlic and dabs of Korean red pepper paste (like tomato paste) went inside too.
Result is addictive! Intense flavors cooled off by crunchy green vegetables.
You can make green wraps with any well-flavored filling. Falafel, hummus, beans, fajitas, etc. The great thing is that the wraps are quite small and you put only a small chunk of meat or tofu inside, so you end up eating more raw veggies than you would otherwise! Plus they’re fun to make.