Oh, the wonders of collard greens!

Oh, the wonders of collard greens!

These nutrient-dense leaves are power-packed with all the goods!! Eat them raw as a wrap (instead of a flour tortilla!) I made mine today with roasted turkey, swiss cheese, Dijon mustard, banana peppers, a sprinkling of cilantro, and a few spinach leaves for good measure! :) But...Anyone that knows me, knows that I am not a rule (or recipe!) follower! Just use what you have on hand, and make it interesting! There’s no “wrong way”! Just think “nutrient density!” And all is well! :)​

Here are just a few of the benefits of adding collard greens into your lifestyle!:

• powerful antioxidant capacity 
• rich source of phytonutrients
• lowers blood cholesterol levels
• Supports our body’s detox and anti-inflammatory systems.
• very low in calories (32 per 100grams)
• antibacterial, antiviral (boosting the immune system)
• rich in vitamin A, C, K,  folate and fiber
• protects against free radicals
• helps lower cancer risks
• Collard greens score a whopping 1000 on the Aggregate Nutrient Density Index (ANDI)

And... the stems are loaded with minerals, like iron, calcium, copper, selenium and zinc. Soooo, I waste nothing, and juice the stems after I’ve made a wrap with the leaf.
And there you have it, my vote is in for collards!

Lemon Lime Tahini Salad Dressing
Makes about 1 cup

This dressing is great mixed with a bed of spring greens. Cut up some avocado (for some good fat) and throw in some sliced orange peppers (for some pretty color, as well as nutrients!) and you’ve got a very tasty, nutty flavored, vitamin-dense salad!

Ingredients:
1/2 cup tahini
2 tablespoons honey
1 tablespoon toasted sesame oil
1/4 tsp Tabasco sauce
1 tablespoon rice wine vinegar
2 cloves of garlic
Juice of 1 l lemon
Juice of 1 lime
Sea salt and freshly ground pepper 
Add water to get just the right consistency
optional: add 1 Tbs of Miso (for flavor)
Directions:
In a NutriBullet, blend together the tahini, honey,  sesame oil, and Tabasco to combine. Then add the rice vinegar,  lemon juice, lime juice, sea salt, and pepper to taste. Thin with water or more lemon juice, 1 tablespoon at a time, if needed.  Taste and adjust seasoning. The dressing will keep, covered in the fridge for 2 weeks.

​NOTE:
​I have also added grilled salmon to top  off this salad, and it was divine!