Green Living: Salad Wrap for Your Health

I put this healthy wrap under the category of "green living" because it is made with organic/local produce. There are many benefits for eating local and organic produce. It has been estimated that the average meal travels more than 1,500 miles before reaching your plate. For just your lunch and dinner, your food has traveled three thousand miles, which is the equivalent to the distance from one coast to another. You can think of it in terms of your weekly, monthly and yearly consumption, but it boils down to the fact that food travels far to reach the average American plate each day.

The most obvious issue with this is the excessive amount of fossil fuels that are required for this transportation. Not only are fossil fuels scarce, but this also causes CO2 emissions to be pumped into the air. In addition, food suppliers pick fruits and vegetables before they are ripe and then spray them with chemicals while in transport to ripen them. That doesn't sound or taste delicious! So, what do I recommend as an alternative to CO2 emissions and chemicals? Local agriculture that practices organic farming!

As a health coach, I always tell my clients, family, and friends to make conscious decisions when it comes to selecting when and where to purchase their food.

Here is a healthy wrap that is refreshing, crunchy and oh so good! And you are eating the colors of the rainbow.

Per wrap: 

2 slices yellow bell pepper 

1 tablespoon olive oil 

1 collard green 

1 tablespoon distilled white vinegar (to wash collard greens) 

3 carrot sticks 

2 slices avocado 

1 slice red tomato 

¼ cup fresh spinach, shredded 

1 slice apple, cut in half 

½ tablespoon red onion, chopped 

2 thin slices cucumber 

2 tablespoon plain hummus 

Sea salt and pepper to taste

Preheat oven to 400°F. Place slices of yellow bell peppers on a large baking sheet that you've lightly coated with olive oil. Season with sea salt and black pepper. Cook for about 15-30 minute until edges are golden brown, turning once halfway through. Take out of oven and set aside.

While the peppers are roasting, give your collard green a bath in warm vinegar water to clean. Dry the collard green and lay on a flat surface. With a sharp paring knife, carefully shave off the stalk that runs the length of the collard green. It should be the same thickness as the leaf. If you miss this step, the green will not wrap without tearing.

Put one collard green on a cutting board and add all the veggies and apple. Top with 1 to 2 tablespoons of hummus, and roll. Cut in half and serve with a side of brown rice or quinoa.

Serves 1

image from google 

Article Source: http://EzineArticles.com/8787290

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