Yoga JournalUSA-January-February_2017

All wrapped up

Leafy greens stuffed with

antioxidant-rich fillings make for

deliciously healthy party apps or

solo snacks. Recipes by Jennifer Iserloh

PHOTO: JENNIFER OLSON; FOOD STYLIST: ERICA M

CNEISH

sweet beet and

chèvre chard wraps

SERVES 8

Honey and goji berries tamp the

earthiness of beets, while vinegar

adds a pleasantly sour note.

2 lbs baby beets, peeled,

trimmed, and quartered

¼ cup dried goji berries

2 tbsp honey

2 tbsp apple cider vinegar

½ tsp salt

¼ tsp black pepper

1 lb Swiss chard (16 leaves),

trimmed

8 scallions (greens and whites),

thinly sliced

2 oz goat cheese, crumbled

In a small saucepan filled with

water, bring beets to a boil. Reduce

heat to a simmer and cook until

beets are fork tender, 45–50 min-

utes; drain and return to saucepan.

Add goji berries, honey, vinegar,

salt, and black pepper. Toss well.

Top chard leaves with beet mixture,

scallions, and goat cheese.

NUTRITIONAL INFO94 calories per two

wraps, 2 g fat (1 g saturated), 17 g carbs,

4 g fiber, 4 g protein, 347 mg sodium

VEGETARIAN

squash “noodle” collard wraps

SERVES 8

Peppery mustard greens pair perfectly with delicately

sweet butternut squash noodles in a rich peanut

sauce. If you don’t own a spiralizer, many grocery

chains now sell ready-made veggie noodles.

1 butternut squash (2–3 lbs), peeled, seeded,

and with neck separated from base

⅓ cup creamy peanut butter

Zest and juice of one lime

2 tbsp reduced-sodium soy sauce

1 tbsp minced ginger

1 small clove garlic, minced

1 tsp light-brown sugar or stevia

2 tsp sriracha (optional)

Olive oil cooking spray

1 bunch collard greens (16 leaves), trimmed

1 tbsp sesame seeds

Using a spiralizer, process the neck of the squash

into spaghetti-style noodles.

In a large bowl, whisk peanut butter, 2 tbsp water,

lime zest and juice, soy sauce, ginger, garlic, brown

sugar, and sriracha (if desired) until smooth.

Coat a large stockpot with cooking spray and place

over medium-high heat. Add squash noodles and

cook, tossing often, until soft, 3–5 minutes. Toss noo-

dles in peanut sauce. Spoon squash noodles onto

collard leaves and sprinkle with sesame seeds.

NUTRITIONAL INFO135 calories per two wraps, 7 g fat (1 g

saturated), 17 g carbs, 5 g fiber, 6 g protein, 203 mg sodium

VEGAN

chipotle chicken

romaine wraps

SERVES 8

Radishes plus pomegranate seeds

plus spicy chicken deliver the

crowd-pleasing combo of heat

and sweet.

2 tbsp olive oil

1½ lbs boneless, skinless chicken

breasts, thinly sliced

¼ tsp black pepper

2 tbsp canned chipotle chilies

in adobo, chopped

1 head romaine lettuce,

separated into 16 leaves

8 radishes, thinly sliced

1 cup pomegranate seeds

1 cup tomato salsa (optional)

In a large skillet over medium

heat, warm oil. Cook chicken and

black pepper until chicken starts to

brown, 5 minutes. Add chilies and

cook until chicken is cooked

through, 1–4 minutes.

Top romaine leaves with chicken,

radishes, and pomegranate seeds.

Serve with salsa, if desired.

NUTRITIONAL INFO160 calories per two

wraps, 6 g fat (1 g saturated), 6 g carbs,

2 g fiber, 20 g protein, 74 mg sodium

FLEXITARIAN

68

february

2017

yogajournal.com

PICTURED HERE:

Sweet Beet and Chèvre

Chard Wraps

eat well

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