I need to try this !!
Lacinato kale is the easiest variety to fold for these emerald green rolls.
* 1 tsp. olive oil
* 1/2 cup finely chopped onion
* 1 cup cooked chickpeas
* 3/4 cup low-sodium vegetable broth
* 1/2 cup white basmati rice
* 1 tsp. ground cumin
* 1/2 tsp. smoked paprika
* 1/4 tsp. salt
* 12 large Lacinato kale leaves
* 1 20-oz. can crushed pineapple, drained
* 1/2 cup chopped red bell pepper
* 1/2 cup fresh mint or cilantro leaves, chopped
* 1 jalapeño chile, seeded and chopped
* 1 Tbs. grated lime zest
* 1 Tbs. fresh lime juice
* 1 tsp. sugar or agave nectar
To make Kale Rolls:
1. Heat oil in small saucepan over medium heat. Add onion, and cook 3 to 5 minutes, or until softened. Add chickpeas, broth, rice, cumin, paprika, and salt; bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes, or until all liquid is absorbed. Cool.
2. Trim thick stems from center of kale leaves. Place 1 large or 2 small overlapping kale leaves on work surface with tip away from you. Pull together cut edges where stem was removed to overlap. Spoon 2 Tbs. chickpea mixture in center of bottom of leaf. Fold in sides, and roll up leaf to tip. Repeat with remaining kale and filling.
To make Salsa:
3. Stir together all ingredients in bowl. Season with salt and pepper, if desired. Serve Kale Rolls with Salsa.
8 ice cubes
8 ounces hulled strawberries, frozen
8 ounces fresh pineapple chunks, frozen
1⁄2 cup (125 ml) pineapple juice
2 tbsp skim milk powder
1 tbsp sugar (optional)
sprigs of fresh mint or pineapple mint to decorate (optional)
15 minutes, plus freezing time
Put the ice cubes in a food processor or heavy-duty blender and process until they are finely crushed. Alternatively, wrap the ice cubes in a tea towel and bash them with a rolling pin, then put them in the processor or blender.
Add the strawberries, pineapple chunks, pineapple juice and milk powder and process again until blended but still with small pieces of fruit and ice visible.
Sweeten with sugar, if necessary. Process briefly using the pulse button.
Spoon into tall glasses, decorate each with a sprig of mint, if you like, and serve with long spoons.