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Culinary How To's

How to Make a Collard Green Wrap

@mareneatingworks on Instagram

This “Healthy Collard Green Wrap” recipe are s

This “Healthy Collard Green Wrap” recipe are stuffed with hearty veggies like roasted sweet potatoes, caramelized onions and the healthiest “refried” beans ever. Enjoy🌱❤️🌱
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Ingredients
Vegan Refried Black Beans
* 1 Onion chopped (save half for veggie filling)
* 3 Cloves Garlic pressed
* 2 tbsp Cumin
* 2 15 oz Low Sodium Black Beans save aquafaba
* 1 Lemon juiced
Veggie Filling
* 1 Sweet Potato 1 inch cubes
* 1/2 Onion Sliced
Collard Wraps
* 1 bunch Collard Greens stems removed
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Instructions
Vegan Refried Black Beans
* Pre-Heat oven to 350 degrees. Heat oil in a large deep skillet. While the oil is heating dice the onion and press the garlic with a garlic press or mince by hand. Add onions to the pan and saute for 10 minutes stiring often to make sure they don't burn. Once translucent add the garlic and cumin to and saute for another 5 minutes. Lower the heat so the garlic does not burn. Add the beans and liquid and stir. Simmer uncovered for about 25 minutes or until 1/3rd of the cooking liquid evaporates. Transfer to a food blender and process until smooth. Season to taste with lemon juice and salt.
Veggie Filling
* Heat oil in a skillet. Saute onions until they are carmelized. Arange sweet potoes on a sheet tray. Lightly coat with oil and roast for 15 minutes then flip. Remove when golden brown.
For the Wraps
* Hold each collard green leaf over boiling water for 1 minute. When the leaf is soft remove stem and trim the back. Assemble wrap by filling with black beans and the veggie filling. Roll the wrap and tuck in.

Looking to add a little zesty flavor to your salad

Looking to add a little zesty flavor to your salad? Why not try making this “Oregano Vinaigrette with Dijon Mustard” recipe?🌱🍋 🍯
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Ingredients
* ½ C Olive Oil
* ½ C Red Wine vinegar
* 2 T Dijon Mustard
* 2 T Honey
* ¼ tsp Dried Oregano
* ¼ tsp Sea Dalt
* Pinch Black Pepper
* ¼ C Shallot, chopped
* 2 Garlic Cloves
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Instructions
1. Emulsify all ingredients in a high speed blender until the dressing is perfectly creamy. Transfer to a glass container for storage in the refrigerator for up to 14 days.

Did you know cabbage is full of gut-friendly insol

Did you know cabbage is full of gut-friendly insoluble fiber, a type of carbohydrate that can’t be broken down in the intestines. Insoluble fiber helps keep the digestive system healthy by adding bulk to stools and promoting regular bowel movements 🥬🥬🥬
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Looking for more #cleaneating tips and homemade #plantbased recipes? Follow @eatingworks and join our community!

For this weeks #meatlessmondaymunchies share, here

For this weeks #meatlessmondaymunchies share, here is pesto pasta salad from @detoxinista ! You can find their full recipe by checking out our story❤️
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Looking for more #cleaneating tips and homemade #plantbased recipes? Follow @eatingworks and join our community!

You’ll love this refreshing “Mango and Banana

You’ll love this refreshing “Mango and Banana Smoothie” recipe! It’s vegan, and you only need 3 ingredients. This is bound to become one of your favorite go to smoothies to start your day🥭🍌🌱❤️
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Ingredients
* 1 C Frozen Mango
* 1 C Almond Milk unsweetened
* 1 Banana, fresh
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Instructions
* Combine the mango, almond milk, and banana into a high speed blender.
* Turn on the blender on a low setting, slowly increase the speed while simoultaniously using the tamper to push the ingridents down into the blade. Blend until smooth. Enjoy!

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