After going to the Santa Monica Farmer’s Market for nearly a decade, I’m still shocked to be discovering new fruits and veggies to fall in love with. I’m just smitten by mother nature’s fine work. And that variety, dang! I love sharing those new finds too. That’s the main reason I started creating food collages in the first place. So while I love a gooey grilled cheese photo just fine, it’s really images of vibrant pink watermelon radishes and crisp leafy greens that get me all googly, heart-eyed emoji faced.
So when Bolthouse Farms asked me to help balance out the unhealthy food porn on the internet, with my take on healthy food porn, I wanted to showcase some of my latest farmer’s market love interests. I came up with this recipe for collard wraps with brown rice and seasonal veggies. Eating fresh seasonal produce is the healthiest and *coincidentally* the most delicious way to eat. Who knew? 😉
Since we’re in the tail-end of winter, root vegetables are going strong. Two of my current favorites are radishes–especially the watermelon ones from Weiser Farms–and carrots. Those get top billing in the wraps. Aren’t those colors insanely gorgeous?
Be sure to check out Bolthouse Farms and http://www.urwhatupost.com/. As part of the #uarewhatupost movement, please share and tag your healthy food photos too. Help us get to one million healthy food porn posts per day!
6 collard leaves, destemmed
2 cups cooked brown rice, at room temperature
2 watermelon radishes, julienned
2 carrots, julienned
1 cucumber, julienned
1 cup red cabbage, shredded
2 cups sunflower sprouts
1. Spoon 1/3 cup of rice on to each collard leaf.
2. Layer with vegetables.
3. Roll into wraps.
4. Serve with tahini dressing.
Disclaimer: This post was brought to you in partnership with Bolthouse Farms, though all thoughts and opinions are my own. Thank you for supporting our sponsors!