A few things about me:
I need space. Time alone, preferably outdoors. It’s the only thing to quiet my thoughts and ground my feet.
I think hummus should be its own food group.
I’ve learned that it is a strange but wonderful feeling transitioning from wanting your parents to be proud of you, to being proud of them.
I have very few great friendships. But they will last a lifetime.
My sister will always be the coolest person I know.
Every new season is my favorite season. I will never be a Margaritaville local. Fall, I love you.
I feel 28 is so young. I still have so much to learn. Bring it on, life.
I cry. Like, a lot. The smallest thing can bring tears to my eyes. A commercial, a vegetable, a chipmunk on the side of the road.
I get the greatest sense of satisfaction cleaning out and organizing a fridge. And I don’t stop at my own.
I can probably thank my Dad for the previous 2.
Being vulnerable is hard. But I believe it is also so courageous. I am continuously inspired by those who dare greatly in their lives. By openly sharing who they are or personal struggles. We are never alone.
I secretly love Matt’s sense of fashion. crocs + socks forever and always.
I believe a good hug and a warm cup of tea can turn your day around.
I have realized that I call ‘home’ a place where I never plan to live again, but it always reminds me of who I am and where I came from. And that whereever I may go, I need to bring a piece of it with me.
COLLARD WRAPS WITH WILD RICE SALAD + ORANGE MISO TAHINI DRESSING
I am always on the lookout for new ways to transport salad; on planes, on hikes, or just for picnics. Collard greens are a salad lover’s dream come true, wrap up all your dressed grains in a big leaf and you’ll never have to eat a soggy salad or sandwich again! Collards in the carry-on, y’all!
A few tips: try to avoid overstuffing, or you could end up being a messy passenger. If I am traveling with these, I like to secure them in plastic wrap or even a mason jar to ensure they don’t fall apart in my bag.
Also, wild rice can be on the pricey side, so feel free to substitute half for brown rice.
Vegan + Gluten Free. Makes 6 large wraps.
1 cup uncooked wild rice
1 1/2 cup grated carrots
1 cup shelled, cooked organic edamame beans
3/4 cup red grapes, halved
1/4 cup toasted sesame seeds
1/4 cup tahini
Juice of 1 orange
A few drops (1/4 – 1/2 teaspoon) cold pressed extra virgin sesame oil
Good pinch sea salt
1 teaspoon yellow or white miso paste
Water to thin, as needed
6 large collard leaves
Sprouts, of choice (alfalfa, radish, broccoli, ect.)
Give the wild rice a good rinse in cold water and then shake to drain. Place rice in a saucepan and add 4 cups of water plus a good pinch of salt. Cover and bring to a boil over high heat. Reduce heat and keep at a steady simmer for 40 minutes. Check the rice, it should be tender and some grains burst open. If it’s not done continue cooking for another 5-10 minutes. Drain, rinse and let cool.
Mix tahini, orange juice, sesame oil, miso and a good pinch of salt in small blender and blend until smooth. Add water until desired consistency. Taste and adjust seasoning if needed.
Mix cooled wild rice, grated carrots, edamame, grapes and toasted seeds in a salad bowl, then pour over half of the dressing and toss to coat. Reserve extra dressing for later.
To prep the collards, place on a cutting board and cut of any white part of the stem that has no leaf attached to it. Then, using a sharp knife shave down the dense stalk until its thin and pliable, ideally the same thickness of the leaf. This is important in order to wrap the leaves without breaking or snapping.
Place a few spoonfuls of the salad into the middle of the wrap, then add on some sprouts and drizzle over a little extra dressing. (Adding a little water to the dressing helps thin in out and ensures every bite has extra tahini orange goodness!). Fold the long edge closest to you over the filling, tuck in under a bit, fold in the two sides and roll tightly. Voila! Repeat steps to make all 6 wraps or save for later.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!