Collard greens are a wonderful alternative to romaine leaves for the purpose of making wraps, but they are thicker and stiffer so you need a tiny bit of steam to make them pliable. To prepare, just wash and use the entire leaf.
- 4 collard green (or cos) leaves
- 2 tbsp raw miso paste
- 1 medium carrot, thinly sliced or shredded
- 1/2 red bell pepper (red capsicum), thinly sliced
- 1 celery stalk, thinly sliced or shredded
- 1/4 cucumber, finely chopped
- 1 avocado, thinly sliced
- 1 large basil leaf, torn into bits (or several small ones)
- Wash the collard green leaves, then steam them ever so slightly by dipping them very briefly in boiling water, approximately thirty seconds. (If you’re using romaine [cos], don’t steam.) This cook time should be just long enough to make them pliable for forming wraps, but not long enough to lose nutrients to the heat.
- Coat each leaf with 1/2 tablespoon miso paste.
- Distribute carrot, red pepper, celery, and cucumber evenly onto each leaf.
- Top each leaf with avocado slices, and sprinkle with torn basil.
- To eat, wrap the sides of each leaf inward to cover the filling, and enjoy!
This month, Daily Greens is excited to be a partner of Austin’s Give 5% to Mother Earth Day, the annual Earth Day initiative where more than 100 local businesses, like us, pledge to donate 5% of our Juice Bar sales to benefit nine nonprofit organizations working to keep Austin clean, green and healthy.
By purchasing a juice at our Austin Juice Bar location (979 Springdale Road Austin, TX 78702) Friday, April 22nd, you will be helping to raise funds for these nine environmental causes! Join us anytime between 8 a.m. and 6 p.m. on Earth Day to contribute to this great campaign.
We look forward to seeing you on Earth Day at our Austin Juice Bar on Springdale Road! Bring your friends and spread the word!
Fresh ginger root is wonderful in vegetable stir-fry dishes, and it adds a touch of spice to any green juice or smoothie. You can find it year-round in the produce section of your local market.
- 1/2 Fuji apple
- 1/2 pear
- 5 kale leaves
- 5 celery stalks, bottoms removed
- 1/4-inch (0.6 cm) piece ginger root
- 1/4 lemon, peeled, remainder reserved for morning lemon water (optional)
- Wash the apple, pear, kale, celery, and ginger.
- Cut and core the apple and pear, and cut into pieces that will fit through your juicer.
- Run all ingredients through your juicer, scrape off foam (if desired), and enjoy!
Guacamole is a wonderful raw, vegan dip. Looking to make tacos healthier at home? Replace the meat and fish with this fabulous guacamole! Enjoy the left over guacamole with some delicious veggies!
- 2 avocados, cubed
- 2 roma tomatoes, chopped
- 1/4 red onion, finely chopped
- 1 to 2 garlic cloves, minced
- 1/2 jalapeno, seeded and minced
- 1/2 bunch of cilantro (coriander), leaves only, chopped
- Juice of 1/2 lime
- Sea salt and pepper, to taste
- Dash of cayenne pepper (optional)
Veggies for dipping
- 1/2 cup (60g) carrot sticks
- 1/2 cup (50g) celery sticks
- 1/2 cup (45g) sliced red bell pepper (red capsicum)
- Combine avocado, tomatoes, onion, garlic, and jalapeno in a small bowl. Stir with a fork until the avocado is chunky.
- Add cilantro and lime juice, then season with salt and pepper to taste.
- If you like spice, add a dash of cayenne and mix well into the guacamole.
- Dip the carrots, celery, and red peppers in the guacamole, and enjoy!
Most grocery stores now carry premade fresh guacamole that will save you the time of making it on your own. Be sure that it is freshly made and not something in a vacuum-sealed package, which will not be fresh or necessarily raw.
Radishes are one of the first spring veggies to make an appearance at the farmers market. Take advantage of this early-spring crop by sampling the different varieties available, including the gorgeous watermelon varietal. Enjoy theses herby finger-food appetizers!
- 5 to 6 radishes (all types), sliced paper-thin
- Extra-virgin olive oil, for drizzling
- Handful of parsley leaves (from 5 to 6 stems), chopped
- Handful of basil (6 to 7 leaves), chopped
- Sea salt, to taste
- Arrange radish slices on a plate and drizzle with olive oil.
- Sprinkle with chopped parsley and basil, then season with salt to taste.