I am a big fan of multi-purpose recipes. With a busy schedule and more than one person to feed, I love to be able to use a recipe for multiple meals and occasions. Especially when it involves greens! In the summer I grow kale and collards in our urban garden and by the end of the season I'm searching for new ways to enjoy every last leaf. With the cold and snow of winter I can't get enough green in every meal — it is the best natural cold-fighter and makes me (and my body) feel light and happy even when I'm bundled up waiting for spring to arrive again. <br /> <br />There are four great things about this recipe — <br />1) It can serve as three different meals or snacks when used as its separate parts. <br />2) It can be done in stages (make the sesame, kale, nori crunch one day use the napa cabbage or collards sitting in your fridge to make wraps the next day) so you don't have to commit to tons of time in the kitchen if you're an on the go type of person. <br />3) It's simple to make and can be adapted for each season, to suit your tastes or using whatever you have in the fridge. <br />4) It's packed with minerals, calcium, folic acid and protein. And it's gluten free, wheat free and sugar free so people on the healthy bandwagon or those with allergies will gobble it up. Plus it's absolutely delicious and will surely impress any guests or kids in the 'how can something this fresh and healthy be so pretty and delicious' kind of way! <br /> <br />The baked sesame, kale and nori is an awesome snack for kids, condiment or a trail-mix alternative for athletes. The sautéed greens and quinoa is a perfect lunch (also excellent with sesame crunch topping) or as a side dish for dinner along with a piece of fish. And of course the end product of the green power wraps are the best snack, lunch, appetizer or even fun kitchen activity for children. Plus, there's nothing like making sure there are nutrient rich dark leafy greens packed in every course of every meal, right? Right. <br />

Share: