For our “Kitchen Pharmacy” weekend at the Natural Kitchen Cooking School, we received The Balanced Plate by Renée Loux. This was a pleasant surprise as it is not a book I already owned, nor was I familiar with the author. The book focused on whole foods, macrobiotic living, and healthy living tips.
I chose to make the summer collard wraps from the cookbook based on the pantry items I had on hand. I omitted the dipping sauce that accompanied it as I was missing many of the key ingredients. I used Chipotle Vegenaise as a garnish and option for the dipping sauce (although it didn’t necessarily need one).
The wraps were filled with zucchini, mushrooms, onions and various spices and flavorings. They were good and seemed very healthy and filling. However, I think there were too many dried herbs in the recipe. Had I had the fresh varieties of oregano, thyme, and basil, I believe the dish would have come out more appealing to my palate. The color and simplicity of the dish though made me ready for summer!