I don’t know what exactly makes a person “healthy”. But I do know that to me, being healthy means making healthy choices and decisions 90% or more of the time. Sometimes, it’s as simple as passing up that piece of birthday cake, but to be honest, most of the time it takes a bit more time and effort.
The other day, I got home late and was just about ready to eat my arm off. Opening the fridge, I first thought the leftover hamburgers with their ready-to go toppings were calling my name. Then, I stepped back and realized that it wasn’t exactly the hamburgers that tempted me, but rather the prospect of simply microwaving quickly and eating. To be honest, I’m not even a huge fan of red meat and never feel good after a burger. So I took the opportunity to make a healthy choice and to learn from it. I walked out to my garden and picked a kale leaf and some cilantro. I got out a few pots and steamed my kale leaf. Then I processed pinto and black beans with garlic, oil, cumin, and Bragg’s. I made a guacamole using half a fresh avocado, lemon juice, and salt. Finally, I put all my “re-fried” beans, guacamole, and some crumble taco tempeh in my kale leaf and rolled them up like a mini-burrito. In the end, I had more than just a plant-based and nourishing plate. I had made a healthy decision by putting in an extra ten minutes to care for my body.
Mexican Kale “Burritos”
“Tortilla”- 1 big kale leaf
“Re-fried Beans”- 1/2 cup pinto or black beans, 1 clove garlic, 1 tsp. cumin, and 1/4 tsp. Bragg’s, 1 tsp. oil
Guacamole- 1/2 Avocado, juice or 1/2 small lime or lemon, pinch of salt
Tempeh taco filling- tempeh, 1/2 tsp. Bragg’s, 1 tsp. cumin
Salsa (optional)- 1 diced tomato, 1 sprig cilantro (or a shake of dried cilantro)
Steam kale leaves. Combine all bean ingredients in a food processor and process until just smooth. Mash avocado ingredients together, and mix the tomato with the cilantro if making salsa. Heat a pan on medium-high heat with a bit of olive oil, then toss in the tempeh and stir for about 2 minutes until just browned. Heat the re-fried beans in a pan until just heated through. Layer kale leaves with beans, guacamole, tempeh, and salsa, then wrap.
You know you want to make this:)