View Full Version : Turn Over A New Leaf!
09-09-2005, 08:25 AM
tell me some great tasting leaves for wraps, rolls, sandwiches and tortilla substitutes... give a taste description if you like - spicey, hot, bitter, mild, sweet, etc.
I've always used dinosaur kale, and romaine.
Time to branch out with the leaves!
09-09-2005, 01:29 PM
I love butter lettuce. It is sweet and yummy. I put banana mush in it, maybe a little almond butter, or anything else that strikes my fancy at the time. :D
09-09-2005, 01:54 PM
We grow our own herbs and such,
Mustard leaves can get huge, about 10" by 15" although they are best (I think) at 6" by 10" they are dark green, with deep red paint on the ends, makes them look like something painted the ends, or dipped them in deep red paint.
They are spicy, much like dijon mustard. YUMMMMYYYYY.
Purple cabbage leaves are super beautiful and kind of have a sweat/hot spicy taste,another yummy.
Cauliflower leaves, are kind of savory, warm tasting and are kind of thick and leathery, very good with Alissa's meatloaf recipe (undehydrated)
We grown our own onions, and just as they flower, the stalks (hollow) are about 1" in diameter and about 4 feet long, you can cut these into 2" lengths and stuff, taste like fresh onion, yummy.
Same with our Elepahant Garlic stems. MMMMMMMMMMMM garlic.
Radicchio leaves are red with thite veins and can grow pretty big, and have a warming look and taste.
Basil leaves are small, ours get to be about 3" by 5" or so, but are super savory, and deliciouse with some of Alissa's lasagna recipe inside, add some fresh chopped onions, and fresh garlic, yummy.
Fresh grape leaves in the spring are super bright/light green and have a kind of bitter/sweet taste, kind of hard to describe, I usually marinate in either salt or lemon juice, and stuff with chopped up cauliflower, or a carrott pate' with lots of cinnamon which adds a truly mediteranean flavor to the pate. YUMMMMM
that is all I can think of right off the top of my head.
Hope you like some of these ideas.
09-09-2005, 03:45 PM
Excellent! I've been wanting to try some different greens as creative bread replacements. Thanks for the nice descriptions too!
There are so many colorful leaves at my grocery, several that I've been meaning to try for a long time now. This gives me some fresh ideas. thank you~
* Don't you just love the fact that RAW has the most varieties of foods possible of any type of lifestyle! One could never even get to them all! Keeps things interesting!
09-09-2005, 03:50 PM
also you can eat squash and pumpkin flowers, (actually you can eat lots of flowers, but these are at least big enough to stuff) and they are quite sweet, and bright yellow.
You just pluck off the flower, take it apart, well you can leave it whole if you want, but they are easier to stuff as petals, and slather something on them, pop them in your mouth and enjoy.
Also, when I am at the market, I just tear off a small piece of leaf that I want to taste, and then I know what it will taste like.
I also ask the produce person to cut open the fruit so I can taste it too.
They don't mind a bit, and will sit there and try it with you.
And then other shoppers will come over etc. it's like a little party. LOL
09-09-2005, 07:44 PM
I use collard greens to wrap up just about everything. I love to put in savory and spicy foods. I even put in sauerkraut one time (with a few other things) and loved the taste! I also like basil leaf, mint leaf, mung bean sprouts, and avocado.
09-09-2005, 11:51 PM
I use collards as well for wraps, but we grow them, and pick when they are quite small and tender. I don't like the ones in the store. Collards are best to me after a frost.
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