My children love making – and eating – these quick carrot bundles. They are rich in calcium, potassium and Vitamin A.
4 small carrots
1 large collard green leaf
pinch sea salt
1-2 teaspoons Eden shake (sesame and sea vegetable seasoning)
Wash the carrots and collard green leaf separately. Slice the carrots in half lengthwise,
and then slice each half into three sticks.
Set aside. Put about 2 inches of water in a medium sized stainless steel skillet; add a pinch of salt and bring to a boil. Drop the collard green leaf into the water;
when it turns a brighter shade of green, remove it from the water with a mesh skimmer. Slice the collard leaf into inch-wide strips, lengthwise, parallel to the “spine” of the leaf.
Place about 5 of the carrot sticks in a bundle on top of a collard strip.
Carefully wrap the (delicate) collard strip around the carrots, and tie it.
Sprinkle with the Eden shake.
©Nancy Wolfson-Moche 2013