So here is MacGyver’s Guest Post, Sweet and Spicy Swiss Chard Wraps:

This recipe is broken up into three segments, the filling, the sauce, and the wraps:

Sauce

You can cheat and just buy the Asian style sweet chili sauce that comes in a jar.  Most grocery stores carry it, and you can get higher quality versions in Asian food stores, or you can make an authentic version of it yourself ensuring you know exactly what is in it.

It’s pretty easy and the ingredients aren’t hard to find or exotic by any means.  First off, I don’t normally use any real premeasured amounts in my cooking.  So all measurements below are estimates and should be adjusted to suit your tastes.

Sauce Ingredients:

• 1 Cup Vinegar – Apple Cider Vinegar or Rice Vinegar work best, avoid distilled or balsamic
• 1 Cup Sugar (aim for ethically sourced brands)
• 1 tsp chili powder
• ½ tsp red chili flakes
• 2 Tbsp ketchup or 1 tsp tomato paste (DO NOT use ketchup with high fructose corn syrup)
• 1 Tbsp garlic (minced preferred, but can use powdered as well)
• 2 Tbsp ginger root (minced preferred, but can used powdered as well)
• Thickening agent (a roux made from arrowroot powder or cornstarch mixed with water, or use agar agar)
  • If you use agar agar, just add with rest of ingredients and simmer for 4 minutes as directed below.
  • If you use roux, stir in slowly to thicken to desired consistency.  Don’t use too much or it will change the taste profile of the sauce.

Sauce Directions:

Vinegar to Sugar is a ratio of 1 to 1.  So 1 cup Vinegar to 1 cup sugar.  You can make however much you need or make a large amount and save for later.

1 Mix in sauce pan and bring to a rolling boil.

1. Turn heat down and stir in chilli powder, red chili flakes, garlic, ginger root, and thickening agent.
2. Simmer for 4 minutes.
3. 4.  If you used agar agar to thicken, place the sauce in the refrigerator or freezer to cool until it starts to thicken around edges.  Stir again before adding to roll-ups.

Filling:

You can put whatever you want in them.  We’ve used them as substitutes for tortillas, for a Mexican twist to a burrito (though without the Asian sauce).  I use them often to wrap up leftovers – rice and beans, quinoa, veggies, or some combination.

For the recipe pictured here, something more fresh and spring-roll-like, use crispy salad fixings like cucumbers, romaine, radish, carrot sticks, celery, shredded broccoli, bell peppers, pea pods, green beans, green onions, etc. sliced into thin sticks 2 – 3 inches long.  Avocado as a great addition, and so are certain fruits like slices of apple or mango.  Unless you’re ready for a messy meal, avoid juicy fillings like tomatoes.

It is also nice to add some sushi rice or other sticky rice to these rolls.

For the wraps pictured here, we also sliced and baked extra firm tofu in strips the size of fat French fries:

–          Drain and gently press the moisture from one package of extra firm tofu.

–          Slice into extra large “fries.”

–            Carefully roll them through any powdered seasonings you like (such as kelp flakes, sesame seeds, ginger, garlic, ect).  I used TVP crumbles (TVP = textured vegetable protein, makes for a very crispy coating) seasoned with a little garlic.

–          Bake at about 350 for 10 minutes or until light brown or to desired crispness.

–          You can also marinate your tofu by placing it in a sealed container with the marinate of your choice overnight (after draining and pressing).  Some tamari or soy sauce, vinegar, ginger, and garlic, maybe with a touch of orange juice, might make a good marinate.  Teriyaki is another option for this.

Wraps:

There are several kinds of large leaved greens that will work as wraps:  Swiss chard, Cabbage, Collard Greens, or Kale for starters.  You can use any, as long as the leaf is larger than your hand (palm to fingertips).  You may even want to use a couple different types at a time, layering them before rolling them.

You can usually find larger leafed varieties at farmers markets, so best try there first.

I prefer using Swiss Chard for these.  It is less bitter than some of the others and the color adds a bit of flare to the wrap.  You can also cut the stalks you chopped off into sticks to add to your fillings, which we did here.  Otherwise it makes a great addition to the pile of scraps in our freezer for our homemade vegetable stock.

Preparing the Leaves:

1.  Start by chopping the bottom of the stalk from the base of the leaf.  Make sure you clean them well.  Many times dirt can get trapped in the crevices of the leaves and you don’t want to spend all this time preparing them just to bite into a gritty leaf.  It would be like sharing a bag of chips at the beach with your 3 year old.
2. Steam them for 5 to 10 minutes depending on the size of the stalks.  Make sure not to over steam them or the leaves themselves will fall apart as you try to roll them. .  Steam those with larger stalks longer or put them at the bottom of the pile in the steamer.

–          Don’t have a steamer?  Pile them on a large plate, splatter water in between each leaf, and microwave them for 3-5 minutes, longer if needed.

1. This step is the most important:  You will need to rip the backbone out of the leaf.  This can be tricky without tearing the leaf, but the tips below should help you do it like a pro after a couple tries

• Make a slit in the base of the stalk (as pictured).  If the stalk is somewhat rounded, don’t cut flat across the stalk, make more than one slit as needed.
  
• Before pulling and ripping the stalk from the leaf, put your hand down around the stalk (as pictured) making sure you put enough pressure down where the stalk branches out like veins into the leaf.
  
• You don’t need to remove the entire stalk.  Just the part which gives it most of its strength.  You also don’t need to pull it off all the way to the tip of the leaf (and trying to do so will tear the leaf)
  
• Hold up the leaf by the stalk (after steaming it) and you will notice right away at what point the stalk no longer supports the leaf or you may be able to simply look at it and tell where it isn’t worth pulling it off.  When the stalk is about the same size as those branching off into the leaf, you can stop there.

  2.  Dry each side of the leaf off before adding fillings.

The secret art of filling and rolling your wrap:

1.  Place fillings in wrap.
2. Pour 2 tbsp (or desired amount) of sauce over fillings.
3. Wrap

There is a big trick to this (another one)….add fillings moderately.  Add too much and you won’t be able to close it.  If you have ever eaten at Chipotle or Moe’s you’ve seen them wrap the ginormous burritos.  The secret is in the method.  When starting to wrap it, the fillings shouldn’t be in the center of the wrap.  They should be towards the butt of the leaf where you chopped off the stalk.  This is where you will start to roll it.  Also make sure the leaf is face down, stalk up.  So you’ll be putting fillings on the side you cut and ripped the stalk from.

Fold the sides over your fillings.  Wrap over the end, slightly squeezing and folding the leaf under the fillings, then wrap the sides up and roll it.  Don’t just roll it down to the end.  Roll it by pulling the remaining leaf under and keeping the roll tight.  When it starts to cool, this will ensure the wrap sticks together and doesn’t unfurl.

Finally, arrange it all artfully on a plate and soak up the adoration and praise from your happy, healthy family.

Bonus Tip for Packing Lunches:

Want to send you kids with a salad, but don’t have a salad bowl or are afraid the dressing will drip out of the container?  Wrap it up in a large romaine leaf by put several small horizontal slits down the spine of the leaf so you can roll it.  Wrap it properly and everything should be contained in the wrap.  No forks necessary.

The post Sweet and Spicy Swiss Chard Wraps appeared first on Urban Earthworm.

     

       Today is a very special treat: a guest post by the amazing Hilda Forss.  Hilda Forss is a freelance graphic designer currently based in Sweden. In her spare time, she runs the website Hildablue.com, a blog on natural homemade skin and hair care products with simple tips on how to lead a more eco-conscious beauty life.  Her blog is amazing.  If there is ANY beauty or self-care product you want to know how to make naturally, odds are Hilda Blue has it.  It is from her site that I got most of the information to start using Henna on my hair.  Not all of these recipes are strictly vegan, as one uses beeswax, but they are all strictly awesome.

      Thank you again, Hilda, for this amazing post!:

A few years ago, when I first started making my own homemade skin care products and cutting chemicals from my beauty routine, the first product I made was a homemade lip balm. And to this day, lip balms are among my absolute favorite beauty products to make at home. In this post, I will share a few of my own favorite recipe blends for making your own personal lip balms for soft and shiny lips.

So why should I make my own lip balms, you might ask, when I can buy them super cheap from the closest grocery store? Well, if you ask me, there are several benefits of making them yourself. First and foremost, you’re in complete charge of what the product contains. More often than not, the lip balms on the market contain ingredients that you really shouldn’t want on your lips. The main thing to look out for is mineral oils, which can be listed in the ingredient description as a variety of things (petrolatum, vaselin, petroleum jelly, anything with “paraffin” in it etc.). When applying a lip balm with mineral oil, the lips are coated with an oily surface, that strips your lips from their natural oils. The result is lips that seem soft at first, but the quickly go dry again, making you put on more lip balms, which soon again will make your lips dry, leading to a vicious circle where you need to add more and more lip balm. Sound familiar? This is a pretty darn good deal for the companies who make the lip balm, less so for you…

Another reason for making your own lip balms is that they are very customizable. You can make personalized gifts for your friends just by adding a few drops of their favorite scent, you can use a specific vegetable oil that is especially well suited for your skin, or pick ingredients based on what you happen to have in your cupboards. 

Add to this the face that homemade lip balms are cheap, easy to make and so much fun!

The key ingredients in a homemade lip balm is a vegetable oil and something to make the oil solid. Commonly, beeswax is used. The vegetable oil can be any vegetable oil you have at hand. Some of my favorite oils to use are: olive, almond, jojoba, avocado or grapeseed oil.

Beeswax can be found online, or, preferably, by contacting a local beekeeper. Look for beekepers in farmers markets or try looking them up online and contact them directly. if you go through a personal beekeper, the beeswax will probably be cheaper than online – some even hand it out for free! At the same time you support a local entrepreneur, and you can be sure where your wax comes from. If you are vegan, or don’t want to use beeswax for other reasons, you can substitute the beeswax with a vegetable wax, such as carnauba, candelilla, jojoba or soy wax. You can also use cocoa butter or shea butter, which will make the lip balm a bit softer than with beeswax. 

With these just an oil and a wax you’ve got everything you need for making a super easy lip balm. Melt 1 teaspoon of beeswax in a double boiler, add 2 teaspoons of vegetable oil, pour into a glass or metal jar and you’re done! It’s not harder than that. 

These are three recipes to get you stated. The essential oils mentioned are suggestions, and you are more than welcome to change them to anything you like or have at hand (or leave them out). Happy experimenting!

Ginger lime

2 tsp grated beeswax or vegetable wax

2 tsp shea butter

2 tsp olive oil, jojoba oil or almond oil

3 drops ginger essential oil

7 drops lime essential oil

If your wax comes in a block, grate it coarsely to make the measuring easier. In a double boiler on low heat, melt the beeswax together with the she butter and olive oil, stir with a wooden spoon and leave it to cool. Before the mixture has solidified, try dipping your finger into the mixture, when it’s lukewarm it’s ok to add the essential oils. Stir well and pour the mixture into a small, clean container. 

Chocolate kiss

1 tbsp cocoa butter

1 tsp cocoa powder

1 tsp coconut oil

1/2 tsp beeswax (optional)

3 drops peppermint or orange essential oil (optional)

Grate the beeswax, and combine with cocoa butter, cocoa powder, coconut oil and vegetable oil. Melt in a double boiler on low heat. Stir well for a few minutes, then turn down the heat and allow to cool, then add the essential oils (if you want to add any). Stir well and pour into a container. Let the beeswax cool in the fridge for about an hour. 

In this recipe, the beeswax is optional. Without the beeswax, the lip balm will be a lot softer, but still solid. 

Blood mandarin

This recipe uses an old lipstick to add a very light tint to it. You can try using beetroot powder or iron oxides instead, if you want to make sure it’s completely natural.

1 tbsp beeswax or vegetable wax

4 tbsp avocado oil or olive oil

1 tsp lipstick

1/4 tsp (or about 2 capsules) vitamin E oil

5 drops mandarin (or other citrusy) essential oil

Grate the beeswax, melt the beeswax together with the vegetable oil in a double boiler on low heat. Stir well. Turn off the heat, add lipstick, keep stirring. When the lipstick has completely melted into the mixture, allow to cool. When the mixture is lukewarm, add the essential oil and vitamin E. Pour into glass or metal container.

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