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| Power Style Wellness Connections |
Wrap It Up
With the return of summer and promise of vine ripened garden treasure starting to
show, we're ready to reap the rewards of harvest. To know what a fresh garden
tomato tastes like is to know the magic of the soil. Nothing tastes like these garden-
grown miracles, and they will make any meal become a vibrantly healthy, colorful
and adventuresome one.
Combine tomatoes and other fresh ingredients for wraps in a multitude of ways.
Be creative. Wraps are light and easy to make for summer picnics. You can use
these same ingredients for great salads as well. How about a turkey wrap made
with the fresh turkey slices, paper thin granny apple slices, baby arugula, and a
ginger spiked mayo or dressing? Serve with raspberry iced tea and a fruit salad,
there is a Power Lunch!
Or how about paper thin slices of succulent roast beef atop a thin smear of
horseradish infused blue cheese dressing, with shredded jicama, roasted onions
and fresh baby greens? Add some grated beets for color - and, batta bing -
another great wrap.
You can stick with purely raw vegetables, which always taste fantastic or mix fresh
ingredients with roasted vegetables or salmon. Use your vivid imagination and
what's available. The less complicated the better. Wraps are best fresh, so make
them only a few hours ahead of serving.
How To Make It
With the return of summer and promise of vine ripened garden treasure starting to
show, we're ready to reap the rewards of harvest. To know what a fresh garden
tomato tastes like is to know the magic of the soil. Nothing tastes like these garden-
grown miracles, and they will make any meal become a vibrantly healthy, colorful
and adventuresome one.
Combine tomatoes and other fresh ingredients for wraps in a multitude of ways.
Be creative. Wraps are light and easy to make for summer picnics. You can use
these same ingredients for great salads as well. How about a turkey wrap made
with the fresh turkey slices, paper thin granny apple slices, baby arugula, and a
ginger spiked mayo or dressing? Serve with raspberry iced tea and a fruit salad,
there is a Power Lunch!
Or how about paper thin slices of succulent roast beef atop a thin smear of
horseradish infused blue cheese dressing, with shredded jicama, roasted onions
and fresh baby greens? Add some grated beets for color - and, batta bing -
another great wrap.
You can stick with purely raw vegetables, which always taste fantastic or mix fresh
ingredients with roasted vegetables or salmon. Use your vivid imagination and
what's available. The less complicated the better. Wraps are best fresh, so make
them only a few hours ahead of serving.
How To Make It
- Lay out your wrap or tortilla, spread whatever condiment or sauce you're
using on the bottom. - Layer ingredients on the quarter of the wrap closest to you.
- Using both hands, gently squeeze the ingredients while you life and roll the
edge away from you. - Continue to press lightly while rolling and squeezing. If need be, use
toothpicks to help keep the wrap closed and cut into halves and quarters. - Cut wraps at a diagonal and it looks much nicer. You can see the layers of
the ingredients this way.