We used to think we were pros in the post-holiday feast department. From soul-warming soups to cranberry-spice smoothies, our leftover game seemed pretty strong season to season. That is until we met Jeanne Cheng, the holistic mastermind behind the brand new Kye's in Santa Monica. Kye's opened with the goal of serving just about everyone: there are vegan, paleo, gluten-free and 'all-American' options on the menu - truly something for everyone. If you're a health nut with non-health nut friends - or a vegan married to a paleo, an all-American with a gluten-free child - you know how important this is. Kye's menu is super-flexible, but most importantly to us, centers around their signature collard green or nori sheet wraps. Genius! Kye's wraps everything from veggies to grass-red burgers, macrobiotic combos to breakfast ingredients, in their healthful leafy green wraps and we're in love. Match that with black bean brownies, healing herbal teas, and raw shakes to die for and you've basically got our ideal lunch spot. For the post-Christmas crowd, Kye's has collard wraps made entirely of holiday leftovers. Made with turkey, cranberries, cornbread, kabocha squash, and a host of other seasonal treats wrapped up tight in a collard leaf, this "Kye-rito" is pretty much the quintessential "day-after" lunch - fitting in all the holiday feast essentials while still sticking to a healthy, clean diet. And let's get real - this collard wrap is so delicious and crazy-simple to make, we'll be whipping it up whether we've got a fridge filled with food scraps or not. Here's how to create this new version of the burrito that's blowing our minds...
from The Chalkboard http://thechalkboardmag.com/collard-wraps-the-new-lunch-trend-weve-loving
via IFTTT
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