Are you ready for Veggie Wrapping?

It’s that time in the month when I talk about what I’ve put on my healthista.com page and this month’s it’s chocful of new trends. You’ll find info on an amazing new exercise class that’s like working out in an Imax, get a heads up on M&S’s new 77 calorie snack. You’ll learn what what Pulsing is, about the new virtual running club for plus size women and there’s handbags. Handbags you can keep trainers in.

However despite the handbags, that’s not actually the trend I’m loving most this month – that goes to the idea of Veggie Wrapping. See last year was huge for veggie swapping – courgetti took over from spaghetti, we had broccoli rice and cauliflower pizza crusts – and this year I’m predicting the rise of more and more people using veggies instead of bread.

The reason I say this is a new LA restaurant opening called Kye’s who wrap their burritos in lettuce and nori seaweed rather than tortilla wraps (that’s them above) – and if something starts there then it’s going to come here.There’s heaps of ways veggies can replace bread…

Grilled slices of aubergine make a brilliant replacement for toast topped with things like egg mayonnaise or tuna.

Grilled flat mushrooms work like buns around burgers or sandwich fillings.

Celery sticks fill brilliantly with things like cream cheese, peanut butter and egg mayonnaise.

And of course you can try serving all sorts of things in leaves of lettuce and cabbage or sheets of seaweed.

I’m becoming a huge wrapping convert, here’s a recipe for Pulled Pork in Lettuce Wraps from The High Fat Diet: How to lose 10 lb in 14 days. We had it for dinner the other night and it was great. Oh before you head off to the kitchen, if you want to check out what else is on healthista.com – here’s where you need to click

 

Pulled Pork from The High Fat Diet by Zana Morris and Helen Foster

Pulled Pork from The High Fat Diet by Zana Morris and Helen Foster

 

Pulled pork parcels

Serves 3-4

600 g (24 oz) boneless pork shoulder

2 tablespoons butter

4 cloves garlic

1 tablespoon Cajun seasoning

2 lettuce leaves per person

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  • Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  • Crush the garlic and place it in a bowl. Melt the butter in a small pan and then add to the garlic. Mix well and add the Cajun seasoning.
  • Place the pork in a large baking tray and rub with the butter mixture. Cover with foil, place in the middle of the oven for 2 hours and 30 minutes.
  • Open the foil and check whether it’s ‘pullable’ – you should be able to flake a little off the edge with a fork prong and a sharp knife should easily go through the middle. If it’s not quite ‘flakeable’, remove the foil and cook for a further 30–40 minutes checking it once or twice. I know that’s vague but it’s not an exact science – everyone’s oven seems to cook it at a slightly different rate.
  • It’s now time to ‘pull’ the pork – simply use two forks and shred it so it creates thin strips. If any bits don’t pull, don’t worry, just chop them up and add them to the pile.

Divide into three or four portions and place half of each portion inside a lettuce leaf. If there are less than four of you, you can freeze the leftover pork.

 

NB: I am an Amazon Associate so if you do click the link above to buy The High Fat Diet I do make a small commission if you make a purchase.

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