LEAFY GREEN VEGETABLE ROLLS 

Serves 2

Inspired by my love for Japanese nori rolls, this vegetable roll tastes so yummy that even children will eat it. You will need a sushi bamboo mat for this recipe.

Ingredients: 1 bunch collard, whole leaves

1 bunch Napa cabbage (Chinese cabbage), whole leaves

1 bag of sprouts, raw or slightly steamed

¼ teaspoon of umeboshi plum paste

Sesame seeds, toasted as garnish

Preparation: •Boil whole leaves of vegetables in water for a few minutes.

•Cool them and place 3 leaves of collard on a sushi bamboo mat.

•Place 3 Chinese cabbage leaves on top of the collard leaves.

•Then spread the umeboshi paste evenly in a line, and add a few sprouts.

•Roll the vegetables into a cylinder and press out the liquid.

•Cut the roll into even pieces.

•Arrange them on a serving platter, add a few sprinkles of sesame seeds, and serve.

 Variation: •You can roll basically anything within these vegetables.

•Try carrots, scallions, pan-fried tofu, or even cooked beans or grains.

•Enjoy and be creative. Not that you need more heat in your food while going through menopause, but a horseradish dip will clean your head. (See book on Menopause)

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