This spicy, sweet and tangy meal is fun food to eat with hands and fingers. We know that eating with our hands creates a very healthy eating experience. The digestive juices and actions are stimulated by using all senses to enjoy the food: sight, sound, taste and TOUCH! So, go ahead and tear off a pice of cabbage or lettuce leaf, fill it with meat filling and sauce, wrap and enjoy!
Asian Inspired Paleo Wraps
Free of Dairy, Gluten, Nuts, Corn, Eggs (check labels)
Cook time: approximately 60 minutes to prep. and cook
*Use all organic and/or farm-raised ingredients.
1 large head napa cabbage, head of cabbage or head of lettuce (I used purple cabbage from our CSA)
1 tsp. salt
1 lb. raw ground meat (I use bison) but you can substitute poultry or pork
3 cloves garlic, finely minced
Freshly ground black pepper
3 small or 2 medium zucchini or summer squash, quartered and diced
3 scallions, chopped OR 1 small onion, chopped (I’ve also used green tops from CSA torpedo onions)
One 1-inch piece fresh ginger, peeled and finely minced
up to 2 cups misc. veggies (cabbage, peas, thinly julienned carrots, mushrooms- add earlier or later depending on density of veggie)
1 cup fresh cilantro, chopped
SAUCE: (check labels for allergens)
3 Tbsp. Gluten Free Tamari (soy-sauce)
2 Tbsp. rice vinegar (or apple cider vinegar)
1 Tbsp fish sauce (replace with soy sauce if desired)
⅓ cup low-sodium chicken or veggie broth
1 Tbsp. toasted sesame oil (non-toasted will work too)
1/2 tsp. raw sugar
1/2 – 1 tsp. sriracha or other hot chili sauce, to taste (gluten free)
Wash and cut veggies
Remove large leaves from cabbage and wash. The small leaves which are too small for wrapping can be saved and added as extra “misc. veggies”.
Boil cabbage leaves for several minutes, until still firm but not mushy. This releases the anti-nutrient effects of naturally present goitrogens which are known to have negative affects on the thyroid. Set aside.
Omit step 1 & 2 if using head lettuce. Simply wash lettuce and dry.
Mix sauce ingredients and set aside.
In a large heavy-bottom pan brown meat. When almost brown add garlic and salt and pepper to taste (Take into consideration the saltiness of soy and fish sauce to be added.)
When meat is browned and garlic soft, add zucchini squash, onions and ginger. Sauté for about 4 minutes.
Add extra veggies when appropriate depending on whether veggies are more or less dense or flavorful than zucchini or onions.
Add sauce and turn up heat to medium-high, cover for 2-3 minutes and allow veggies and meat to absorb the flavors of the sauce. Uncover and reduce sauce further. Turn off heat while veggies still have some texture.
Add cilantro once meat has cooled a bit to keep fresh flavor.
Place cabbage leaf or lettuce leaf on plate. Fill with meat mixture. Top with Sriracha if desired. Wrap, eat, enjoy!
Body-type and Wellness Insights
This is great for all body-types.
Earth-types benefit from the warming and stimulating herbs and spices- especially the ginger and peppers. Also, being both low in carbs and satisfying hunger makes it a win-win for Earth-types.
Fire-types enjoy meat so this meat and veggies combo is a good way to work in those green things into the diet as well. The heat in this dish can be either aggravating or helpful to a Fire-type, they will have to tune-in for themselves for the spice level.
The Fire and Air-types would do well to finish this meal with a coconut milk dessert. For the Fire-type this will provide some natural cooling. And for both types the naturally fatty coconut milk provides sustained energy for these types who tend to burn off energy quickly; since the wraps do not have much fat in them, unless you use fatty poultry or pork as the meat.
Air and Water-types, like the Earth-type benefit from the digestion-aiding herbs and spices.