This is a gut friendly and immune system friendly recipe. In ancient Greece Kale was used to treat intestinal issues and to restore the loss of voice.
This dish is my modern twist on the quintessentially Greek dish; dolmades. Instead of vine leaves I have used another ancient Greek ingredient; Kale.
The ancient Greeks loved to stuff items of food and one of their favourites was to mash foods into a paste and to wrap it in leaves or breads. I believe that kale was one of these ingredients given that it was adored by the ancient Greeks.
I have also used quinoa instead of rice or bulgur as is the tradition. You could use cooked brown white or brown rice instead of quinoa
Kale & Quinoa Dolmades With Yoghurt Dipping Sauce
Makes 10 large dolmades
10 large curly Kale leaves, stems removed and washed well
¼ cup, spring onions (scallions), finely chopped
½ cup uncooked quinoa
½ cup fresh zucchini, grated
½ cup carrot, grated
¼ cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons sunflower seeds
Sea salt and cracked pepper, to taste
¼ cup extra virgin olive oil
1 clove garlic, minced
1 teaspoon, ground cumin
Yoghurt Dipping Sauce
1 cup Greek style yoghurt
1 teaspoon ground cumin
Juice of ½ lemon
1 clove of garlic, minced
Cook the quinoa according to…
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Maria Benardis – Author, Intuitive Health & Wellness Coach & Chef