While some people are prepping mentally for all the Super Bowl Sunday excitement we here at Refresh are preparing our belly’s for the feast of a lifetime. Now please don’t judge me, but even though I know nothing about football I love football Sunday! Why you ask?

Because of the food silly!!!

I always partake in the festivities because I love how the sport (and the snack table) brings everyone together.

There are long tables full of dips, and drinks, and crunchy salty snacks. There are men being manly, throwing their arms in the air and making loud gestures at the t.v. (as if the officials can hear what they are saying). There are women grouped in the corners of the rooms gossiping about the hunks on screen and their bulging biceps, and kids running between our legs with their Nerf footballs trying emulate their icons on screen.

This day is as big as Christmas for the sports fan!

The downfall tends to be that we all drink too many wobbly pops and eat too many chicken wings. This leaves us with a food baby and an aweful grease hangover the next day (or the next couple of days for those of us that lack will power and can’t resist the blue cheese dip).

On Sunday, instead of betting on the game, I’m putting my money where my mouth is and “self-serving” up:

Collard Green Taco’s with Beluga Lentils and Baked Chili Yams!

It’s gonna be wrap city up in here!

Ingredients:

  • 10-12 collard green leaves, washed & de-stemmed (as shown in picture)
  • 2 red peppers, sliced thin lengthwise
  • 2 avocados, sliced this lengthwise
  • 1 bushel of cilantro, stems removed
  • 1/2 purple cabbage, sliced thin
  • 2 limes, sliced into wedges
  • 2 medium yams, sliced into wedges
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp cayenne
  • 1/4 cup sesame seeds
  • 1 cup beluga lentils (soaked overnight, or for at least 1 hr)
  • sea salt

Chili dip:

  • 1 cup coconut cream (my fave is Thai Kitchen brand coconut and skim off the cream instead of shaking the can to mix)
  • 1 tbsp maple syrup
  • 1 tbsp chili powder
  • 1 tbsp chili flakes
  • 1 tsp garlic powder
  • (option to add a few drops lemongrass extract)

Method:

Rinse beluga lentils, add to pot, and simmer for 30-35 minutes in 2 cups water with a pinch of sea salt. Melt 1.5 tbsp coconut oil and add maple syrup, chili powder, cumin, and cayenne. Mix it up. Drizzle over yams and place flat on a baking sheet. Roast at 425 degrees for 20-25 minutes or until soft.

In a separate bowl, mix together all ingredients for the chili dip. Place in a small serving dish with a spoon and set aside. Arrange all sliced vegetables (cabbage, avocado, red pepper, cilantro, collard green wraps, lime wedges, sesame seeds) onto a serving tray. Throw the cooked beluga lentils in a bowl and drizzle with remaining 1/2 tbsp coconut oil and a pinch of sea salt. Remove yams from oven, they should be soft and slightly candied on the edges. Place on a serving dish and arrange on the table with all other fixings. Let guests make their own tacos but be sure to provide lots of napkins. Things could get messy 🙂

Katie Israelson
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