I take it personally when the media suggests that LCHF or any other grain free and sugar free lifestyle involves eating massive amounts of meat, bacon and sausages. That’s what’s being said in most Danish media. And I just feel so misunderstood because nothing could be further from my diet. I have so many readers of my Danish blog who get back to me sharing how they eat tons of veggies now compared to before and I find it so unfair that the media only chooses to focus on the bacon part.
Yesterday, I received a comment on the Facebook page from a woman who successfully lost 48 kilos with LCHF and maintained the weight loss. Keeping the weight off after the weight loss is the true challenge but she loved her new diet so much and had no plans to ever return to her grain based diet. She did what all health experts recommends: She turned her diet change into a lifestyle change and that’s exactly what’s needed if you want permanent results. I think this lady deserves a standing applause. Instead her new diet is being ridiculed as something only crazy people would go for!
Okay, did you see how I just got carried away there? It is because I take it personally. And I realize that in order to exist and maintain sanity in this world, one needs to learn how to NOT take things personally. Especially if one communicates on the internet! And I do shake many things off my shoulders. But apparently not this one!
Well, let’s move on to the recipe. Using cabbage leaves for wraps is like the oldest trick in the book. But it just works really well! And it’s so nice to eat something this pretty and fresh when it’s grey and rainy outside.
SERVES 1 PERSON
- 2 leaves from a pointed cabbage
- 2 carrots (I had a purple carrot among mine!)
- 1 large leaf of kale
- 1-2 tablespoons of humus
- 50g og salmon, either cooked or hot smoked
- 1 tablespoon of sunshine sauce (or any other dipping sauce)
- fresh herbs (I used oregano)
2. Peel carrots and shred them finely. I used my julienne.
3. Cut off the stem from the kale leaf and chop the leaves finely.
4. Place the two pointed cabbage leaves ( the wraps) flat on a cutting board with the outside down.
5. VEGETARIAN: Spread one layer of humus and place carrots, kale and herbs on top. Roll the wrap firmly. Fasten with tooth picks if necessary.
6. FLEXITARIAN SALMON ROLLS: Spread the sunshine sauce and place salmon, carrots, kale and fresh herbs on top. Roll the wrap firmly. Fasten with a tooth pick if necessary.
7. Cut both rolls into halves so you have four rolls in total. Serve with extra humus or sunshine sauce.