Yesterday was filled with clumsy incidents, at least two, that left me in sobbing moments. I can tell you right now that this is not typical behavior for me.
The first incident, I was cleaning up the kitchen (ironically) and had just made my hot apple cider vinegar honey drink and set it on the counter, when I reached up to put a dish away and when I brought my hand down it landed in the drink – which was HOT. This surprised me, so I flung my hand which then knocked the cup over throwing hot potent smelling apple cider liquid ALL over the counter, the floor and my jeans. At this point, I’ve already made some sort of noise and then followed it up with “I’m okay”, as I start sobbing. I have no idea, it just came out. While the tears are coming I’m thinking, you can make a new drink, the cute fiesta ware mug didn’t break, just going over everything and wondering why I’m reacting this way. I just felt so bad about it and even worse when I realized I had to wash the floor to really get the vinegar smell to go away. Oh well, the kitchen floor is really clean now.
The second clum attack was later in the day. I had just loaded the mango noodle mix in a container with securely fastened lid and was about ready to shake it. On the second shake all my lovingly prepared ingredients came flying out of the container and onto the counter and into the sink. Sad.
Most of it was saved – thank goodness. Needless to say I’m ready for a new day! How’s Tuesday looking? Good, it’s looking good. Let’s get onto the mango noodles…. 🙂
Mango noodles? Yes! It is that exciting and so is the rest of the wrap.
Mango Noodle Collard Wrap
- 2 large collard leaves, de-stemmed
- baby spinach
- 2 cups mango noodles
- 1/2 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 english cucumber, julienned
- 2 carrots, julienned
- 1 garlic clove, minced
- Juice from 1/2 lemon - about 2 tablespoons
- 1 teaspoon Bragg apple cider vinegar
- dash of sea salt
- 2 teaspoons toasted sesame oil
- 2 teaspoons Bragg liquid aminos (tamari, soy sauce, or coconut aminos)
- cayenne pepper to taste
- Combine mango noodles, red onion, cilantro, cucumber, carrots, garlic, lemon juice, apple cider vinegar, sea salt, toasted sesame oil, liquid aminos, and cayenne and toss until well mixed.
- Place desired amount of spinach in collard leaf and about 1/2 the mango noodle mixture. Roll it, wrap it into a pocket or even a burrito.
I used my Thai Kom Kom Miracle knife to make the cucumber and carrot noodles. I love this tool, it makes noodles, garnishes and even cores apples (the coring bit could be better).
When I was done with the noodle making, I ate the carrot bits and sliced up the cucumber and ended up dipping it in salsa. This was very good, I highly recommend. I loved how cute the cucumber shapes turned out.
This wrap was extremely tasty and exciting for me because it was a new way to use mango. Are you eating collard wraps with me this week? I already have an idea for Wednesday’s wrap. One word: pesto. Yum!
How old were you the first time you tried mango? Just 2 years ago for me, so I was 27! I think that is sad and crazy – so many years of missing out on such a delicious fruit.