12 intact leaves from a head of cabbage ( you can use any leafy greens)
1 tablespoon olive oil or coconut oil
4 cloves garlic, minced
2 teaspoons grated or minced ginger root
1 yellow onion, diced
1 bunch asparagus, cut into bite-sized segments
1 pound ground turkey (use whatever you have on hand)
¼ teaspoon ground turmeric
Juice of 1 lime
Juice of 2 orange wedges
2 tablespoons fresh basil, chopped
2 tablespoons chopped scallions, chopped
Black pepper (activates the anti-inflammatory properties of turmeric)
Red pepper flakes (to taste, don’t hold back here!)
Heat the coconut oil in a large skillet over medium heat, sauté the onions for a few minutes then add the ginger and garlic. In a separate pot, put water on to boil.
After a few minutes, add the asparagus. Sauté until bright green, then add the turkey, turmeric, pepper, red pepper flakes, lime and orange juice. Using the back of a spatula, break up the turkey. When almost cooked through, add the basil and chopped scallions. Remove from heat when the turkey is cooked through.
As the water begins to boil, add a few cabbage leaves using tongs. After 30 seconds, remove from the water and dry. Arrange on a serving plate and fill with the turkey mixture. Roll tightly and enjoy!
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