By John See 

For this recipe, choose bright-coloured vegetables as they contain health-giving phytochemicals that reduce the risk of cancer and have anti-imflammatory benefits. Also, cooking tomatoes actually releases their nutrients so choose canned ones over raw tomatoes.

Serves 2-4 Prep time 5 min Cooking time 6 min
4 big slices Romaine lettuce (use only the soft leafy part)
2 carrots, sliced to stick size
2 celery sticks, sliced to stick size
2 tomatoes, sliced to stick size
2 yellow zucchini, sliced to stick size
6 stalks baby Thai asparagus
4 tbsp chicken stock
1 tsp extra virgin olive oil
½ cup tomato juice
(from packet or the tin)

10g chervil
10g cherry tomatoes

1 Blanch the Romaine lettuce and carrots. Set aside.
2 Spread the lettuce slices onto a plate, add celery, sliced tomatoes, zucchini, carrots and asparagus. Roll each lettuce slice into a wrap.
3 Linger chicken stock, tomato juice and olive oil over the lettuce wraps. Place the lettuce wraps in a steamer. Steam for 4-6 minutes.
4 Garnish and serve. NOTE: You can skip step 3 on steaming and eat the lettuce wraps raw if you like.