Cold Rolls with Peanut Sauce

Hey there friends! With summer weather on the horizon (please god, let that be so) I got to making some summery rainbow rolls for a friends dinner.  They turned out amazing and felt compelled to share the recipe with you!!!

Like any thing, recipes are open to tons of interpretation, modifying and “winging” it if you will. This is what I had on hand for these rolls but you could literally fill these with any veggie of your choice.  

Makes about 8 cold rolls and dipping sauce 


Ingredients (Rolls)

8 medium sized round rice paper sheets

1 medium orange carrot, peeled and julienned

1 small cucumber, julienned

1/2 a red pepper, julienned

1 Ataulfo mango sliced  

1/4 of a small purple cabbage, thinly sliced

handful of fresh basil

handful of fresh mint

 

Ingredients (Dipping Sauce)

3 Tbsp peanut butter

1 Tbsp sesame oil

1 Tbsp sriracha sauce

2 tsp tamari

1 tsp minced ginger

1 clove garlic, minced

2 to 4 Tbsp warm water

pinch of chili flakes


sesame seeds

skinless shelled peanuts


Dampen two tea towels and layer them on a cookie sheet. You will be putting the finished rolls between the towels so they don’t dry out before you serve.

Put some hot tap water in a large bowl. Slip a rice paper sheet into the water and let soak until soft (30 to 60 seconds). The sheet should be pliable enough so that you can roll it around the fillings without tearing but not so firm that it will be chewy.

Place the softened sheet flat on a cutting board and arrange a few pieces each of the carrot, cucumber, pepper, and cabbage. Add a few leaves of basil and mint. The fillings should be near the middle of the sheet (back to front) and should be at least an inch from the edges (side to side). Grab the edge of the sheet that is farthest from you and fold it back over the fillings. Fold the side edges up to close the ends of the roll. Then roll the bundled fillings back towards you. Put the completed roll between the damp tea towels and start again until you run out of ingredients or rice paper. Filling and rolling is something that can be fun for kids (or adults) to do either with you or while you are preparing the rest of the meal.

Whisk all the ingredients for the dipping sauce in a small bowl except for the water. Add two tablespoons of the water and whisk again and see if the consistency of the sauce is runny enough to allow the rolls to be dipped without breaking but not so runny so that it won’t stick to the rolls.

Transfer the rolls and the dipping sauce to serving dishes and garnish with sesame seeds and peanuts.

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ENJOY FRIENDS🌈🌈🌈

Green Goddess Salad🌿

With Easter here my feed is full of chocolatey treats, decadent desserts and all sorts of yummy treats. I decided to clean things up in my kitchen and add a healthy detoxifying salad that still has enough sustenance to stand on it own for a protein packed lunch. 

We made this salad for a light dinner before an evening of teaching and it was perfect. With the help of the nuts, seeds, legumes and avocado I stayed pleasantly satisfied until I got home.  

GREEN GODDESS SALAD🌱🌿 

4cbaby spinach

2c baby arugula

Handful pea shoots🌱

1/2c canned rinsed chick peas

1 Apple sliced

1/2 avocado diced

1/2c crushed walnuts

1 green onion sliced

1/2c crumbled vegan goat cheese

1/3c pickled red cabbage

3/4c diced cucumber

1/4c pumpkin seeds

ACV Dressing>>

1/2 cup organic extra-virgin olive oil

1/4 cup organic apple cider vinegar

juice from 1/2 lemon

1 Tbsp Dijon mustard

1 Tbsp pure maple syrup (or raw honey)

1 clove garlic, minced

pinch or two of sea salt

Mix salad ingredients in a big bowl and add a couple tbsp of dressing to coat. ENJOY💕💕🐰🐰


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Pink Chia Pudding

It’s been a while since I’ve posted. We moved on February 27th so my life has literally been a bit topsy turvy. I have not been feeling like myself AT ALL and in these times find it hard to do more. This blog would be considered my more. But today is the first day of spring and I don’t know about you, I am BEYOND READY for some warmth, growth and longer days.  

For the past week I have been dealing with major discomfort in my jaw. I have not shared here on the blog about my trials and tribulations when it comes to my dental history. Who wants to read about that?! It’s a long arduous story, but the coles notes of this current situation is that my left lower implant seems to be failing. Or to be more specific, the bone graft surgery that I have endured not once but twice seems to be failing. To be honest I still don’t have a proper diagnosis. Went to the dentist on Monday and she confirmed what I already feared. Diagnosis is happening today at the periodontist. It started as discomfort when I bit down on something chewy, then it morphed into a full blown TMJ flare (haven’t suffered from that since I was in my early 20’s) and severe headaches. Sounds fun right? I know what you’re thinking... WHAT in the world does this have to do with chia freaking pudding?? Soft food people, soft food. With my mouth and jaw collapse this week I have been forced to slow down, chew S L O W L Y, and predominantly on my right side. Chewing it seems, exasperates the TMJ so I try to avoid that at all costs. Enter in this mornings inspiration for pink chia pudding. Definitely not my first time making in but first time on the blog so here you go! And ps, THANK YOU for listening💓💞

 PINK CHIA PUDDING  

  • 2c cashew milk (homemade rules) 
  • 1/2c chia seeds
  • 1tsp vanilla
  • 2tbsp @organika pinkmylk latte
  • 1/2tbsp @flora beetroot crystals  

>>combine milk with powder and crystals and whisk until fully combined. Add in vanilla and whisk again. Add chia seeds and whisk up to a full minute (will speed up gelling process and cut down wait time like crazy💗). Transfer to bowls, let set in fridge for a minimum 30 minutes. Top as you wish💞

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Pink chia in all its glory