Healthfully Delicious |
healthfully delicious
real food. real life.
Crocuses, 20 degrees forecast, and no windshield defrosting - spring is here or, at least, near. If you take a stroll at any local farm market, spring is most definitely here. The beginnings of delicious veggies are on the menu - shoots! Pea shoots! Kale shoots! Excellent power packed greens that are quite versatile to use. We often blend them up into a pesto, but tonight, we were in the mood for something light and fresh. Salad rolls. Enjoy! Enjoy these tasty rolls as a main, a side, or an appetizer. They pair well with a BBQ dish or a rice dish. We often have them as a side with Pad Thai noodles. I've included a few variations for sauces that we make fresh to go with them to dip. Yummers. Spring Salad Rolls
Total Time: 20 minutes Ingredients: Rice Paper & a bowl of warm water Salad filling: shredded cabbage and carrot, pea shoots, thinly sliced peppers, etc. (anything raw, really. Cucumber, tomato, lettuce, greens, anything!) (But even, you could cook things up, too, I love cooked broccoli or asparagus in there, too, sometimes) Spicy Dressing: -2 tbsp oil (olive or sesame are our favourites) -1 tbsp vinegar (white or rice are our favourites) -1 tbsp maple syrup -1 tbsp water -1 tsp each chilli powder, garlic powder, ginger, powder -1/4 tsp cayenne pepper or hot pepper flakes -dash sea salt/pepper Sweet Dressing: -2 tbsp oil (olive or sesame are our favourites) -1 tbsp vinegar (white or rice are our favourites) -1 tbsp maple syrup -1 tbsp coconut aminos or soy sauce -1 tsp each garlic, ginger powder -dash sea salt/pepper Nutty Dressing: -2 tbsp nut or seed butter (peanut butter or sesame seed butter are our favourites) -1 tbsp vinegar (white or rice are our favourites) -1 tbsp maple syrup -1 tbsp water -t tsp garlic, ginger -1/4 tsp hot pepper flakes -dash sea salt/pepper *Optional: Mix up sauce as is by whisking or shaking in a jar until combined. Or, if you like a thicker sauce, add in 1 tsp. of corn starch and water, and heat over medium heat, story constantly, until it starts to thicken. Remove from heat and serve as dipping sauce. It will stick to the rice paper better this way. What to do: 1) Submerge one sheet of rice paper in warm water with fingertips. 2) In about 30-60 seconds, it should turn soft and pliable. Remove from water and lay on dry towel. Add salad filling to the middle of the wet paper. 3) When the paper becomes sticky, about 30 seconds after laying on the towel, roll one edge around the salad filling, fold in the sides, and roll up until sealed. Place on a plate, uncovered. Continue with the rest of your rolls (We usually eat 2-4 rolls each!), careful not to let them touch once rolled on the plate or they will stick together. 4) Store in fridge, wrapped separately in an airtight package. 5) For Dressing, mix up as is in a bowl by whisking or in a sealed jar by shaking. See note about wanting a thicker sauce* above. My first quinoa recipe. It's a pricy little grain, but that super power greatness packed into those little pearls, it gets me every time. I'm starting off with a simple salad recipe. Quinoa is pretty versatile, eat it cold or eat it hot. So, if you're new to quinoa and want to get that super power grainy greatness into your life, here's a great place to start. Simple Quinoa Salad
Total time: 15 minutes + sitting time to let it do it's flavour thing 2 cups vegetable broth 1 cup quinoa about a cup or so of halved grape tomatoes about a cup or so of chopped cucumber Handful of chopped, pitted black olives Other fresh veggies of choice! 2 tbsp olive oil 1 tbsp vinegar squeeze of 1 lemon 1 tbsp maple syrup 2 cloves garlic, minced 1 tsp basil 1 tsp oregano sea salt/pepper to taste What to do: 1) Cook quinoa. Bring vegetable broth to a boil. Add quinoa. Reduce heat to simmer, cover, and let sit for about 12 minutes, until quinoa is done. Fluff with fork. Remove from heat. 2) Add cooked quinoa, tomatoes, cucumber, olives, and any other veggies you'd like to a large salad bowl. 3) Whisk together rest of ingredients in a small bowl or shake together in a mason jar. Pour over salad and stir to evenly combine. 4) Gets better with time, so let it sit for about 30 minutes if you can before serving. Enjoy! Rainy, icy cold Nova Scotia 'storm-day'. Runny-nosed toddler cranking over incoming molars and the wrong colour cup. Husband dying of 'man-cold'. And a day to myself to actually think and catch up on life. These ingredients made for a gloriously soul soothing and sinus-clearing soup. It is super thick and creamy. Spicy and sweet. Delicious. Carrot, Parsnip, & Lentil Curry Soup Total Time: 30 minutes Ingredients: drizzle of coconut oil 1 onion, diced 2 carrots, peeled and chopped 2 parsnips, peeled and chopped 2 inch piece of ginger, peeled and minced (or 1 tbsp. ginger powder) 1 tbsp. curry powder 1 tsp. turmeric 1/4 tsp. each salt and pepper 2 tsp. maple syrup 1 cup red lentils 2 cups vegetable broth 1 cup coconut or almond milk Cilantro for topping, optional Brown Rice or Quinoa for side, optional What to do: 1) Medium heat oil with onion in a pot, saute until smelling good! About 2-3 min. 2) Add carrots, parsnips, ginger, curry, turmeric, salt, and pepper. Combine and cook for another few minutes. 3) Add maple syrup, lentils, broth, and milk. Bring to a boil, stirring often to ensure lentils don't stick to the pot. Reduce heat to medium-low heat, maintaining a low boil, while lentils and veggies soften, about 20 minutes. Keep stirring often, checking if it needs more water to keep it 'soupy'. 4) Serve atop a bed of brown rice, quinoa or with a crusty piece of bread! Yum!! |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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