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! This one! Oh my! It is so delicious and perfect for summer. The fresh vegetables, the light and fresh taste, it's an easy weeknight supper and great lunchtime leftover. Extremely flexible on veggie preference and it's naturally free (or can be free ) of so many common allergens: gluten, dairy, soy, sugar, eggs, nuts! Enjoy the last days of summer! Fresh Asian Noodle Salad - Soy free!
Total time: 15 minutes Ingredients: Rice Noodles - doesn't matter the size of noodle. I like them all! This one was just slightly thicker than a vermicelli noodle. For this recipe, I only used 1/2 a package of noodles (Keep in mind as the dressing might need to be doubled for larger batches) Olive oil or coconut oil, as needed Veggies of Choice - this one has broccoli, yellow beans, red pepper, cabbage, asparagus, green peas, and carrots - as much as you want! Sesame seeds, hemp seeds, cashews, peanuts (optional) for garnish Sauce Ingredients: (I tend to not measure, ever, so if these seem off to you, just adjust by adding more of the things you like. It's forgiving) 1 tbsp rice vinegar 1 tsp roasted sesame oil 1 tbsp liquid sweetener of choice (maple syrup here) 1-1.5 tbsp liquid coconut aminos 1 tsp minced garlic or garlic powder 1 tsp minced ginger or ginger powder Dash of hot pepper flakes Dash of pepper and salt as per taste What to do: 1) Chop all veggies. Heat a wok or large pan with a bit of oil. Add crunchiest veggies first - carrots and broccoli here. Add a bit of water to help in the cooking process, more so steam frying, but it helps. Just a tbsp of water at a time, to avoid overcooking too fast. You still want to see some grill marks as they cook so they're full of flavour. Add less crunchier veggies every 3-5 minutes, such as bean and cabbage next. Then red pepper, asparagus, and green peas last so they don't get too soft. Once they taste just how you like them, remove from heat. 2) Meanwhile, bring a large pot of water to boil to cook rice noodle according to package. Rice noodles shouldn't take long to cook, 1-3 minutes usually, so watch very closely, stirring to avoid sticking. Once cooked, drain, rinse with cold water, and drizzle with olive oil to avoid sticking. 3) Prepare sauce by combining ingredients together in a bowl and whisk together. Simple. Add in veggies and noodle. Mix well to evenly combine. This is a great meal. Can be served hot or cold. Tastes excellent the next day as a cool lunch. Full of flavour and health. Boost it's protein content by adding cashews, peanuts, or hemp seeds on top. Enjoy! |
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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