It's Spring!
Ha ha! No, it isn’t! When I step outside it’s very fall (a soggy one too) but I'm still seeing spring. What do I mean? Well…
Spring rolls, of course!
Okay, I’m a dork.
I love spring rolls though, with rice paper or collard greens. And I love that you can tailor them to whatever suits you. We start out with a yummy peanut sauce then layer on all sorts of veggies – typically broccoli, sweet bell pepper, zukes, carrots, cabbage, sweet onion and/or spring onions-ha! So whatever you've got and the more the bettah! Or however much you can get your wrap to hold. :)
I’ll admit mine don’t always come out pretty. Meaning, I won’t be winning any food presentation awards. They’re lumpy and bumpy (sometimes ripped - see the hole in it? And that one's just minor) thanks to the many veggies I put in them, especially the broccoli. But you know what? I don’t care. They’re just awesomely delicious! That’s all that matters really, right?
I thought about posting the peanut sauce recipe but wasn’t sure if that would be cool or not. I use my own adapted recipe from the one printed in the Becoming Raw book. What do you guys think about that usually? My thought is if it’s a recipe posted on someone’s blog I would show my adapted recipe with a link to the original source. But in the case of an actual published recipe I’m not sure what’s acceptable. So for now, I won't post it.
Now, how about adding a little spring to your step? (okay, that was cheesy too)
Made with apples (tis the season), sweet bell peppers, carrots, cucumber, and ginger. If I had parsley that would’ve made it even better I think. I tend to prefer my juices a little more sweet when first starting out but adding in some other greens would be nice too. It was tasty and a great kick-start to my day.
See so it's spring time for me!
Till next time,
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