Broccoli Spring Rolls with Almond Dipping Sauce Recipe
By January 30, 2013 Published:
· Yield: 4 Servings
· Prep: 15 mins
Simple refreshing and oh so delicious. These spring rolls will remind you of why raw foods are so important. The healing properties of broccoli, onion and nuts combine the create a crunchy, satisfying summer snack. Serve these with a simple miso soup for an Asian inspired dinner.
4-6 No Size spring roll wrappers rice paper
2 stalk broccoli shredded or julienned
1 medium carrot(s) shredded or julienned
1 cup cellophane noodles cooked
1/2 cup pea sprouts
1/4 bunch cilantro
1/2 medium bell pepper red, sliced thinly
3 No SIze onions(s) green, sliced lengthwise
1/4 cup almond butter freshly ground
2-3 tablespoon water
2 teaspoon vinegar rice wine
1 teaspoon honey
1 clove garlic minced
1 teaspoon ginger fresh, minced
1. Combine the ingredients for the sauce in a bowl and set aside.
One by one, add the wrappers to a pan of cool water, allowing the water the cover each wrapper before adding the next one. Soak the wrappers for about 30 seconds or more until soft and then remove all wrappers from the water. Place them on a clean wet towel.
Arrange the veggies and noodles on top of each wrapper and roll, leaving the ends open.
Slice in half and serve with the sauce.
TIPS AND NOTES: Try adding grilled shrimp or chicken in these for some extra
Peppery Turnips And Spinach
1 ½ pound turnips, trimmed, peeled and cut into ¾ inch cubes
1 tsp salt
5 tsp sunflower oil
1 clove garlic, peeled and minced
1/8 tsp crushed red pepper flakes
1 container of spinach
1 tbsp apple cider vinegar
Toss turnips with salt, let stand in a colander for 15 minutes, rinse then pat dry
In a med skillet, heat 3 tsp oil over med-high heat.
When shimmery, add turnips and cook, tossing until lightly browned, about 5 minutes.
Add garlic and red pepper flakes, continue to cook another minute.
Add spinach, cover lower heat and cook 2 minutes.
Toss turnips and spinach together, cover and continue to cook until veggies are tender …4-5 minutes
Add vinegar and remaining oil serve hot or at room temperature
EQUIPMENT: grater or food processor quart size, wide mouth mason jar with tight sealing lid pounding tool
INGREDIENTS: 4 cups grated carrots 1-2 TB freshly grated ginger (I like a lot) 1 TB sea salt 2 capsules of probiotic (culturelle)
1. In a bowl, mix all ingredients and pound with a wooden pounder or meat hammer to release juices.
2. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar.
3. Cover tightly and leave at room temperature about 3 days before transferring to the refrigerator.
Sauerkraut originates from Germany and consists of lacto-fermented cabbage. Cabbage is probably the most often lacto-fermented vegetable out there, probably because the end result tastes so good.
EQUIPMENT: quart-sized, wide mouth mason jar wooden pounder or meat hammer
INGREDIENTS: 1 medium cabbage, cored and shredded 1 TB caraway seeds 1 TB sea salt 2 capsules of probiotic (culturelle)
1. In a large, sturdy bowl, mix cabbage with caraway seeds, probiotics and salt.
2. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.
3. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar.
4. Cover tightly and keep at room temperature for about 3 days before transferring to the refrigerator. The sauerkraut may be eaten immediately, but it improves with age.
Kimchi is a vary spicy and pungent Korean fermented combination of napa cabbage and radishes. Other vegetables, like cucumbers, are often used.
EQUIPMENT: fermentation jar pounding tool
INGREDIENTS: 2 heads Napa cabbage 2 Daikon radishes, peeled and sliced 5 carrots, peeled and sliced 1 bunch scallions, sliced 2-inch piece of fresh ginger, minced 16 garlic cloves, chopped 1/4 cup fish sauce 1/2 cup chili paste, to taste 1 1/4 cups sea salt 2 capsules of probiotic (culturelle)
1. Wash the cabbage leaves and let them soak overnight in a brine of 1 cup sea salt and 1 gallon water.
2. Once soaked, discard the soaking liquid and combine the cabbage with the radishes, carrots, scallions, ginger, garlic, fish sauce and chili paste.
3. Add the remaining 1/4 cup sea salt to the mixture and combine well.
4. Place the mixture little by little in your fermentation jar, pounding it vigorously to release the juices. Add probiotics.
5. Make sure that the extracted water covers it entirely. If not, create a brine with ratio of 1 tablespoons sea salt to 2 cups water and add it to the mixture.
6. Press the mixture and keep it under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if
needed to keep out fruit flies.
7. Place the fermentation jar in a warm spot in your kitchen and allow the Kimchi to ferment for 5 to 7 days.
8. Check on it from time to time to be sure that the brine covers the mixture and to remove any mold that may form on the surface.
9. A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.