GF

Rice Spring Rolls With Peanut Sauce

Rice Spring Rolls
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Ingredients
  1. 6 sheets Vietnamese Rice Paper
  2. 1 tbsp sesame seeds
  3. 1 large carrot, julienned
  4. 1 small cucumber, julienned
  5. 1 avocado, cut into slices
  6. 1 cup red cabbage cut in shreds
  7. 1 small bunch cilantro
  8. 1 cup mixed salad leaves including baby spinach gently bunched up and sliced thinly
  9. 3 green onions, thinly sliced
  10. salt & pepper to taste
  11. chives to garnish
For the Sriracha peanut Sauce
  1. 1 clove garlic, minced
  2. 1/2 cup natural salted peanut butter
  3. 1 cup light coconut milk
  4. 1-3 tablespoons agave nectar or honey (to taste)
  5. 1/2 teaspoon sea salt
  6. 1 tablespoon brown rice vinegar
  7. 1 tablespoon GF sriracha (more to taste)
Instructions
  1. Prepare a large bowl of hot water to soften rice paper in.
  2. Working one at a time, gently soak a single rice paper in the hot water until it's completely soft and flexible (about 5-10 seconds), or until it is just starting to soften. Don't soak it for too long or it'll tear. Gently shake the excess water from the rice paper, lay it straight out onto your work space. Let it sit for about 30 seconds to absorb any excess water as the papers won't stick together properly if they're really wet.
  3. Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Try not to over-fill the rolls as it will make it hard to roll up.
  4. Sprinkle some sesame seeds in the center of the wrap as well as salt and pepper to taste.
  5. Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close). Lift the side of the rice paper that's closest to you, gently pull it forward (away from you) over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam. Once rolled cut in halves and garnish with chives.
For the sauce
  1. Combine all sauce ingredients in a saucepan over medium heat. Bring to a boil, and boil for 3-5 minutes, until thickened. Add a little more water if necessary to make a smooth sauce.
Notes
  1. Rice paper rolls are best eaten fresh.
  2. Serve with peanut sauce on the side.
Nutrilishus https://nutrilishus.com/
Apr 24, 2019

Mason Jar Meal Prep

Mason Jar Meal Prep
Yields 3
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 cups sliced portobello mushrooms
  2. 2 cups of cooked quinoa
  3. 2 cups halved cherry tomatoes
  4. 1/3 cup fresh basil
  5. 2 cups cooked garbanzo beans
  6. 2 garlic cloves (diced)
  7. 1/3 cup red onions (thinly sliced)
  8. 1/3 cup sweet yellow onion (diced)
  9. 1 large zucchini (diced)
  10. 1/2 red bell pepper (diced)
  11. 1/2 yellow bell pepper (diced)
  12. 1 tsp olive oil
  13. salt
  14. pepper
Instructions
  1. Place the olive oil in a medium size pan
  2. Turn heat on to medium-low
  3. Sauté the garlic and the sweet yellow onions until they are caramelized
  4. Add the yellow, red bell peppers and zucchini and stir so that all ingredients cook evenly for about 5 minutes
  5. Add the mushrooms and continue to cook for another 5 minutes
  6. Add salt and pepper to taste
  7. Once all these ingredients are cooked you may turn the heat off and add the cooked quinoa to the pan and stir until all ingredients a well mixed
  8. In a separate container place the halved tomatoes, basil and a pinch of salt and stir together.
  9. Set 3 mason jars in a row so that you may start placing layers of all these ingredients in the jars.
  10. Start by placing a layer of the sauteed vegetables and quinoa mix, followed by a layer of the garbanzo beans, then place a small amount of thinly sliced red onions, and finally place a layer of tomato/basil mix.
  11. Place the lids on the mason jars and store in the fridge until ready to enjoy.
Nutrilishus https://nutrilishus.com/
Apr 18, 2019

Easy Guacamole

Guacamole
Serves 7
Easy and delicious guacamole recipe
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 4 ripe, avocados, seeded and peeled
  2. 2 medium Roma tomatoes, finely chopped
  3. 1 lime, juice only
  4. 1 medium red onion, finely chopped
  5. 1/4 tsp.ground black pepper
  6. 1/2 tsp.sea salt (or add more to taste)
  7. 2 small garlic cloves, minced
  8. 1 bunch cilantro, chopped
  9. 1/8 tsp. cumin
Instructions
  1. Place avocados in a bowl and mash using a potato masher
  2. Mix in each ingredient one-by-one and continue to stir by hand until well blended
  3. Serve immediately
Notes
  1. To add more of a hot-spicy kick add 1/2 small jalapeño pepper, seeded and minced
Nutrilishus https://nutrilishus.com/
Apr 01, 2019