Everyone loves portable food, especially these days. These salad rolls wrapped with Asian rice paper wrappers are so easy to work with and can turn many different foods into a something that you can take on the go. Fill them with just about any kind of salad or cooked veggie and even add some protein and VIOLA…a meal on the go!
Pear and Fennel Salad Rolls with Toasted Walnuts
Ingredients: 5oz of mixed greens or arugula (1 bag) 1 medium ripe pear or apple, cored and sliced thinly 1 small fennel bulb, thinly sliced 1/2 cup dill, roughly chopped (optional) 3/4 cup walnuts, toasted and chopped* 1/2 cup dried cranberries, chopped 1/4 cup red onion, thinly sliced Asian rice paper wrappers as needed**
For the Dressing: 1+ Tablespoons apple cider vinegar 1 Tablespoon dijon mustard 2 Tablespoons extra-virgin olive oil Salt and pepper to taste
Servings varied depending on how big you make the rolls.
Place all ingredients for salad up to the wrappers, into a large bowl. In a small bowl; whisk the vinegar, mustard and olive oil together and pour over the salad. Season with salt and pepper and toss well. Taste and adjust the vinegar and seasoning if needed.
Fill a wide bowl filled with a few inches of room temperature filtered water. Have a clean cutting board or counter (preferably wood or plastic) in front of you and the salad in arms reach.
Lightly oil a serving plate with olive oil and set next to the cutting board.
Dip the first rice paper in the water for about 8-10 seconds; making sure that every bit of the paper gets wet. Remove, shaking off the excess water and lay the wrapper on the cutting board in front of you.
Starting at the edge closest to you; place a good handful of the salad on the paper in a horizontal shape but not going all the way to the edges. The wrapper will begin to soften as you do this.
When the paper feels pliable; pick up the end of the wrapper closest to you with your thumb and forefinger and fold tightly over the salad and then fold in the sides. Do not let go and continue to roll using your pinky fingers to continue to tuck the sides in so that nothing is poking out. Roll until the end wraps around and sticks to the outside the paper. This may take a few attempts so have a few extra papers just in case.
Cut the finished rolls in half and place on the oiled serving plate. Repeat until you have used all of the salad. Cut in half and serve immediately.
Tips & Notes~
This salad works well with pretty much any kind of nut.
You can use these wrappers with all kinds of salad, they make a great portable meal or a party appetizer.
*To toast the nuts~ Spread them on a sheet pan in a single layer. Bake at 325 degrees until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
**The rice paper wrappers are available in the ethnic section of many grocery stores or in an Asian market.
I’m not the biggest breakfast person. I know that it is the most important meal of the day, and I realize that as a health food professional I should be more diligent. But tell this to my appetite. I am a yogi and you are not supposed to eat 2+ hours before practicing yoga and I don’t like to eat before my 1 precious cup of coffee in the am (organic with fresh cashew milk mind you). So I go with such things as a simple slice of Ezekiel bread with homemade nut butter or something fun and unique like this awesome avocado recipe below. Fast and healthy and pretty darn good if I do say so myself!
Toast the bread. While it is toasting roll the avocado with your hand on a cutting board to soften. Cut in half and scrape out the inside into a bowl. Mash with a fork and add a squeeze of lime and set aside.
When toast is done, spread 1 teaspoon of miso evenly over the bread. Top with the avocado and sprinkle with the seaweed and eat!
Tips & Notes~
Add some sliced red onion, ripe tomato or your favorite hot sauce on top.
An egg fried in virgin coconut oil is amazing.
For a BLT type of effect~ slice some tempeh thinly and pan fry in coconut oil until crispy and serve on top of the toast.
During my trip to Idaho over the last month I experimented a lot with coconut flour. I LOVE it! It’s high in fiber, gluten free and has a delicious nutty flavor. The trick is that because of the high fiber it is quite drying so use 1/3 cup for every 1 cup of regular flour required. My clients are huge fans of sweet breads, and warm in the morning (frankly who isn’t?). This recipe I concocted is one of my faves so far. Experiment and enjoy!
Grain Free Banana Blueberry Coconut Muffins
Ingredients: 3 large pasture raised eggs 1/4 cup coconut oil 2 medium-large ripe bananas 4 medjool dates, pitted 2 Tablespoons coconut sugar or 10 drops of stevia 1/4 cup coconut flour 1/4 teaspoon Himalayan salt 1/2 teaspoon baking soda 1/2 cup walnuts, toasted and chopped, plus more for the top 1/2 cup fresh or frozen blueberries Shaved coconut flakes or more nuts for the top
Makes 6-8 muffins
Directions: Place eggs, oil, bananas, dates and desired sweetener in a blender and blend on medium speed until well combined.
Add in coconut flour, salt and baking soda and blend on low until smooth. Transfer to a bowl and fold in walnuts and blueberries.
Scoop batter into a muffin pan lined with muffin papers (optional) and top with more walnuts if desired. If you like the “muffin top” the fill the cups up to the top. If you want them a little smaller fill 3/4 of the way. Bake at 350° for 20-25 minutes until the top springs back to the touch. Serve!
Tips & Notes~
Use any kind of nut or any kind of berry.
Add some powdered ginger or cinnamon for a little spice.
SUPER easy, vegan, gluten & grain free and YUMMY, what could be better? Get creative and change it up a bit with some other shredded veggies, the sky’s the limit!
Zucchini Cakes with Spicy Lemon Coconut Sauce
3 medium Zucchini, grated About 1 teaspoon salt 3/4 cup Chickpea Flour 1 Tablespoon Za’atar (optional)* 1 teaspoon Chili Powder 2-3 large green onions, sliced Freshly cracked pepper Coconut oil or olive oil for the pan
Makes 10 medium cakes
Place the grated zucchini in a bowl and toss with a good pinch of salt. Allow to sit for 15-20 minutes to let the moisture of the zucchini release. Add the remaining ingredients except the oil and mix well. The moisture that comes from the zucchini should be enough to turn this into a batter. If not, add a few tablespoons of water but be sure it is not runny, the mixture should be thick like pancake batter.
Heat a large sauté pan on medium heat and add about a couple teaspoons of oil. Using an ice cream scoop or a large spoon, scoop the mixture to the pan forming 5 small pancakes, spreading them with the back of the scoop. Brown on one side for about 5-6 minutes, flip and cook until golden brown on the other side, about 5 minutes. Repeat with the remaining batter, tenting the cooked cakes with foil to keep warm. Serve immediately with the spicy coconut sauce (recipe follows).
Tips & Notes~
*Za’atar is generally prepared using ground dried thyme, oregano, marjoram, mixed with toastedsesame seeds, salt and ground sumac. Available in middle eastern markets. If you cannot find you can add a few pinches of dries herbs and a squeeze of lemon.
Grated carrot or sweet potato also makes a nice substitution for some of the zucchini but you will need to add a touch of water to make up for the liquid in the zucchini. Spicy Lemon Coconut Sauce
1 clove garlic 1/4 cup raw almonds, soaked in water for 4+ hours and drained 1/2-1 medium jalapeño or serrano chile, cut in half (amount depends on level of spice desired) 2 medium green onions, bottoms removed and rough chopped 1/4-1/3 cup coconut milk (full fat) 1-2 Tablespoons lemon juice A good pinch of salt About 2 Tablespoons+ fresh dill or cilantro
Makes about 3/4 cup
Place all ingredients except for the dill into the blender and blend on high speed until smooth. Add the dill and pulse a few times to break it up. Taste and adjust salt and lemon if necessary. If you want a thinner sauce use 3/4 cup of coconut milk.
Pesto is one of the easiest things to make and it is such a versatile condiment. I use it for sandwiches, over eggs, as a source for grilled veggies or fish or as a dip. I like to change up the classic version by using different herbs and nuts, sometimes I make it vegan by using nutritional yeast instead of parmesan cheese. This formula will work using the classic basil/pine nut combo or you can experiment a bit!
We all LOVE pizza right? This recipe will give you an excuse to eat it more often…Yay! This is also an easier and faster alternative to a cauliflower crust as you don’t have to cook the carrots (as you do the cauliflower) before you make the “dough”. It’s gluten free (can be made vegan) and packed with veggies but still has that “pizza” feel without being naughty…even though naughty is good sometimes!
This one is covered in pesto, queso fresco (that’s what I had in the fridge) and fresh cherry tomatoes.
This one is with tomato sauce, Greek feta, sun dried tomatoes and Cuban oregano…YUMMM!!!
Pizza with Carrot Crust
For the crust~ 3-1/2 cups chopped carrots, unpeeled 1 cup sliced almonds 4 large cloves garlic 3 Tablespoons olive oil, divided A good pinch of salt 3 large farm fresh eggs
Optional toppings~ 1 cup of your favorite tomato sauce or pesto 1/2-1 cup any cheese such as mozzarella, feta or goat cheese Sliced cherry tomatoes or sun dried tomatoes as needed Kalamata olives or capers Sauteed mushrooms or spinach Chopped fresh basil or oregano
Preheat the oven to 425 degrees. Place carrots, almonds, garlic, 2 tablespoons of the oil and salt in a food processor fitted with the metal “S” blade. Pulse until well broken down and very fine- like the consistency of rice. Remove the lid a few times and scraping down the sides. Add the egg and pulse again until combined. Consistency should be moist but not too loose.
Line 2 baking sheets with a silicone mat or parchment paper and lightly oil with the remaining tablespoon olive oil. Divide the mixture in half. Press each half down on the baking sheet into a round and flat pizza shape about 1/4 inch thick (do not make too thin or it will break). Bake for 25-30 minutes or until the edges are beginning to brown. Remove from oven and allow to cool slightly. Using a flat spatula loosen the crust from the parchment all the way around. Top evenly with desired sauce and toppings and return to oven for 6-8 more minutes. Cut and serve!
Tips & Notes~
For a crunchier texture- add 1/2-3/4 cup shredded parmesan cheese to the carrot mixture. You will want to decrease the salt however.
To make it Vegan- try substituting “flax eggs” for the farm eggs. 3 Tablespoons water + 1 Tablespoon ground flax = 1 egg