Made By: Sujata Kale-Banerjea, Certified Holistic Nutritionist and Metabolic Balance® Coach
I call this my “soul food”. The food that doesn’t make you feels heavy, lethargic and “YucK”!
I enjoyed my early 20’s in Singapore and I was introduced to the most amazing Asian cuisine. Being passionate about food, I have a wealth of Asian recipes that I will be sharing, which I have tried and changed to make it healthier, without compromising the taste.
You can make them all vegetarian with vegetarian protein like fermented or sprouted tofu lightly sautéed in sesame oil. Or for those “meat eaters” you can steam shrimps, grill or bake chicken strips, or try it with cooked flaky white fish. The choice is yours!
At the Naturopathic Medicine week 2016, I made these rolls with vegetables, fruits and eggs. As promised here is the recipe:
Serves 2 as a meal or 4 as an appetizer
8-10 Rice paper sheets
24 slices of sliced avocado ( 1 and ½ avocado)
1 firm organic green apple sliced into thin juliennes
1 carrot grated
1 orange bell pepper seeded and cut in to thin juliennes
Little less than ½ an English cucumber sliced in to matchsticks
1 ¼ cup of baby spinach
½ cup of red cabbage shredded
3 organic eggs omelet-cut into thin stripes (you can use other clean proteins like tofu, chicken, shrimps, white fish etc.)
6 to 8 mint leaves, 6 cilantro and 1 scallion chopped roughly
A flat and wide pot of a little hotter than warm water, cutting board, Damp cloth
Soak one rice paper in hot-warm water till soft
Remove carefully and place it on a cutting board covered with damp cloth
Arrange veggies, eggs, and greens last (or your choice of protein, if using shrimps lay the last), leaving some room at both ends
Put the 2nd rice paper in the water
Roll into a wrap carefully leaving the edges open
Remove the rice paper carefully from the water, lay flat on the board and place the wrap.
Fold the edges and roll tightly.
Place it on a serving dish covered with a slightly damp cloth and refrigerate until you are ready to serve.
1/2 cup almond butter
¼ cup water
1 tbsp. lime juice
1 tbsp. tamari
1 tbsp. fish sauce (optional)
1 garlic clove, minced
1 tsp. ginger root
Garnish: Minced red Thai chilies, finely chopped scallions, thinly sliced lime wedge
You will need: Food processor
Process all the above ingredients in a food processor till smooth
Remove in a bowl and garnish with minced Thai chili (optional) and green scallions and lemon wedge.
*Allergies to nuts?
Replace nut butter with ½ avocado ¼ cup soaked sunflower seeds and enjoy the goodness of this heavenly dipping sauce.
A special warm thanks to everyone that participated in our NMW 2016. Thanks to Sujata who provided so many yummy treats – thanks for all your hard work Sujata and the whole ONWC family for a successful and memorable event!
Dr. Nyla Jiwani ND – Naturopathic Doctor