100% Garden Food I harvested today made these beautiful ‘Spring’ rolls.
So, today we are starting off on a family friendly raw food kick. What does this mean? We will be trying to eat way more raw foods. This doesn’t mean we will be eating 100% raw, but I’ve got the whole family in on a raw food challenge. Lots of smoothies, raw granola, fruits and vegis. Coming up with meals that don’t take 2 hours to make will be my challenge. I tend to complicate raw meals, complicated meals aren’t simple, complicated meals aren’t usually part of our Good Life, so I will be concentrating on SIMPLICITY in my raw food! For starters, I knew I wanted to eat pretty much only what we grow or glean. So, we went out to the garden and harvested this:
The Chinese cabbage inspired an Asian tasting meal. I decided on spring rolls. The collards will be the rolls and the rest of the vegis will be the filling. Except the beets, that will be for a raw beet salad.
I will shred the cabbage and carrots, matchstick the cucumbers and zucchini and chop the broccoli and herbs very small. I will mix the broccoli, herbs, cabbage and carrots and toss them with rice wine vinegar, salt and garlic. For the spring rolls, I took the stem out of the collards and used two leaves. I made T by laying one length wise and the other across it. That way it will hold the filling better by putting the filling where they cross and using the horizontal one to seal the ends, then rolling. Like this:
I made a quick peanut sauce (not raw) to dip these yummy treats into and included sliced apples and a raw beet salad. The whole family loved the meal, even the kiddos!
Quick Peanut Sauce
- 3 Tbls natural peanut butter
- 2 Tbls rice wine venegar
- Chopped Cilantro
- 2 Garlic Cloves
- 2 tsp soy sauce
- 1 tsp honey
- chili oil or flakes
- 1/2 cup coconut milk
Mix it all up in your blender. I added some of this to the rolls with some wasabi paste and some really hot chili garlic sauce! Yummy!