I have had a full plate trying to pack my home since my son and I will be moving in just a month.
It is CRaZy how much stuff we acquire over time.
So much stuff I need to organize it really feels overwhelming. But I am just trying to tackle it a but at a time.
TODAY was a bit of a repreive from the boxing and sorting and cleaning that I have been doing all weekend
Today my mom and I finally got to spend some time together
She has been un well for quite some time
She has started to feel a bit better and it was definitely time to get her out and about just a little bit
WE hit the new Cafe in Heriot Bay for some awesome Chai tea
Next stop my house for a quick lunch
Then to the Hairdressers for a long awaited Spring trim for mom
she left the hairdresser with bounce in her step and a huge smile on her face
since she knows she looks great and even feels pretty good too
I cannot tell you how much that means to me to see her well
She looks happy
For Lunch I wanted to make something I knew she would like.
Something healthy but not boring.
I made Spring Rolls, a Roll of Brown Rice Sushi, and a roll of Quinoa Sushi.
There are a couple of things that she has started to avoid in her diet and I wanted to help her learn to Love Quinoa like I do.
If you have never tried to make Spring rolls with rice papers you would be so surprised at how easy it is.
I Really Love Peanut sauce for Spring Rolls but I have recently really started to pay attention to the dangers of Peanuts and mold.
Peanuts are susceptible to a fungi known as Aspergillus which produces aflatoxins (a known carcinogen) that can inflame and impair the liver, even possibly leading to cancer or liver shutdown.
I am sad there is just nothing better than peanut butter banana rice cake :(
But Make this TAHIHI sauce for your dip and you won't even miss the peanut taste. I promise!
You can put So many different things into these rolls
This is what I used to make our rolls today.
2 Large Carrots
Raw Sesame Seeds
Green Spring Salad Mix
Mung Bean Sprouts
First thing I like to do is sauté some of the Veggies I am putting in the rolls.
Just sauté enough to take the raw edge off the veggies but not enough to make them too cooked.
Carrot Ginger Saute:
2 Medium Carrots
1/4 Cup sesame seeds
2 Tbsp Fresh Ginge, minced
Squeeze of Lemon juice
Start by toasting the sesame seeds in a dry skillet. Toast just until they are lightly toasted and start to snap.
Next add your carrots and sauté for 4 - 5 mins. Remove from heat add Lemon juice. Set aside to cool.
NEXT make your special Tahini sauce:
Spicy Tahini Dip:
1/3 Cup Organic Tahini
1 Clove Garlic
2 tsp Tamari (or other soy sauce)
2 tsp Agave Nectar
2 Tbsp Water
3 Tbsp Lime juice
1 Pinch Crushed Red Chili Pepper Flakes
Mix all ingredients in a small bowl till combined. Adjust taste as desired.
Make your rolls:
- Start by finding a shallow dish or pie plate to soak your wraps in. Fill your dish with warm room temperature water.
- Place one wrap in the water until it becomes soft (about 1 minute)
- Next transfer you soft paper to a clean plate for your work surface. I find making another paper at this pointing and doubling up makes a big difference. Sometime the papers like to tear. This will make things much easier.
- Next place your fillings in the centre of the paper, plus a nice drizzle of sauce. Be careful not to overload....remember next you have to attempt to roll this little baby up!
- Fold the top half of the wrap over the fillings. Then fold in both the sides. Then keep rolling to seal at end. Sorta like a burrito :)
Now its time to Eat!