Snacks that impress & yummy your tummy
Spring rolls are a quick and easy snack to make. You can also make a huge quantity at one time so they last all week.
Not only are they totally vegan and gluten free, they’re also packed full of protein because of the rice wrapping paper and sprouted beans.
An added bonus is that these pretty little bundles are full of fiber from the rice paper to the zucchini.
Fat busting friends
The adzuki (or the less exotic sounding aduki) beans, are known to help your body metabolize excess body fat.
Especially fat stored around the belly. This little quality plus all the fiber of the bean will have you feeling full and slim.
Sprouted food count as an extra dose of Nutrition. Anything sprouted is literally alive and so brings an abundance of energy, enzymes, prebiotics, powerful phyto-chemicals, and nutrients.
Pimp your peanut sauce
Traditional peanut sauce uses rice wine vinegar.
But I’m pimping my peanut sauce by swapping out rice wine for raw apple cider vinegar. Apple cider vinegar is in excellent health promoting food and can be used to help “cure” just about anything that ails ya from a cold to dandruff.
It’s fermented and full of live bacteria and enzymes which help shore up the digestive tract and make digesting food much easier, which = more energy for you! The less your tummy has to work to digest the more energy you get to play with!
Raw apple cider vinegar also helps to alkalize the body, getting rid of excess acidity so you can fight disease and infection. This decreases inflammation in the body, which is a leading contributor to all disease.
So if you’re worried about The fattiness of the peanuts, don’t be! All the ingredients combined together make a fantastic meal that’s very well-balanced and completely nutritious!
- Peanut Sauce
- 1 cup of organic chunky unsweetened peanut butter
- 1/4 cup low-sodium tamari
- 1/4 cup raw apple cider vinegar
- 1/4 cup purified water
- 1 tablespoon of Sirracha
- 1 clove of raw garlic
- Spring Rolls
- 6 inch diameter organic spring roll rice wrapper
- organic zucchini
- organic pre-shredded carrots
- bean sprouts
- Combine all ingredients in a food processor and blend until smooth
- Fill a large shallow bowl with hot purified water. Set aside and let cool down as you prepare your other ingredients.
- Wash and rinse the zucchini, chop off each end. Using a potato peeler or mandolin, thinly sliced the zucchini lengthwise so that you create long, paper thin, wide strips.
- Now we’re ready to assemble the spring rolls. Place one sheet of rice paper into the warm water. Let the warm water soften the paper. When it’s pliable, remove it from the water and place it on a cutting board.
- Place one strip of zucchini across the top half of the rice paper and then begin to place your ingredients in the center of the zucchini strip. Think of this like a roll of sushi that’s wrapped in rice paper!
- Fold the bottom half of the rice paper up to create a “taco”. Then tightly wrap your spring roll. If you need to keep your loose ends sticking to the role use an extra little bit of water to securely seal it.
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