No matter how many cooks and farmers have come before me, I will always discover something new based on the season, my region, my health and the song I happen to be listening to at the time. We need to eat and we need to create, so there will never be an end. The more we create the more we want to create and explore and expand our minds to all the possibilities for beauty. If feeding yourself healthy, delicious food seems like a chore, I suggest you give your head a shake and reflect on how very privileged you are that you can even have that thought. Rather then feeling guilty about it, rouse your inner child, cancel ridiculous obligations that you don’t give a damn about, smash your TV, call in well, turn up the music and get messy in your kitchen.
Spring Salad Rolls with Tahini Dip
Green or purple cabbage cut into fine strands
Carrots shredded or in match sticks
Apples cut into match sticks and tossed with lemon juice
Spinach or any greens cut into long strands
Chopped basil, mint or cilantro
Basically any seasonal vegetable that strike your fancy, cut into ribbons or match sticks.
Optional ingredients to add UMPH:
Cooked tofu or tempeh
Slices of an omlette
Soaked sunflower seeds
- Instructions for rice paper rolls are usually on the package. They are found in the imported or Asian food section of the grocery store. (Avoid rice products from the US of A as they have been known to dump lots of arsenic in their water).
- Stack up all the yummy pre-cut vegetables, roll them up in the rice paper, slice in half and then double dip them in the tahini sauce. If anyone says anything about double dipping give them the stink eye and say “suck it” yup that’s right “suck it”. It’s purely culinary.
Yields about 1 cup
4 tbsp Tahini
2 tbsp Honey
2 tbsp Apple cider vinegar
2 tbsp Tamari (or to taste. I was using homemade tamari which is more mild then the store bought kind)
½ tsp Minced garlic
1 tsp Lemon juice
- Mix all the ingredients together with a fork until smooth.
- That’s it.
- Eat it.
- Or suck it….off the salad roll.