Fresh Spring Rolls with Vegan Thai Sauce

Once in a while I crave fresh spring rolls, and at such times I’m so glad I’ve got a perfect completely healthy vegan Thai sauce recipe to eat them with! A sauce that doesn’t include processed sugar, preservatives and other nasty ingredients that the restaurant served or store bought sauces usually have. Because let’s agree the sauce is an important part of the whole fresh spring rolls experience 😉 And it’s important to know we’re feeding our bodies royally with the healthiest ingredients.

This time the fresh spring rolls ingredients included:

  • mung beans
  • cucumber
  • carrot
  • green kale
  • roma tomatoes
  • corn
  • sesame seeds to garnish

Instructions:

I prefer to use rice paper that only contains rice, water and salt as opposed to tapioca paper – in my opinion the rice-only paper tastes simpler and better. Defrost corn in warm water. Wash, peel and slice carrot and cucumber, slice roma tomatoes lengthwise and cut kale into smaller pieces. Immerse rice paper sheet into very warm water for about 10 seconds and then flatten it on your cutting board. Closer to one side of the sheet in a line place a piece of kale, carrot, cucumber, mung beans, tomato. Add some corn. Start wrapping the line of of vegetables, and after you created first layer of the wrap, tuck in the sides and continue wrapping. Put the roll on a plate and continue with the rest. After all rolls are done and more settled, slice them into two equal halves. Arrange on a plate, sprinkle with some sesame seeds and serve with vegan Thai sauce. Scroll down for the recipe!

Fresh Spring Rolls with Vegan Thai Sauce

Vegan Thai sauce recipe

Ingredients:

  • 2 tbsp raw peanut butter or creamy tahini paste
  • 1 minced garlic clove
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp tamari
  • crushed cashew for garnish

Instructions:

Place all ingredients in a bowl and whisk until you get a creamy sauce like consistency. Serve for fresh spring rolls and veggie slices.

Fresh Spring Rolls with Vegan Thai Sauce

Spiralized Salad with Creamy Almond Dressing

Spiralized salad with creamy almond dressing for lunch today! Spiralizing madness continues 😀 Once you try using a spiralizer, it’s so much fun that you can’t stop using it! This time I tried blending three different types of noodles – beets, cucumbers and zucchini – and that mix was absolutely delicious. Garnished with cherry tomatoes and dressed with creamy almond sauce, this salad will definitely impress even the most picky of your guests!

Spiralized Salad with Creamy Almond Dressing

Spiralized Salad with Creamy Almond Dressing recipe

Ingredients:

  • Salad
    • 1/2 average beet
    • 1 medium zucchini
    • 1/2 English cucumber
    • 10 yellow and red cherry tomatoes
  • Dressing
    • 1/2 cup almonds
    • 1 garlic clove
    • 1/2 lemon, juiced
    • 1 tbsp maple or agave syrup
    • 2 tsp fresh oregano
    • 2 tsp fresh sage
    • salt to taste
    • 2-3 tbsp water

Instructions:

Wash and peel all salad ingredients. Spiralize them on smallest Tri-Blade spiralizer blade to get long thin noodles.

Place all dressing ingredients into a high speed blender such as Vitamix, and mix well until you get a creamy sauce. Pour the dressing over your spiralized salad and dig in 😀

Rainbow Salad with Sweet Tahini Dressing

Enjoying my rainbow salad with sweet tahini dressing today! On a cloudy day everyone could use a little rainbow on their plate 😀

Salad recipe

Ingredients:

  • 2 cups green kale
  • cherry tomatoes
  • yellow cherry tomatoes
  • 1/2 cup purple cabbage
  • 2 tbsp yellow corn
  • cucumber
  • tahini seeds and cashews to garnish
  • 1/4 lime

Instructions:

The type of kale I’m using here is green curly one. Wash and cut kale, slice cherry tomatoes, chop purple cabbage, slice the cucumber. Whenever I don’t have access to fresh corn on the cob, I use organic frozen corn and defrost it in warm water. Arrange or mix all ingredients and pour with sweet tahini dressing – scroll down for the recipe!

Rainbow Salad with Sweet Tahini Dressing

Sweet Tahini Dressing recipe

Ingredients:

  • 1 cup tahini
  • 2 tbsp apple cider vinegar
  • 2 large garlic cloves
  • 1/2 lemon, juiced
  • 2 tbsp maple syrup
  • 1/2 tsp salt

Instructions:

Place all ingredients into a blender (I used Vitamix) and mix on high speed. Alternatively, you can mince garlic and blend all ingredients by hand which makes it chunkier more authentic. Mix in with your salad and enjoy!

Herbal Tea

Nothing better than a cup of herbal tea on a rainy day in Seattle! I prepare my teas during the summer to have them later during the rest of the seasons. And luckily, most of the ingredients I love are available locally. My usual tea blend may include any of the following:

  • raspberry leaf
  • peppermint
  • rose flowers (rosa odorata)
  • linden flowers
  • fireweed leaves
  • lavender

Instead of raspberry you can also use wild blackberry, or any type of plants in this family – they all taste very similarly. Because I love using local natural ingredients, it turns into a bit of work for us:) But it’s definitely lots of fun to do! We hike into local forests and collect some leaves from different blackberry bushes and some fireweed, making sure we don’t overharvest the plants. On the fireweed only the leaves are collected for using in teas, and not the flowers! Linden is available in the parks, and peppermint, lavender and roses I have in our garden. After collecting the leaves and flowers, I cut them into smaller pieces and dry them on large sheets of paper. After they’re thoroughly dried I transfer them into large cotton bags and hang those in a dry area of our house. That way I ensure the herbs do not get moldy and they can last me until next summer. Try making your own tea this year! A herbal tea that you prepared yourself cannot be compared to any of the store-bought ones 🙂

Herbal Tea

Raw Vegan Breakfast

Here’s my raw vegan breakfast platter from this morning! Couldn’t help but snap a picture 😛 I’m just in such a joy right now with all this crazy availability of fruits. Although trying to eat the local abundance, can’t resist buying those yummy figs! Btw, the best place to buy them is in my opinion in Asian marts, such as Uwajimaya. I go there for all exotic fruits that are hard to get anywhere else, such as starfruit. They have several locations around the city, and the one closest to us is in Bellevue, right next to Whole Foods, so that location is perfect for fruity shopping.

This kind of fruit platter fills me up for good 4-5 hours. It’s so wonderfully light and delicious! Although I usually try to mix less fruits, but this time I had to eat the rainbow 😉 Go raw veganism!

Raw Vegan Breakfast

Pineapple Kale Salad with Garlic Tahini Dressing

Crazy hot day in Seattle! And the Seafair is in the city for the weekend, yay! Love this event, was watching Blue Angels practicing today – amazing 🙂 Going to be out all day at the Seafair tomorrow photoshooting, so prepping some light food to take with us. Made this salad for lunch today – perfect for this hot summery weather! So in love with green kale now – love how chewy it is and how well it marinates in tahini sauce. Plus, kale is super light and great for taking with us for a picnic. Kale salad with tahini, freshly squeezed juice, some fruits and plenty of water is what we’ll bring to the show tomorrow. Who said raw veganism is hard to do?? Comment below 😉

Pineapple Kale Salad with Garlic Tahini Dressing

Pineapple Kale Salad recipe

Ingredients:

  • 2 cups chopped green kale
  • 10 cherry tomatoes
  • English cucumber
  • red bell pepper
  • 1/2 cup pineapple
  • 1 strawberry for decoration

Garlic Tahini Dressing recipe

Ingredients:

  • 5 tbsp tahini
  • 5 tbsp lemon juice
  • 5 garlic cloves
  • 1 tbsp olive oil (optional)
  • 1/2 tsp salt or less
  • sesame seeds to garnish

Instructions:

Wash and cut/chop all the salad ingredients and arrange on a plate. For the sauce, place all ingredients in Vitamix or another blender and mix on high speed. Pour over the salad.