INGREDIENTS

Fresh Spring Rolls 

5 rice paper wrapper sheets
3 medium zucchini, spirialized
3 medium carrots, spirialized
1 cup shaved purple cabbage
2 spring onions (scallions), diced
3 romaine leaves, cut in half
1/2 small cucumber, sliced thin
1/2 cup chic peas (for salad )
Pinch of black sesame (for salad)
1/4 cup sweet & sour dipping sauce

DIRECTIONS

Prep the veggies and place into individual bowls, set them close to a cutting board. Fill a wide shallow bowl with 2 inches of water for soaking rice wrappers. Soak a single wrapper for about 5 seconds (it will soften as you fill it), place onto wet cutting board, place 4 cucumber slices onto wrapper (slightly off center and closest to you), follow with carrot spirals, cabbage, zucchini spirals, and a piece of lettuce. Note: try not to overfill your wrapper or it may tear apart as you try to roll it.

Flip the end of wrapper (closest to you) over top of the veggies, tuck and tighten wrapper under the veggies as you begin to roll it away from you, once you roll it over once, fold both left and right side of wrapper towards the center, then finish rolling the wrapper (away from you) until the spring roll is tight and firm. Set aside leftover zucchini and carrot spirals to use for your salad along with the chic peas and black sesame seeds. Prepare your dipping sauce/salad dressing.

INGREDIENTS PART II

Sweet & Sour Dipping Sauce and Dressing

1/2 cup water
1/4 cup tamari
3 tbs lemon or lime juice
3-4 dates (in place of refined sugars)
2 tbs almond butter
1/4 tsp ground ginger
Pinch of hot chili flakes

DIRECTIONS

Blend all ingredients, except chili flakes, in high-speed blender until smooth. Pour into dipping bowl and garnish with chili flakes and diced spring onion. Makes about (4) 1/4 cup servings.

Asian Salad

DIRECTIONS

Take remaining zucchini and carrot spirals and toss them together in a salad bowl. Add red onion, chic peas, spring onions, black sesame seeds, and top with 1/4 cup dipping sauce/dressing.

INGREDIENTS PART III

Fresh Carrot Ginger Juice

8-10 carrots
1″ chunk of fresh ginger

DIRECTIONS

Wash carrots and trim ends. Run carrots and ginger through a high-quality juicer and strain any remaining particulate. Pour and serve. Makes about 16 ounces.

Nutritional Information:

Calories: 805
Carbs: 145 g
Protein: 32 g
Fat: 14 g
Fiber: 26 g

Calcium: 413 mg
Iron: 9 mg
Magnesium: 301 mg
Zinc: 5.7 mg

B1: 1.02 mg
B2: 1.2 mg
B3: 8.5 mg
B5: 2.2 mg
B6: 2.5 mg
Folate: 386 mcg
Vitamin C: 188 mg
Vitamin E: 6.1 mg
Vitamin K: 116 mcg

For More From Kristine Keating, follow her Instagram Account: @Kristi.Keating