Spring Rolls - Guest Post

 This is another fabulous recipe that my friend Cindy has shared.  This is one of my favorites, because it is again so simple but the combination is so delicious!  Get this...it's just veggies!  I love it!  Cindy shared these with us months ago and the presentation was beautiful.  She had used Daikon Radish on the bottom with a little Bragg's Liquid Aminos on the bottom and sesame seeds sprinkled on top.  It was beautiful. I hope you enjoy these as much as I do!

Spring Rolls

Zucchini

Carrot

Green Onion

Cilantro

Avocado

Slice zucchini in very thin, long strips; set aside.  Slice cucumber, carrots and green onion into 3 inch matchsticks.  Remove stems from cilantro.  Slice avocado into 1/4 inch slices.  Place a zucchini strip on a flat surface.  Layer the end closest to you with a few matchsticks of each vegetable, slice of avocado and cilantro; roll up on a slight diagonal to secure fillings inside strip.  Garnish with a sprinkle of sesame seeds.  Serve with Dipping Sauce.  Refrigerated, sauce will keep for 4 days; rolls will keep for 2 days.

Dipping Sauce

1/2 cup raw almond butter

1/4 cup water

1 Tablespoon lime juice

1/2 tsp. Chinese 5 spice blend

pinch of cayenne pepper

Piece of green pepper

piece of green onion

grated lime rind

Blend all together in a food processor; thin with water to desired consistency.

Hot Curry Hummus

There are many recipes for Curry Hummus, so I'm not about to claim this marvelous idea, however, I tweaked many recipes to create this, so I guess I can claim this one as my own :)

Hummus is such a great invention to replace so many condiments that are filled with fats, sugar, dairy and other icky things that just make us feel yucky. The trick to great hummus is getting the texture right. I love using my food processor and adding all the ingredients except the water. Adding the water last and only about a tablespoon at a time and then checking the texture before adding more. Here's the great thing, if you happen to get your hummus too thin, it makes for a great salad dressing or for a yummy sauce on a veggie pizza instead of your traditional tomato sauce. So, not all hope is lost if it doesn't turn out just right.

My favorite way to use hummus is as a spread on toast. I will post my yeast free bread soon...it makes amazing toast and with this hummus recipe on it, it's so good!


Hot Curry Hummus
1 medium onion, finely diced
3 cloves garlic, minced
3 cups freshly cooked garbanzo beans
Juice of 1 lemon
2 tablespoons grapeseed oil
1/2 teaspoon salt
3 teaspoons curry powder
hot sauce to taste (any hot sauce you prefer will work, I used Tapatio, I also used about 1 teaspoon)
Water to consistency

Using water, steam your onion and garlic until they are soft. Add onion, garlic garbanzo beans, lemon, grapeseed oil, salt and hot sauce to your food processor or blender. Blend well for 15-20 seconds. Slowly add water until your hummus has reached the desired consistency.