Prep Time
20 minutes
Prep Notes
To shorten the time, you may choose to pick up pre-chopped veggies.
Cooking Time
N/
Ingredients
For the summer rolls:
- pack of 12 rice paper wrappers (the ones I use are 22cm/8.5in in diameter)
- lettuce leaves
- veggies (carrots, cucumbers, red peppers, asparagus, celery and bean sprouts work well)
- herbs and flowers (parsley, basil, mint and pansies or other edible flowers)
For the sweet & sour dip:
- 4 tbsp raw apple cider vinegar
- 4 tbsp agave nectar
- 4 sundried tomatoes halves in oil
- juice of 1 lemon
- 1 inch fresh ginger
- 1 tbsp tamari
- 100g (about 1/2 cup) pineapple, chopped into tiny cubes
Directions
-
- Julienne or slice all the veggies into thin long strips. Set them and the herbs out within easy reach of a clean chopping board. Cover the chopping board with kitchen towel.
- Half fill a bowl big enough to fit the rice papers in with hot water, then dunk one at a time until pliable and lay flat over the kitchen towel.
- Arrange two edible flowers or basil leaves, if using, face down in the middle. Top with veggies which won’t blend with the colors of your herbs (carrots over basil leaves or cucumbers over purple pansies make them pop!), then top with other vegetable strips and a line of parsley, careful not to bunch them up in the middle.
- Bring the bottom edge of the wrapper tightly up over the filling, and fold the sides in over it. Continue to roll up tightly and place on a plate, joint-side down. Cover rolls with lettuce leaves to keep them fresh, while preparing the sauce.
- Blend all the sauce ingredients, except pineapple cubes, in a small travel blender, pour it into a dipping bowl, sprinkle with pineapple and serve along side the spring rolls.
Credit
Prep Time
15 Minutes
Prep Notes
Prepare brown rice or quinoa and salad ahead of time in preparation for serving.
Drain the jackfruit, rinse under warm water, then break the pieces apart. It will resemble pulled chicken.
To save on time, you can purchase onion, bell pepper and carrot already diced. Chopped will also work. If you choose to have a heightened mindful session in the kitchen, choose to chop the vegetables yourself. 
Cooking Time
10 Minutes
Yields
4 servings
Ingredients
1 14 oz can of organic young jackfruit
1 carrot (diced)
1/2 bell pepper (diced)
1/2 onion (diced)
2 tbsp curry powder
4 tbsp organic coconut oil
1 tbsp garlic (minced)
2 tsp thyme powder
1/2 tsp Himalayan Sea Salt
Directions
- Heat the coconut oil in a skillet
- Add carrots once the oil is heated and allow them to soften for three minutes
- Add all other ingredients, except jackfruit, to the pot and mix in all of the flavors for two minutes
- Add the jackfruit, mix everything together then simmer on medium for 5 minutes
Serve and enjoy!
Prep Time
30 min
Prep Notes
For partially raw, prepare a baking tray with parchment paper and preheat oven to 425 degrees.
For fully raw, after removing the stem from the mushroom, place the cap in a dehydrator on 110 degrees for 6 to 8 hours.
You will need a food processor or food pulser of some kind.
Cooking Time
N/A
Yields
Appetizers for 3 to 6 people.
Ingredients
For Shroom Caps
- 1 pound of baby bella mushrooms
- 3 tbsp olive oil
- 3 tbsp garlic powder
- Himalayan sea salt (HSS) to taste
For Base Layer
- 1 celery stalk
For Middle Layer
- 1 cup of walnuts (soaked for 30 min)
- 1/2 small red onion
- 1/3 cup of sun dried tomatoes (no oil)
- 1 tsp powdered thyme
For Top Layer
- 1/3 cup of macadamia nuts
- 1 tbsp garlic powder
Rosemary sprigs for garnishing. (Optional)
Directions
- Use a knife to remove the stem from the mushroom caps. Do not discard the stems.
- Rinse the mushroom caps and and dry them with a paper towel.
- Mix olive oil, garlic powder and HSS in a bowl,
- Coat each cap with the olive oil mixture. Do not discard remaining mixture.
- For fully raw, place caps in dehydrator on 110 for 6 to 8 hours then continue with Step 7.
- For partially raw, place caps on parchment paper on tray then let sit in the preheated over for 5 minutes. Remove after 5 minutes or the mushrooms will become too soft.
- Place remaining mushroom steps and celery stalk in food processor to mince.
- Pour the minced stem-stalk blend into the bowl with the remaining olive oil mixture. Mix it all around to season the stem-stalk blend, then begin to scoop spoonfuls of the blend into the mushroom caps.
- Place walnuts, onion, and sun-dried tomatoes in food processor and finely chop. When done, mix powdered thyme, then scoop spoonfuls of the blend into the mushroom caps on top of the celery layer.
- Crush macadamia nuts. You can use the food processor, a garlic press or coffee grinder. When done, mix in the powdered garlic to flavor, then use a spoon to drizzle the garlic-macadamia mix on top.
- Garnish the loaded shroom caps with rosemary.
- Serve and enjoy!
Notes
Mushrooms have a host of benefits, but you are most able to benefit from them when there’s some level of “cooking.” The quick oven time or dehydrator will do that for you so you can enjoy this vitamin and mineral filled, cancer fighting, fiber food.