Posts tagged #brown rice

Raw Veggie Spring Rolls + Peanut Sauce

These rolls are so fun to make! Perfect for a date night, an activity to do with kids, or as a Sunday night thrill in place of your weekly food prep. Even though you are getting your 5-a-day plus some, you will hardly realize it’s basically a salad in disguise. These raw veggie spring rolls are bursting with flavor and have limitless options for the types of fillings you can try. Please share any great variations you come up with in the comments below!

Because these are made with brown rice, you are getting all of the fiber, vitamins, and minerals that come along with the whole grain. The white rice variety has minimal nutrition and the quickly digested carb will spike your blood sugar.

Brown rice paper + quality ingredients = healthy swap for your take-out favorite!

Raw Veggie Spring Rolls + Peanut Sauce

Ingredients:
1 package brown rice spring roll papers -found at Whole Foods!
Raw veggies: any and all that you have! I used:
Purple and green cabbage, shredded
Carrots, shredded
1 Red pepper, julienned
Baby bella mushrooms, sliced
Baby spinach
2 inches of ginger, peeled and finely chopped

Peanut Sauce:
1/2 cup peanut butter, organic + smooth
1 lime, juiced
1 clove garlic, pressed (1 tsp crushed)
1 Tbsp. Tamari or Bragg Liquid Aminos (if you’re not GF you can use soy sauce)
1 Tbsp. hot sauce
1/2 tsp sesame oil
1/4 cup hot water

Directions:
First, wash and prep all of your veggies and arrange them out for easy access. Have a large plate, serving dish, tupperware, cookie sheet, or something to place all finished rolls on to ‘set’. You will also need a surface to roll on – I used a large cutting board but a clean counter would work!

Next, fill a large bowl-as close to the size as the rice paper circumference as possible-with very warm water. When you’re ready to roll, dip and submerge a sheet of the rice paper in the water for 7-10 good seconds (read back of package in case time varies with each brand). Remove from water and lay flat on your rolling surface. Add all of your fillings and roll like this:

Place on tray spaced an inch apart to set/dry. You can eat them right away or place in an air-tight container in the fridge to enjoy throughout the week. Makes a great light lunch, appetizer, or snack!

Peanut Sauce:
Wisk all ingredients in a bowl, slowly adding the hot water until you get to your desired consistency. Add in any extra spices to taste. The sauce will keep in refrigerator up to 10 days.

Enjoy!

The Berenstain Bears <3 Porridge

No eggs, no oats, no problem. You can make a great breakfast out of any grain really-when you add the right ingredients. Strive to use whole grains when possible and always give them a good rinse (or better yet, soak) before cooking.

Because I often pack my breakfast and lunch the night before, I had a little panic when I saw I was out of my usual fixin’s. If I get to the early gym class I am beyond hungry by 8am and breakfast is non-negotiable. While thinking of the healthiest option I could grab at my corner bodega, my eyes paused on the bag of brown rice. Hmm…Aha! Brown rice porridge it would be. The word ‘porridge’ always makes me think of The Berenstain Bears books and it’s hard to shake a connection as deep as my childhood is with those paperbacks. So just when you think you have no hope for breakfast, warm up with this meal fit for a grizzly!

Brown Rice Porridge


Ingredients:
1 cup Brown Rice
1 cup Water
2 cups Almond Milk (any milk or even water)
2 Stevia packets or 15 drops liquid
1 Tbsp. Cinnamon
1 Tbsp. Ground Flax Seeds
2 tsp. Vanilla Extract

*Optional add-ins: 1 Tbsp. coconut oil, 1 Tbsp. maca powder

Directions:
Bring the water and almond milk to a boil and add in brown rice and cinnamon. Simmer until rice is cooked through and to desired texture & thickness of the porridge. Add in vanilla, stevia, and ground flax seeds after rice becomes soft and incorporate thoroughly into the mix. The flax will absorb some liquid so add in any extra water or almond milk depending on thick you want it. Taste and tweak accordingly. Some like it more ‘al dente’ and others like it as straight mush. Find your happy place and enjoy!