MANGO AND VEGETABLE SUMMER ROLLS

Also known as Vietnamese rolls, these are some of the freshest appetizers that I can think of, and bonus, they are super healthy too!

I use to make meal plans for a few poker players, and these were one of my most popular food items. Everyone seemed to love them. Myself included. :)

They are a bit tricky to roll at first, but it is not as hard to do as it seems. You will get the hang of it very quickly and should be pretty good at it after a few attempts. So don't  let it intimidate you, it's actually quite fun, and well worth the effort.

MANGO AND VEGETABLE SUMMER ROLLS



Ingredients:

• 8 (8 inch) brown rice paper rounds
• 4 oz brown rice glass noodles (also known as rice vermicelli)
• 1/2 head of iceberg lettuce, cut into a chiffonade
• 1 cucumber, sliced very thin (I did not use the core as the seeds make it too soggy)
• 1 avocado, pitted, skin removed, sliced thin
• 1 mango, pitted, skin removed, sliced thin
• 8 cilantro springs

Preparation:

Bring a medium sized pan filled with water to a boil, add the brown rice glass noodles, and cook for 2 minutes until softened. Drain and rinse with cold water. Reserve

Fill a bowl that is wider than 8 inches with warm water, gently immerse 1 rice paper round, and let stand for a few seconds until it is soft and pliable.  Lift out, letting excess water drip off, then lay on a large plate, smoothing it out.

Arrange a little bit of the lettuce and the glass noodles across the center of the round, leaving about 1/2 inch on each side uncovered.

Top with a few mango slices, avocado slices, cucumber slices, and cilantro leaves.

Fold the edge of the wrapper nearest you over the filling, tucking as tightly as possible, until it touches the other side of the wrapper.

Fold the sides in and continue to tightly roll until sealed. 

Place the roll on a plate lined with a damp towel and cover with another damp towel.
Make 7 more rolls, using the same method.

Remove the damp towel, place two rolls per serving plate, and serve with Thai peanut sauce.

Enjoy!!

This will make 4 servings (8 rolls)

HOW TO MAKE NON-DAIRY WHIPPED TOPPINGS

Non-dairy whipped toppings? Yes please! These two flavors are good enough to bring any whipped cream lover into a heavenly state. They are perfect to use for special occasions, on top of fruits, or on a delightful dessert to impress friends. 

The sweet cashew whipped topping is to die for! The color is a little bit of a light caramel, due to the dates in the recipe.  However the flavors and textures are so rich.
It definitely is on the sweet side because it is comprised of mostly dates and cashews, yet it is also full of nutrients. Sweet food that nourishes the body... Now that's what I like to get if I am going to indulge!  Serve it as a replacement for your dairy whipped cream recipes, or simply on top of fruits.

The coconut whipped cream is very similar to a regular dairy whipped topping, as the texture is very fluffy. You could use a coconut milk can instead of cream (make sure to use the full fat ones).  But you will not yield as much as the coconut cream, so you will need to adjust the sweetener and the vanilla quantities. Plus, a lot of the coconut milk companies use guar gum as an ingredient, which emulsifies the cream and the water.  Thus the cream does not separate, and it doesn't work. I have personally have had much better results with coconut cream. You can find coconut cream at Trader Joe's, online, or in your local Asian market. Trader Joe's brand works really well.

These are super easy to make.  The hardest part is deciding on which one to satisfy your sweet tooth! 


HOW TO MAKE NON-DAIRY WHIPPED TOPPINGS


Ingredients:


For the sweet cashew whipped topping:

• 1 1/2 cups of raw cashews, ideally soaked in water for 2 hours to overnight
• 3/4 cup of water
• 6 dates, pitted, (if they are hard, soak them in warm water for 30 minutes)
• 1 tablespoon of coconut oil
• 2 teaspoons of vanilla essence
• 1/2 teaspoon of cinnamon

For the coconut whipped cream

• 1 can (14 OZ) of coconut cream, refrigerated overnight
• 2 tablespoons of coconut nectar (or liquid sweetener of your choice)
• 1 teaspoon of vanilla essence

Preparation: 


For the cashew whipped topping: 

1. In a high speed blender, blend all of the ingredients together until extremely smooth
2. Keep refrigerated for up to 6 days..

For the coconut whipped cream;

1. Chill your coconut cream in the fridge overnight
2. Remove the can from the fridge without shaking, and remove the lid.  The fat and the liquid will have separated, leaving a nice thick cream on top.
3. Scoop out the top, thick cream, leaving the liquids (if any) at the bottom
4. Place the cream in a mixing bowl, (you might want to chill the bowl in the freezer for 10 minutes prior to using it if you live in a warm climate)
5. Add the coconut nectar and the vanilla essence to the bowl, and beat with a mixer for about a minute until creamy and smooth. 
6. Use immediately or refrigerate for up to a week for later use.

Enjoy!

These recipes will make:

1 1/4 cups of sweet cashew whipped topping
1 1/2 cups coconut whipped cream

HOW TO MAKE DELICIOUS HOMEMADE VANILLA CASHEW MILK AND CASHEW CREAM

If you have never tasted homemade nut milks before, you are seriously missing out on some of life's yumminess. They taste nothing like the store brought ones (which really should make you wonder what kind of process those go through). They are velvety in texture, and have a super fresh flavor. Some nuts require to be strained through a milk bag, but cashews don't. They are one of my favorite beverages by far and taste ridiculously good with in a bowl of cereal or granola topped with fresh fruits!

Don't be intimidated, as I used to be when trying new techniques or ingredients. Really, trying new things is the best part about cooking. This is just as easy as making a smoothie, and it only requires 5 INGREDIENTS!!! That's right, as easy to make as can be, and it tastes heavenly. I still don't know why people bother buying nut milk from the stores. I promise you that you will be addicted the second that you savor it!

It is recommend to soak the cashews in water from 2 hours to overnight. The reason being is that nuts have enzyme inhibitors, and soaking the nuts neutralizes them. It also makes the proteins more readily available, and encourages the growth of healthy enzymes crucial for healthy digestion.

It is not going to change anything to the recipe to soak them or not, but it adds benefits to your health. I have many times been in a hurry and skipped that part, but ideally soaking raw nuts before use is best.

I am giving you a recipe for vanilla cashew milk, which is delicately flavored and sweetened, but if vanilla is not your thing, you can skip it. Same goes with the dates; you can use less if you want more of a neutral flavored milk. I personally find that this amount of vanilla and dates brings out the best flavors, but I understand that everyone's taste buds are different, so be my guest and skip those if they are not your thing.

I am also providing you with a cashew cream recipe. It is pretty basic and simple, but it makes for a great replacement for dairy cream in recipes. I have made creamy pasta with it, creamed soups, and all sorts of other yummy food. Have fun trying it as a substitute next time you see a recipe using dairy or even soy cream. You will be pleasantly surprised with the results.

Let's get the blender ready for some yummy dairy alternatives.

HOW TO MAKE DELICIOUS HOMEMADE  VANILLA CASHEW MILK AND CASHEW CREAM

Ingredients:

For the vanilla cashew milk:

1 cup of raw cashews, ideally soaked in water for 2 hrs to overnight
1 tablespoon of coconut oil
3 dates, pitted (if they are not soft, soak in warm water for 30 minutes)
1 teaspoon of vanilla essence
1/4 teaspoon of cinnamon powder

3 1/2 cups of water

For the cashew cream:

1 cup of raw cashews, ideally soaked in water for 2 hrs to overnight
1 cup of water

Preparation (same method for both recipe) : 

In a high speed blender, blend all of the ingredients together until extremely smooth.
Keep refrigerated in a jar for up to 6 days.
Blend well before using as the water tends to separate.

These recipes will make:
4 cups (1 liter) of vanilla cashew milk
1 1/2 cups of  cashew cream

HOW TO COOK BEANS

If you are one of those who think that making your own beans is a difficult task, put those thoughts away! There couldn't be anything easier to make. However they do require a long cooking time, (from 45 minutes to 2 hours +), depending on the variety, size, and how old they are... I bet you didn't know that older beans takes longer to cook?  A good way to get younger beans is to buy them in bulk, as they tend to have a higher turnover, and therefore are generally fresher beans. Keep in mind that beans will expand during soaking and cooking, so a little bit goes a long way. A general rule of thumb is that most beans will have grown about 2.2 times in size after cooking.

Some planning is also needed as you need to soak them the night before, but really it's not bad. It will take you two minutes to take care of that, and only a few minutes of preparation time before and after cooking. Just make sure you are making them on a day that you have a few hours of leisure at home (while they simmer).

So why should you make your own beans rather than buying canned ones? Here's a few good reasons:

1. Dried beans are less expensive than canned ones. Who doesn't like saving money on their groceries?
2. Home-cooked beans are healthier. Unfortunately, 1/2 cup of canned beans can consist of 1/3 of your daily recommended sodium intake. You can decide how much, and what kind of sodium goes into your beans when making them yourself. Sea salt is a much better option than the processed table salt that you will find in cans, and you don't need to use as much as they do.
3. Most canned food contain BPA (Bisphenol A), which has been associated with cancer, heart disease, and many other health problems. Organic dried beans will be free of chemicals, which right there, makes them a winner.
4. Homemade ones have better texture and taste. The canned ones tend to be mushy.
5. You can freeze them. That is a huge advantage, I suggest you make a big batch of beans and then split them into 1 cup portions and freeze them for later use. You can easily thaw them when needed in recipes and do not have to make them all the time. 
6. You can add flavors to them! By adding spices, broth, or seaweeds, you can subtly change their taste. Some of my favorites are: adding cumin to the cooking water for a spicier tone, adding a medium size piece of kombu (seaweed) to the water for more minerals, or simply cooking my beans in a nice vegetable broth instead of plain water.

So now that we know why dried beans are better... Let's make them!

HOW TO COOK BEANS

1. Rinse and pick through the beans. Dirt, small stones, and who knows what else can come from the bulk bin. Give them a quick rinse in cool water, and then a look to pick out any cracked beans, as well as any small stones.
2. Soak the beans. Put the beans in a large bowl and cover with cool water for a few hours up to overnight (I usually soak mine the night before so that they are ready to make in the morning when I get up). This will reduce the cooking time, minimize gas, and preserve the most nutrients.
3. Cook the beans. Pour the beans into a wide pot and cover with about two inches of water. Add any flavors or spices at this point, just no salt yet, as salt will prevent them from absorbing water, and will slow down the cooking process. You can add sea salt towards the end, at about 3/4 of the way is fine, or once they are almost ready for more flavors. Place over medium-high heat, and bring to boil. This will bring the water to the top, and form a foam. Scoop off the foam.
4. Reduce the heat, and simmer gently until they are tender. This will take anywhere from 45 minutes to 2 hours, depending on the beans. The best way to know that they are ready is to taste test them, they should be tender but not mushy. Add water while cooking if needed, as they will absorb a lot of it.
5. Remove from the heat. You can drain them to use in a recipe, or store them in an air tight container and keep in the refrigerator or freezer (with a little bit of their cooking liquid to save for later use). By the way, that cooking liquid is delicious as a "broth" in soups and recipes, I would personally not throw it away!

Let me know in the comments section if you have any questions. 

Bon appetit!

Rinse the beans

Soak the beans

Put the beans in a pot and cover with 2 inches of water (shown here with a piece of Kombu)

Bring to boil, remove the foam, then reduce the heat and simmer

Drain the beans to use in a recipe, or store them in an air tight container 

Enjoy!

HOW TO ROAST BEETS

Yes, you can call me crazy, as there were a time where I truly disliked beets...
I lived in New Zealand over 10 years ago, and I remember that they would use beets in many of their sandwiches and burgers.  Even McDonald's over there used beets in their burgers! I thought they tasted horrible, and couldn't understand why people ate them.  I forced myself to try them a few times and somehow, one day, I really started to enjoy them. I was shocked. I do believe that taste buds can be trained to like something if you give it a few tries  And sure enough in this case it worked. Now, I can't get enough of them!

They are pretty easy to prepare, but get really messy. Make sure to wear an apron, or at least an old shirt when making a recipe that uses beets, as they can leave pretty big stains on your clothes. 
Roasting beets is quite easy, and they become so versatile. I have used them in salads, quinoa dishes, rice dishes, sandwiches, hummus, and many other recipes. But in reality, I am just as happy eating them on their own. Roasting them brings out their natural sweetness, and is delightfully delicious.

They are quite nutritious too, proving to be a great source of folate, beta carotene, iron, magnesium, dietary fiber, potassium, and vitamins A, B, and C.

They are also known to cleanse the body as they are a purifier for the blood, and are a great tonic for the liver. They have a reputation to be a good fighter against cancer, great for pregnancy, a natural aphrodisiac, and amazing energy booster. I don't think we need more reasons (although there are many more) to dig in, and eat them regularly! So put on your apron, and follow this easy recipe/technique so that you can enjoy them as soon as possible!

HOW TO ROAST BEETS

Ingredients:

3-4 beets
1 tablespoon of olive oil
Salt and pepper to taste

Preparation:

Preheat the oven to 400 F.
Trim the leaves and stems from the beets, then wash them.

Dry the beets with paper towels.
Place a large piece of heavy aluminum foil on the counter, place beets in the center, drizzle with the olive oil and season with salt and pepper.
Wrap the beets into a sealed little packet, closing the aluminum foil over them.

Roast the beets in that packet for 45- 60 minutes depending on their size. They will be tender in the center when ready (you can test with a fork pierce through in the middle to feel the tenderness).
When the beets are tender, remove them from the oven, and let them cool.
Remove the skin by rubbing the skin off with paper towels; you can use a paring knife for the roughest parts.

Cut them in quarters, cubes, large juliennes, or slice them (depending on what you plan on making)
Season with sea salt and pepper, then add to your dish.
Of course enjoying them on their own is also a great option!