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Summer Rice Paper Rolls

June 15, 2016

Rice paper rolls are a great gluten free alternative to wheat wraps, and handy for make ahead lunches. I always keep a pack of rice wraps in the fridge to have on hand to wrap up leftovers or when I'm craving something seemingly more substantial than a salad.


Serves 1

  • 4 small rice paper wrappers

  • 1/4 cup shredded cabbage or iceberg lettuce

  •  1/4 cup beansprouts, trimmed

  •  1 small carrot, peeled, grated

  •  1 medium Lebanese cucumber, peeled into ribbons

  •  1 medium avocado, sliced 

  •  Protein-marinated sliced tempeh/salmon/chicken/tuna 


  •  tbsp tahini or ABC nut butter

  • tsp miso paste,

  • tsp brown rice vinegar

  • 1/2 tsp tamari

  1. Pour warm water into a bowl until half full. Dip in one rice paper, swirl for 20sec until soft enough to roll without splitting. 

  2. Place small handful of lettuce along 1 edge of 1 wrapper and top with bean sprouts, carrot, cucumber and finish with slices of avocado and protein. Fold in ends. Roll up firmly to enclose filling. Cover with a damp tea towel to prevent roll drying out.

  3. Repeat with remaining wrappers

  4. Mix together dipping sauce and serve



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