I turned 39 on March 18th – last thirtieth birthday… I love my age, I love that you feel more comfortable, are wiser, more experienced and chilled. I know what I want from life and all I need is being healthy and having the energy to work for the things I dream about. What I don’t like about my age is that somehow my boobs and face started to feel gravity more than ever 😉 and that I tend to get heavier when I become just a bit sloppy with my food choices. That said I come with spring resolutions. You know I love to have them 😉 Simple- more healthy choices and saying no to sugar and white flour. I love them, luuuuv them. It’s easier to say no to them in spring and summer when I have a lot of workouts in the garden, biking and just moving outdoors.
This little meal over here is perfect for a start. It’s super delicious, full of raw veggies and fruit and fils you up thanks to the peanut sauce. Plus I bought a new spiralizer and mandoline and wanted to show off 😉
Feel free to adjust this recipe to your taste- this is just a suggestion.
carrot and mango cut into matchsticks
avocado, romaine lettuce, spring onion, coriander, mint
Preparation: I fill deep plate (large enough to acoomadate rice paper) with hot water and put one circle of rice paper at the time and hold it for few seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
Once soft, transfer to a clean, slightly damp surface .I prefer a wooden cutting board or a plate. Gently smooth out into a circle. Add carrots, zucchinis, mango, romaine, and a handful each cilantro and mint. Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh. Repeat process until all toppings are used. I like to cut them into two just before serving.
Peanut sauce: 2T smooth peanut butter, 2T soy sauce, juice from half a lime, 2T maple syrup. Mix all ingredients and add water tablespoon at a time until you reach a runny honey consistency. Dip your rolls in the peanut sauce and enjoy the meal 🙂
This looks so amazing and fresh, exactly what we need for Spring.
I have the rice papers from previous rice roll making but I have never added mango – I will definitely be trying this very soon. Thanks for sharing x