When I first started doing cleanses and fasts for spiritual work I had a really hard time finding things to eat that supported the prescribed diet. I was living off of fruit and salad with no dressing. It was depressing trying to live my life with friends and seem somewhat normal when we would go out to eat. I slowly started learning ways to work around all of the restrictions and started eating more meals at home. This was a meal that our dear friend and chef, Season got me into. The key to these meals is learning how to take a basil leaf or a mint leaf and use it as a simple seasoning for your palate to stay satisfied. The dipping sauce was introduced to me by our resident goddess, Hannah.
This one has saved my ass on many lunch occasions!
· Spring roll wrappers
· 1/2 cup bean sprouts
· 1/3 head of green cabbage, chopped
· 1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)
· 1 mint leaf or basil leaf per roll
· 1/4 cup carrots or beets, grated or julienne
· 1/2 tsp. fresh ginger, grated (optional)
half of an avocado blended with a squeeze of lemon juice for more flavor.
Toss together all ingredients together except wrappers in large bowl. Submerge spring roll wrappers in hot water until pliable, about 15 seconds. Place about 2 tablespoons of mix on wrapper and wrap your spring rolls. Serve with dipping sauce and enjoy!