Spring Rolls | Veganized

I’ve recently discovered not only how to make spring rolls, but how delicious they are. I always thought they looked so complicated, but I’m so glad I realized that they really aren’t difficult to make at all and make a perfect meal. For this recipe, I’m not only going to give you a recipe, but walk you through exactly how to make them! I’m also throwing in a yummy peanut sauce that you can dip the spring rolls in.

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Spring rolls

Ingredients:

  • Spring roll wrappers / rice paper (found at most grocery stores in the international section, at an Asian market, or online)
  • Carrots: thinly sliced
  • Cabbage: thinly sliced
  • Cucumber: thinly sliced
  • Sprouts
  • 1 avocado

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Roasted Beets with Sautéed Garlic Beet Greens

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Beets can be extremely intimidating if you’ve never tried them, or cooked with them. I thought I’d do a little “how-two” for anyone that wants to experience the beauty of the beet!

Beets are extremely nutritious, and taste so good if you cook them right! They are LOADED with nutrients and anti-inflammatory properties. Their beautiful deep red color comes from all their phytonutrients. They are also great food if you’re wanting to detox. I love eating both the beet and the beet greens (which are also loaded with lots of vitamins and minerals), so I included how to cook the greens as well for a lovely accompaniment to the beet root. Beets tend to be very bitter, so I’ve found that roasting them is the best way to cook them because it draws out a lot of their sweet flavor and makes them soft on the inside and crisp on the outside. They’re so delicious you just won’t be able to beet them!

Roasted Beets

1-2 Servings

Ingredients:IMG_8940

1 bunch of beets

1-2 cloves of garlic

1 Tbsp oil (coconut, or flavored olive oil is suggested)

1-2 Tbsp. vegetable stock (optional)

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What I Eat In A Day | August 7, 2015

I was back at home, and out of my apartment for the week so today’s food was a little different than it typically is. For breakfast, I didn’t have my “usual,” but instead had two slices of (slightly burnt..oops!) Ezekiel cinnamon raisin bread drizzled with maple syrup and two bananas. I also had a cup of coffee, with some almond milk added to it. 

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My mom has a huge container of herbs, and the basil was growing super tall. I picked off several stems and started to dry them to make some dried basil. It’s really easy to do! All you have to do is pick some stems of an herb, then tie a string (yarn or twine works well) to the end of the stem, and then tie each stem to a coat hanger. Hang the hangers in a dark, dry closet for a few weeks and you’ll have some awesome/flavorful dried herbs! Super simple and inexpensive!

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How-To: Buy in Bulk

I have recently discovered the “bulk” section at grocery stores. I can’t believe it’s taken me this long to realize how great they are. Buying in bulk allows you to only get as much of a product as you need, and you only pay per pound. I love this way of shopping because often times I don’t need a fifteen dollar bag of quinoa for just myself, instead I can use the bulk section and only get a cup for a dollar or two. This way of shopping is very practical because you’re not wasting your money on the packaging, or brand name, instead you’re only buying the product.

Buying spices in bulk is also great, because if you only need a couple of tablespoons of an expensive spice or herb, you don’t have to pay for an entire bottle.

My favorite things to buy in bulk are nuts, seeds, grains, and dried fruit. Mostly because I know if I get an entire box of dried fruit, I’ll eat it all in one sitting. So by buying only a serving, I not only save money, but I keep myself from eating an entire box.

Buying in bulk may be confusing, so here’s some easy steps to walk you through it!

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How-To Make Almond Milk

Recently, I’ve been making my own almond milk. After realizing how easy it was, and how much more natural it is, I am hooked. Most store bought almond milk contains thickeners, like lecithin and carrageenan (made from seaweed, that can lead to digestion problems) both are unnecessary additives. So by making my own, I get to control the ingredients, which makes me feel better about what is going into my body.

Now onto the almond milk process….it usually takes about ten minutes altogether, not including the time the almonds take to soak (overnight). So this is really easy to do in the morning before making breakfast.

First…
Soak natural (organic if you’d like) almonds in filtered water overnight, or for at least twelve hours.

Second…
Pour the almonds into a blender and add four cups of water for every one cup of almonds. I like to use the water that the almonds soaked in as part of my four cups of water.

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