Email Me: calamitywilde@gmail.com

one girl's quest to follow her heart... into her food

You can call me vegan, but definitions can get messy. I haven't eaten animal products in a year and a half, but I didn't throw away all my leather shoes when I turned vegan, because I also believe in no waste. I don't eat animal foods for ethical reasons, and I eat plant foods for health reasons. I don't believe that an animal-free diet is right for everyone, but I do believe that a conscious connection to our food is vital. I am a nutritional consultant, and I am in school to further my knowledge of holistic health. I love life and health and think the two are inseparable. This blog ponders what we put into and onto our bodies. We really are what we eat, and because the skin is so great at absorption, we are what we wear, too. Through this blog, I will explore cruelty-free, toxin-free, chemical-free, GMO-free, and big corporation-free methods of eating and caring for our bodies. Hippocrates had it right when he said, "Let thy food be thy medicine."

Sunday, March 14, 2010

Live Spring Rolls with Lemon Ginger Dipping Sauce


Found this one in the March issue of Vegetarian Times. It is absolutely amazing.

Sauce

1/4 cup raw tahini
2 T raw agave nectar
4 t soy sauce (I actually use Bragg's Amino Acids)
1 T lemon juice (or the juice of about 1/4 lemon)
2 t minced fresh ginger (I only had dried, and it worked fine)

Rolls

8 swiss chard (I used rainbow chard) leaves, tough parts trimmed
1/2 cup julienned carrots
1/2 cup julienned beets
1/2 medium bell pepper julienned
1/2 cup bean sprouts
8 fresh basil leaves
4 sprigs fresh mint

To make sauce, stir everything together with 1/2 c water.
To make rolls, fill each leaf with a pinch of each vegetable, a basil leaf and a couple mint leaves. Roll it all up and enjoy!
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