These rolls from Becoming Raw deliver a complex combination of flavours and texture that make them impressive enough for a dinner party and tasty enough to eat on any given Sunday evening at home. I went with the Napa Cabbage variation and added a little fresh mint for that, slightly more authentic Thai taste.
For a delicious meal to share with friends, pair these rolls with a mango salad and iced ginger tea.
Rice Paper and Lettuce Wraps: Replace the collards leaves with 6 rice paper sheets and 6 lettuce leaves. Fill as described above. Roll up the rice paper sheet and lettuce together over the filling, tucking in the ends as you go. (Yup, rice paper is not raw…so decide what works for you).
Veggie Filling: Create your own combination of vegetable filling. Try grated zucchini, finely chopped broccoli, diced red sweet pepper, finely sliced celery, broccoli sprouts, finely chopped napa cabbage or lettuce, or other vegetables of your choice.
Napa Cabbage Wraps: Replace the collard leaves with 6 leaves of napa cabbage. Immerse the leaves in almost-boiling water for 30 seconds to soften and wilt them. Fill and roll as directed.
This recipe is from Becoming Raw and is posted with permission from Book Publishing Co. and the authors, Brenda Davis and Vesanto Melina.
After yesterday’s rest day I was determined to get outside for my long run today. The rain and wind (gusts about 40 km) had me debating until 1:30 pm, at which point I decided it would be a “building character” kind of day. I dressed appropriately and ran 14 kms! I’m really happy to report that the rest resulted in a great run – I felt strong and happy throughout. I also had to keep reminding myself to slow down as my pace kept going below 5 min/km – I think that is a great testament to how much happier my body felt after a little more sleep.