Summer Salad Rolls with Kelp Noodles and Peanut Miso Sauce / by Shelby Stewart

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INGREDIENTS:

·      Sliced Mango
·      Sliced Avocado
·      Kelp Noodles
·      Basil
·      Tempeh
·     Sliced Red Cabbage
·      Rice Paper

HOW TO MAKE:

1.Slice the Tempeh in strips and place in a fry pan until warm and slightly golden
2.To soften the Rice paper, dunk it in warm water for 5 seconds and lay it flat for about 30 seconds to cool, then it’s ready to roll (lol)
3.Layer the mango, avocado, tempeh, cabbage, kelp noodles and basil (for this step, less is more, it will be much easier to roll
4.Tuck in the ends and roll it up!

PEANUT MISO SAUCE:

INGREDIENTS:

·      3 tbsp. Peanut Butter
·      1 tbsp. Miso Paste (I like light miso for this recipe, my favorite is Shiro Miso)
·      2 tbsp. Olive Oil
·      1 tbsp. Lemon Juice
·      2 tbsp. Water

HOW TO MAKE: 

1.Blend all the ingredients until smooth

WHY YOU SHOULD MAKE THESE:
Sub Kelp noodles for rice noodles because they are much higher in vitamins and nutrients, without compromising any taste. Kelp is a sea vegetable and high in Iodine, which plays an important role in a healthy metabolism and thyroid function. Tempeh is a fermented soy bean and adds a great source of protein for a more substantial salad roll! Both of these items can be found at any health food store.



RECIPE BY MAGGIE ARCHIBALD
PHOTOS BY SHELBY STEWART

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