Food First means making what you eat a priority. Making it simple, not more complicated, than it needs to be! It means using food as your medicine and listening to your body and giving it what it needs to get back in balance. Farm before Pharma, I say, and what a great time of year to be sourcing your food from your own garden or from your local Farmer’s Market!
When there’s so much fresh produce, I love to make a batch of simple veggie rolls to have in my fridge to munch on throughout the day. You can even chop enough veggies for the week, making lunch and snack prep easy and quick. There are three components to my rolls: the wrapper, the filling and a fresh sauce for dip.
VEGGIE ROLLS
Wrap: My three favorite choices are a large lettuce leaf, a rice wrap like you would use for spring rolls, or sheets of nori like you would use for sushi. When using the rice wrapper or nori, I still put a layer of lettuce in the roll to buffer all the moisture from the veggie filling.
Filling: Chop up seasonal veggies julienne style and layer into your wrap. Pick what’s in season at your local Farmer’s Market! Be creative and don’t worry about exact amounts! Just chop and roll! Some favorite veggies to put in your wraps could include: carrots, red and yellow bell peppers, cucumbers, radish, sprouts, microgreens, red cabbage and wedges of avocado. Make a rainbow of color to make your veggie rolls beautiful and nutritious!
Dip: For a nice creamy dip with a little heat, mix together, 1/2 cup vegannaise or mayo, 3 T rice vinegar, 1 tsp sugar, 2 tsp sesame oil and 1 tsp Sriracha or hot sauce. You could also use a favorite spring roll dip from your local market.
That’s it! Chop, roll, dip and enjoy! These are great for lunch or anytime you want to munch!
