Summer Rolls with Crudités

there was hardly a thing i loved to snack on more than on crudités, or raw vegs. anything raw – from carrots to fennel and kohlrabi – was my friend. for kindergarten and school, i wouldn’t take a granola bar or an apple with me, i’d ask mom to give me a whole fennel. nobody would have been surprised if i started to develop furry ears and bigger than average front teeth…

[gap height=”20″]to date, i still love my raw vegs, but i find it much harder to incorporate them into my everyday life. since i’m always away from home for breakfast and lunch i usually eat what’s available (that sounds awful, i know). and for dinner i’m either out, as well, simply too tired to create anything or before or after workouts – and ballet on a full tummy doesn’t really work all that well. besides, i’m not a big fan of a raw dinner… i find cooked vegetables just that much easier to digest in the pm, resulting in much better sleep. so any chance i get to chop up a couple good ol’ vegs to eat raw on daytime – i embrace it!

here i made summer rolls (you know, spring rolls’ sexy little sister) with different roots (candy beets, yellow and orange carrots), zucchini, sprouts and lots of herbs for flavor. it’s a dish i love every time and it sort of kicks off summer for me.

how about you serve this with an extra healthy kick of infused citrus water, hmm? it’s my latest obsession. healthier than a smoothie and such a good way to stay hydrated all day.

also, yay for candy beets! they’re like fun in a bulb.[gap height=”20″]

summer rolls with crudités
tools: 1 julienne peeler

ingredients:
rice papers for spring rolls, small
1 small pack glass noodles, cooked
1 candy beet, in matchsticks or julienned
1 yellow & 1 orange carrot, in matchsticks or julienned
1/2 zucchini, in matchsticks or julienned
1 handful alfalfa sprouts
1 handful radish sprouts
1 bunch each thai basil, mint and cilantro
salad leaves, if desired

for the dip:
6 tbsp. soy sauce
1 lime, juice
chili sauce
sweet chili sauce

directions:
cook the rice noodles according to directions in hot water and drain, then put aside. prepare the crudités as indicated; either julienning it or cutting it into matchsticks.
take one rice paper at a time and soak it in a bowl of water briefly. lay on a humid kitchen towel and start to fill: the herbs first, then the veggies, some glass noodles and sprouts. either fold in the sides and then roll up or leave the sides “open” so that the herbs and crudité peak out. arrange on plates and serve immediately, with the pimped soy dressing and/or simply with some sweet chili sauce.

[gap height=”30″]

citrus infused water with thyme

ingredients:
1/2 orange, sliced
1/2 blood oragen, sliced
1/2 grapefruit, sliced
1 lemon, juice
1 piece (3 cm) ginger, peeled and grated
3 tbsp. maple syrup
3-4 twigs thyme or other herbs on hand

directions:
note: the citrus should be organic, if possible. clean under the hot water before slicing. put everything in a jug and stir and fill up with water. chill and serve. can be filled up several times.