coming off of a juice cleanse recently (much more to say on that topic, stay tuned), I’ve been really struggling with what to eat – after three days filled with nothing but fresh, delicious green juice, my stomach has started to get even more agitated than usual by things like processed, salty foods… which is great – it means more meals at home, more fresh fruits and veggies, and more time spent mindfully cooking. It’s almost like my stomach is forcing me into continuing my cleanse, and I’m grateful.
However, in an effort to use less salt but still get a ton of flavor, I’ve had to do a lot of experimenting with different spices and seasonings to make things taste as deep and rich as I’m craving, while not having all of the nasty effects that a sodium overdose can bring. Hence these fresh rolls, which get a deep and delicious flavor from the combination of spices, cilantro, and crushed peanuts.
To make them, just sauté thin strips of sweet potatoes, shredded fish, and half a cup of green peas in olive oil until they’re crispy… Once they’re finished, lightly wet three traditional rice paper wraps and pour the sautéed mix in, adding in thinly sliced kale and long, fine strips of Daikon radish. Carefully roll it all up, and top with crushed peanuts, sliced cilantro, and some chili flakes and a dash of sweet chili sauce, and maybe a freshly squeezed lime. (If you’re focusing on cutting out sodium, like I’m *trying to* at the moment, swap the sweet chili sauce for a mixture of finely ground red pepper, 1 tbsp of water, and 1 tsp of local honey). Enjoy!
Lindley Battle 