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Avocado Spring Rolls

Hey Everyone,
Here’s a cool new recipe I found.  I can never really enjoy eggrolls or spring rolls because of the gluten in them.  I found this amazing Avocado Spring Rolls recipe that I knew I had to try.  It uses Rice paper as a wrap!  How amazing! They taste amazing, and I can’t recommend them enough.
  • 2 very ipe avocadoes
  • 1 lime, juiced
  • 3 tablespoons of chopped sundried tomatoes sitting in oil
  • 3 tablespoonsof minced red onion
  • 2 tablespoons of very fine chopped cilantro
  • 1 teaspoon Thai yellow curry paste
  • Rice paper wrappers (speciality)
  • Water, for softening wrappers
  • Peanut oil (or other oil), for frying
  1. Mash your avocado with lime juice until they are chunky.
  2. Add tomatoes, onions, cilantro and curry paste together. Mix until they are combined.
  3. Dip your rice paper wrappers in water and let excess drip dry.
  4. Place all on cutting board and put 1 tablespoon of filling in center at one end of your wrapper. Roll the end over and tuck the sides in and continue to roll up – like a burrito.
  5. Heat about 1 or 2 inches of peanut oil in a deep skillet over medium heat.
  6. Place your prepared spring rolls in this hot oil.
  7. Fry on each side until golden brown.
  8. Remove to a mesh cooling rack to drain excess oil.
  9. Serve with store-bought sweet chili sauce.

Bon Appetit,


Quinoa Red Lentil Stew

Hey Everyone,

I just discovered this amazing recipe which was posted on the Savvy Vegetarian, and I knew I  had to try it. I have been on a real lentils kick lately, and I haven’t been doing much with them lately.  Also, Quiona is super healthy, and I’ve been trying to make an effort to eat more of it.

But, I decided to customize this recipe more for my own tastes. The ingredients list may seem long. but it’s really not too bad. Plus, all of the seasonings make it very tasty and flavorful.

The Ingredients:

1/2 cup quinoa

3/4 cup uncooked small red lentils
1 Tbsp olive oil
1 onion, chopped
2 large carrots, peeled and sliced

2 stalks celery, chopped
1/2 small head cauliflower, cut up
1 sweet potato, peeled and diced
2 small pattypan squash, cut up
1 bay leaf
2 inch piece cinnamon stick
2 slices fresh ginger, minced
1 Thai bird’s eye chili, sliced (seeds removed if you want less heat)
6 cups water or unsalted soup stock
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt & pepper, to taste
1/2 bunch cilantro, minced
2 cups chopped fresh kale


Start by washing the  lentils and quinoa and drain in a sieve.
Place all of the ingredients in a large slow cooker. (or you can cook on the stove)
Add your chopped vegetables, except fresh cilantro and kale.
Add all of your seasonings.
Add stock/water.
Mix well and cover with lid.
Cook on ‘Low’ for 6 hours, stirring occasionally.

In the last half hour of cooking, turn the heat up to ‘High’ and add the fresh cilantro and kale.
Cover and let finish cooking.

Bone Appetit, 



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