Roasted Veggie Tacos

Tacos are a blank canvas for your creativity and nourishing pleasure. There is no wrong you can do (aka no judgments here). All you can do is think about what sounds good to you, place it in a toasted tortilla and enjoy mindfully!

I find it is so helpful to have a functional recipe like this on hand for those meals you want to taste good, be healthy, but don’t have much bandwidth to “make it fancy.” This recipe is also a great vehicle for leftovers. Something to keep in mind, just because we are having tacos, doesn’t mean it has to be seasoned with Mexican inspired spices. Use your intuition to guide you as you build your tacos. Use the recipe below for more inspiration and mindful cooking guidance.

My favorite tortilla brands (all are gf):

• Siete Chickpea Tortillas or Cassava Tortillas

• Guerrero corn Tortillas (not the cleanest ingredients, but cheap and good quality)

• Food for Life: Ezekiel Small Sprouted Grain Tortillas (typically sold at Trader Joes. These are hardy in flavor).
  

  What’s your favorite brand? Share with us below!

Ingredients: (Recipe is for around ~8 tacos)

• Tortillas of your choosing

• 3 different types of veggies for roasting.

  • My go-tos:

    • 1/4 of a large head of red cabbage

    • whole head of cauliflower

    • 1 large sweet potato or 2 medium

• 1/2 of yellow onion sliced

• Beans of your choice (ie. one can or 2 cups of freshly made black beans, kidney beans, white beans, garbanzo beans or hummus)

• Garlic powder, salt & pepper for seasoning the veggies

• Favorite salsa (topping)

• 1 ripe avocado (for topping)

• Olive oil

• Optional: Cheddar cheese (or sub feta or any other favorite cheese. If going vegan, you can sprinkle some nutritional yeast on your finished product or your favorite vegan cheese)

• Optional: fresh tomato slices and lettuce to top at the end for some fresh crunch

Directions:

1. Set the oven to 400 F.

2. As the oven heats up, wash and prep your veggies. As you wash each vegetable under running water, take a moment of gratitude for this vegetable and all of the miles it has traveled to be right here. Thank the farmers, the sun, the nutrients in the soil for gifting this beautiful vegetable that is in your hands. Appreciate the color, texture and nutrients.

3. Dry off the veggies with a clean rag, paper towel or shake them well to air dry.

4. Cut the cauliflower into small florets ~1 inch - 1.5 inches. You can use the stems as well, cutting the same size. Notice the bumpy texture of the cauliflower. Notice any memories that arise. Smells? Place off to the side to keep drying.

5. Slice about 1/4 of a large red cabbage into slivers. You want the slices to be ~1/3 of an inch. Not too small because they will get cooked too fast in the oven. Notice what thoughts arise as you chop. What’s your relationship to the color of the cabbage?

6. Cube the sweet potatoes into 1/2 inch - 1 inch size pieces. With curiosity (not judgment), notice the difference in texture of the sweet potatoes versus the other vegetables.

7. Slice up the yellow onion in small to medium slices. What’s your relationship to onions as you chop them. What memories or sensations does the smell evoke?

8. Take a large baking sheet and drizzle some olive oil on the base of the band so there is a light layer. Next, sprinkle the veggies and onions on the tray like you are a painter splattering color on a canvas. It is ok if veggies are slightly stacked on each other, however you want them to have room to cook instead of steam. Notice the color, texture and size combination. What sensations arise in your present moment experience? Notice if you can make whatever you are feeling be OK. No need to judge.

9. Sprinkle with salt, garlic powder and pepper. Use your senses to determine how much to use. Smell, see and feel. You can always add more while you cook or at the end of the roasting session. Sprinkle with a splash more of olive oil. Shake the tray to help move everything around.

10. Place veggies in the oven and roast for 45 minutes, until the sweet potatoes are soft, the onions are slightly burned and caramelized and the cauliflower is browned.

11. While the veggies cook, it is time to prep the beans. If you are using canned beans, open the can, rinse and drain them. Personally, I don’t love the slimy texture of canned beans so I put them in the oven, toaster oven or frying pan to “toast” them up. If you are using hummus no need to prep anything. Get curious, why did you decide to cook with this type of bean? What do you like about it?

12. When the veggies are complete, let them cool. Notice how the colors and textures have shifted. What smell is alive in the kitchen?

13. While the oven is still hot, but turned off (or in a separate toaster oven), place the tortillas with your choice of cheese. Notice the texture of the tortillas. The the color. Let the cheese melt and maybe get slightly bubbly. Notice if your body craves a lot of cheese or a little bit. Try to not judge what the body craves, just lovingly notice.

14. While the tortillas warm, prep your toppings of choice. Slice the avocado into slices, mash it up or cube it. Play around with what tastes fun in your mouth.

15. When the tortillas are ready, add a spoon full (or two or three) of your beans to the base. Follow by a big spoon full of veggies and topped with avocado and any other topping. Use as much salsa (and or hot sauce) as you like.

16. Enjoy these little bundles of veggie love because in just a few bites they will magically be in your belly. Notice how it feels to eat with your hands and get a little messy. Notice how your body feels afterwards.

17. Store leftovers veggies in the fridge and heat up for easy, quick and delicious meals throughout the week.

Miso Eggplant

Holy moly this dish is DELICIOUS and so comforting and beyond flavorful. I am typically not the biggest eggplant fan, but this dish is my favorite way to eat this vegetable. This is a great dish to make on it’s own served with rice/quinoa and or a great side dish to serve with salmon or any other protein.

Ingredients:

• 1 whole large eggplant

• 1 tablespoon sesame oil (for cooking the eggplant)

  Miso Paste:

• 1.5 tablespoons of miso paste (I typically use white or brown)

• 1.5 teaspoons sesame oil

• 1 teaspoon soy sauce

• 1 teaspoon rice vinegar

• 2 green onions stalks finely chopped (optional)

• Sesame seeds (optional)

Directions:

1. In a small bowl, combine all of the miso paste ingredients and stir evenly. Chop the green onion and mix the white and light green part of the stems into the paste. Notice the smells and textures. Let this paste sit and “marinate” to the side while you prep the eggplant.

2. Wash the eggplant and feel the texture of the skin. Notice your relationship to this vegetable (pleasant, unpleasant, neutral).

3. Slice the eggplant down the middle vertically. Score each half of the eggplant by using a sharp knife and slicing vertical lines in one direction and then the other direction so that you are creating diamond shaped sizes. Notice the texture of the eggplant under the knife. Notice your thoughts. Are they judging the way you are cutting? Are they present and curious? Are they concerned with doing this “right”? The purpose of these cuts is to help cook the eggplant evenly and absorb the sauce later on.

4. Place the over on 400F and allow it to heat up.

5. While the oven heats, in a large cast iron or non stick frying pan, place on medium to high heat. Once hot, add the 1 tablespoon of sesame oil. Place the eggplants face down and sear for 2 minutes until lightly browned. Notice the sounds and smells that arise. How does your body respond?

6. Flip the eggplant so the skin faces down now and turn the heat to medium. Place a lid on tip for 3-5 minutes so that the eggplant lightly steams. You want the eggplant to feel tender.

7. On a baking sheet, place parchment paper down and place the two eggplant halves facing up (scored side up). Gently brush the miso paste all over the eggplant—letting it soak into the cuts you created. Notice the smells and colors as they unfold. Place this in the oven for 15 minutes. Notice the smells from the oven filling your home.

8. After 15 minutes, put your oven on broil for 5 minutes, watching closely so that the eggplant doesn’t burn. You will see the miso paste caramelize and get a little bubbly.

9. Remove from the oven and top with the remaining darker green onion slices. If you’d like, sprinkle with sesame seeds for more texture. Serve warm and mindfully enjoy each bite as it melts in your mouth.

Leek & Carrot Soup

Clear broth-based soups are so kind and gentle to the body. This is a great meal to have when you want to keep things simple so that the body can flush its system out (aka release some sh*t) or if you want a good reset after eating a lot of heavy meals.

Ingredients: (2 servings)

• 1 large leek

• 2 large carrots

• 2 garlic cloves

• 1 tablespoon olive oil

• Salt & pepper to taste

• 32 oz of organic chicken or veggie broth

Directions:

1. Hold your leek and carrots in hand and pause to appreciate that these veggies come from the earth. Think of all of the miles they have traveled to be in your hands in this moment.

2. For the carrots, cut off the tops and bottoms. Your choice if you’d like to peel off the outside layer of the carrot. Wash well. Chop in anyway that inspires you. Keep them the size of a nickle .Notice the earthy smells.

3. For the leek, chop off the end and the majority of the darker part of the leek. Keep the whole white/light green part that is typically softer than the top. Make one slice from the top of the leek to the bottom so that you can see the inside rings of the leek. Wash the leek well, internally and externally. Sometimes leeks hold dirt in between the layers so see if you can slow down to wash away all of the dirt. Slice each half of the leek as thin as you can. Notice what smells come alive for you. Does the leek remind you of any other vegetable?

4. Place a big pot on medium heat. Add the olive oil and then the leek slices. Notice the sizzle sound in the pot. Stir evenly so that the olive oil coats the leeks. Meanwhile, chop the garlic and add that in. What smells start to come alive?

5. Once the leeks get translucent (about 5 min), add the carrots. Stir evenly. Leeks are vey delicate and might burn easily (see photo) so feel free to turn down the heat.

6. Cook the carrots for about 2 minutes. Add some salt and pepper. Your choices if you’d like to add additional spices.

7. Place your broth of choice in the pot and cover. Let the soup simmer and meld flavors for 15 minutes (or longer). Add additional salt & pepper if desired.

8. Enjoy this soup in a cup or bowl. Notice how it feels in your body and on your taste buds.

Teriyaki Tofu Veggie Rice Bowls

This quick, healthy, delicious and balanced dinner is a weekly staple. I get to get a bid dose of veggies in my body and also have easy leftovers for the week.

Ingredients:

• Red cabbage (I tend to use 1/4 of a whole medium head of cabbage. Thinly slice)

• One large head of broccoli

• 2 large carrots

• 1 cup of white rice (2 cup if making for 2 people for the week) I like this Calrose Brand at Trader Joe’s

• 1 package of sprouted firm organic tofu

• Soy Vay Veri Veri Teriyaki sauce (or your own favorite brand)

• Optional: sesame seeds and or quick pickles

Directions:

1. Wash and cook your rice in a rice maker or stove top, following the directions of the brand.

2. Slice and wash all of your veggies in any size or shape you feel inspired by. I include about 50% of the broccoli stems. I personally try to practice patience while chopping and make my bites smaller. Sometimes I event use my hands to snap the broccoli florets off.

3. Boil about 1.5 inches of water in a large pot and add a steamer. Place the broccoli on the bottom, then carrots then cabbage. Placing your hearty veggies on the bottom helps them cook more so everything can be evenly steamed. Let the veggies cook for about 5-7 minutes. If you like your veggies more crunchy, cook for less time. Test veggies by using a fork to see if they pierce easily. When done, pull out the steamer and let the veggies cool. They should turn into beautiful vibrant colors. Notice your desire to snack on them while they cool (I at least get those urges).

4. While the veggies steam, let’s cook your tofu. Lightly rinse and pat dry with a paper towel. Lots of liquid will come out and you want that. You have many options here. Check-in with your body and see what it is craves as far as texture. You can:

   1. Bake: cube the tofu and pace on a baking sheet with parchment paper and roast on 400F for 30 min (~15 min each side)

   2. Sauté: in a pan, add splash of olive oil/coconut oil/avocado oil and add the block of tofu. Smash it up on the pan with a wooden spoon like you were making scrambled eggs. Add a splash of aminos or your favorite soy sauce for some seasoning. Cook for about 10-15 minute on medium/low heat.

   3. Steam:Cube tofu in .5/1 inch pieces and place in a steamer. Steam for about 8-10 minutes.

5. In a bowl, add rice as your base, veggies and then top with tofu. Sprinkle as much or little teriyaki sauce on your bowl as you want. The sweet and savory sauce is such a delicious juxtaposition to the steam ingredients. Top with sesame seeds and or quick pickles. Mindfully enjoy all of the colors, smells, tastes and textures. Notice how your body digest the simple ingredients.

6. Store leftover in the fridge for the week and serve for quick healthy meals. You can always add a fried runny egg or jammy hard boiled egg to this dish for extra protein.
   

Farmers Market Pesto (vegan)

Enjoy all of the nutrients of fresh ingredients you can get at the farmers market blended into one delicious and simple sauce. Getting fresh produce from farmers markets or even your own garden can produce a lot of extra greenery and goodness. For instance, carrot tops or beet greens. This greenery isn’t waste! It can be used for delicious sauces (or smoothies) that are full of nutrients like vitamin C and K. This pesto sauce is delicious to have with meat, on toast, veggies, eggs or on your pasta.

Ingredients:

• 1 cup carrot top greens (washed and with the stems removed)

• 1 cup of washed greens (lettuce with gentle flavors like romaine, spinach, mixed greens, beet green tops etc)

• 1 garlic clove chopped

• 1/2 cup of cashews (and or walnuts or sunflower seeds)

• 1/2 teaspoon sea salt

• 1/2 teaspoon garlic powder

• ~1/2 teaspoon ground black pepper

• 1/2 cup organic virgin olive oil
  
  
  

Directions:

1. Wash and prep the carrot tops and greens. Feel the energy that is present in the fresh veggies. Take a moment of gratitude for the earth that grew these goodies. The farmers who picked them and for the ability of these nourishing vegetables to be in your hands and entering your body.

2. In a food processor, add all of the ingredients and our the olive oil in last.

3. Blend evenly for a few minutes. Connect to your senses. Watch the shade of green that unfolds. Notice the smells. Do certain memories come to mind? Notice if your taste buds water thinking about what you get to eat this with?

4. Store in an airtight jar in the fridge up to a week or freeze and use for a different time.

5. Enjoy eating this sauce mindfully. Can you taste the natural and simple ingredients? How does it make your body feel?

Raw Brownie Goodness

You know when your body craves something sweet and chocolaty, but you don’t want to feel like shit after eating it? I got your back. This raw brownie recipe is so delicious. It satisfies that chocolate craving without any refined sugars. The texture is both chewy and crunchy so the tongue and teeth have something fun to do while the body enjoys.

Ingredients for brownie batter:

• 20 medjool dates (seeds and stems removed)

• 1.5 cup of your favorite nuts/seed combo (ie. raw walnuts, almonds, cashews, pumpkin seeds etc…whatever you like or have at home)

• 1/2 cocoa powder

Ingredients for frosting:

• 3 tablespoons melted coconut oil

• 1/4 cup maple syrup

• 1/3 cup cocoa powder

Directions:

• In a food processor, add the nuts/seed mixture plus cocoa powder. Blend until it creates an evenly mixed “dusty” looking combo. Notice the colors and shapes of the tiny nut pieces.

• Add the pitted dates and process until the dough starts to naturally ball up. Notice your relationship to the raw dough.

• Line a brownie pan (around 8X8 but it can be whatever size you have or would like) with parchment paper. Place the dough in the pan and use your fingers to evenly spread the dough out across the pan. If your pan is bigger, keep in mind the thickness you desire for a brownie. Do you want thinner or thicker textures when you bite into a brownie? I like them about 1/4-1/2 inch thick. Notice how the dough feels under your fingers and nails. What smells come alive for you?

• Next, it is frosting time! Melt 3 tablespoons of coconut oil in the microwave in a microwavable safe bowl.

• Add cocoa powder and maple syrup to the coconut oil and stir to evenly combine. Notice the texture that develops. Notice the smells and colors.

• Pour the frosting over the raw brownie batter and evenly spread with a spoon or spatula.

• Put in the freezer for 30 minutes and patiently wait. Notice what happens in your body as you wait. Does your mouth water? Do your hands get board? Does your mind jump to the next thing you can focus on?

• Cut into your desired shape and sizes and enjoy eating them mindfully!

• You can keep them stored in the freezer or fridge. Personally I like the freezer because the frosting creates a crunchy texture that is pleasant in my mouth.

Lychee Mint Pudding (dairy free)

Craving something cool, smooth and refreshing? I got your back. This pudding has a satisfying texture that feels good on the throat and wakes up the senses. This is fun to make as a snack or as a fun dessert for a party. Serve with your favorite fruit (ie. pineapple, blueberries, mango etc).

Ingredients: (makes enough for five 4 oz mason jars)

• One 20oz can of lychees (I used this brand)…we want 1 to 1.5 cups of lychees

• 1/2 cup of coconut water (if you don’t have at home, you can use the syrup from the lychee can plus a little water as a substitute)

• 1 tbs fresh lemon juice

• 1/4 cup maple syrup

• 2/3 cup of coconut cream (I used this Trader Joe’s brand)

• 5-10 mint leaves (depending on how minty you want it)

• splash of rum (optional)

• 1 tbs unflavored gelatin (I used this brand)

Directions:

1. On a stove top, take half of the coconut water (1/4 cup) and heat on low/medium heat. Before it boils take it off the heat and slowly add 95% of the 1 tbs of gelatin while stirring vigorously until it dissolves. Place to the side when complete. (Notice if the mind is judging how you are stirring or questioning this recipe. See if you can let go of the judgment mind).

2. In a small bowl, add the rest of the coconut water (1/4 cup) and sprinkle the remaining 5% of gelatin in the bowl. Stir until dissolved.

3. In a blender, add the lychees, coconut cream, mint, maple syrup and lemon juice (rum optional). Blend until it becomes an even texture. (Notice the smells and colors). Add the gelatin and coconut water mixtures and blend again for a few seconds.

4. Pour into little dessert cups or small mason jars. Let them cool and set in the fridge for 4-5 hours.

5. To serve, permission to get creative and express yourself. You can add fresh fruit, mint or anything else your heart desires. You can enjoy the desserts straight out of the jar or flip them over and tap them out onto a plate.

6. Mindfully eat and notice how the flavors and texture come alive on your tongue and in your body.

Green Goddess Sauce

Ready for a simple sauce/dressing you can literally put on anything? This delicious sauce is flavorful, refreshing and soothing. I love using it as a salad dressing. It is also great as a sauce for roasted (or grilled veggies), dips or even on sandwiches. It tastes like summer and feels good in the body.

Ingredients:

• 1/2 a ripe avocado

• 1/4 of a cucumber skinned

• 20 basil leaves

• 1/8 cup of parsley (stems removed)

• 1 garlic clove

• 2 tablespoons of olive oil

• 1/2 lemon juiced

• salt & pepper to taste

Directions:

1. In a food processor, combine all ingredients and blend until smooth. Notice the smells and textures that come alive. What senses come alive in your body (ie do your eyes get big, do you smile in excitement etc).

2. Add a few splashes of water if you want to make the sauce less thick.

3. What are you most excited to use this sauce for?

4. Store in the fridge in an airtight container up to a week.

Herb Crusted Whole Roasted Chicken

A whole roasted chicken might seem intimidating, but in my opinion, it is one of the simplest and sophisticated “best bang for your bucks” type of meal you can make. Making a roast chicken for the week is a great way to have healthy meat protein on hand for easy salads, tacos or sandwiches. This is also a great meal to make for one or when hosting because it feeds a lot of people and it’s so comforting.

Ingredients:

• Whole organic chicken (~4-5 lbs)

• ~2 lemons

• 5 garlic cloves

• Fresh or dried herbs (ie. few fresh rosemary sprigs, 6 sage leaves, a few sprigs of thyme)

• ~2 tablespoons olive oil

• Salt & Pepper

Directions:

1. Turn the oven onto 400F and make sure the oven racks have enough space to fit your chicken.

2. Wash the chicken and remove any insides from the chicken. It is a helpful practice to thank the chicken and send gratitude as you wash and prepare it. Notice what emotions or thoughts come up for you as you prepare animal food. Pat the chicken dry and place on a roast rack or deep pan. (make sure to disinfect your sink/counter to remove any contamination from the raw chicken).

3. In a food processor, add the garlic and herbs so that they blend evenly (no chopping needed). Make sure you remove the herb stems. Notice the variety of smells that come alive. Which smells stand out the most to you? Do you prefer one herb flavor over the other? If so, feel free to adjust the quantity.

4. Use about ~2 tablespoons of olive oil and hydrate the chicken. Squeeze lemon juice on the chicken and place the rinds inside the chicken cavity. This helps flavor and keep the chicken moist. Generously salt the chicken all over. The salt helps to tenderize the chicken. Use your hands to rub the herb mixture all over the chicken. Notice the texture of the skin and herbs beneath your fingers. (I like to visualize giving the chicken a little “love massage”).

5. Place the beautiful chicken in the oven and let it cook for 60-90 minutes (depending how big the chicken is). The skin will be browned and the smells will be alive in the kitchen. To make sure the chicken is cooked properly, use a meat thermometer and it should be ~ 165- 175F.

6. Let the chicken rest and cool for 10-15 minutes before slicing and serving. Notice what it feels like to practice patience. Do the fingers or eyes want to take a nibble? Does the mouth water? What is your body telling you in the moment?

7. Enjoy eating this meal mindfully. Notice how it feels in the body. Is it calming? Soothing? Energizing?

8. Store in the fridge up to 5-7 days.

Lemon Blueberry Pound Cake

My mouth just waters looking at this photo and thinking about how good this pound cake tastes. This is a great recipe to make with blueberries, but I think leaving them out or using any other berry or stone fruit would still taste delicious.

Ingredients:

• 1 cup coconut sugar or granulated white sugar (I like using coconut sugar because it is easier for most bodies to digest)

• 1/2 salted butter at room temperature

• 2 large eggs at room temperature

• 1 1/2 cup flour (I like Flourish Flour because it is high in fiber and not bleached)

• 1 teaspoon baking powder

• 1/2 milk (I used whole milk because we had it, but otherwise I would use your favorite non dairy “fatty” milk like oat, coconut or cashew).

• 1/2 cup blueberries (fresh or frozen)

• 1 teaspoon lemon zest

• 2-3 tablespoons fresh lemon juice (the juice of one whole medium to small lemon)

• 1/8 teaspoon salt

Directions:

1. Preheat the oven to 350F

2. In an electric mixing bowl, add the butter, sugar and eggs and mix for a few minutes until everything is evenly combined. Notice the color of the yokes as you crack each one. Notice the smells as you mix everything together. Notice the color and texture of the batter.

3. Using a zesting tool or a food grader, make as much lemon zest as you can make from you lemon. Notice what smells and memories are evoked for you. Notice the patience it takes to zest the lemon. Once you zest, cut the lemon in half and use a lemon squeezer to collect 2-3 tablespoons of juice. Add the zest and juice to the mixing bowl and mix for 30 seconds.

4. Next, add the flour, baking powder and salt. While you gentle mix in these ingredients, add the milk a little bit at a time. Observe how the texture changes and the liquid gets absorbed.

5. Finally, gentle fold the blueberries in, using a spatula to evenly mix everything.

6. Place the batter in a 4.5 x 8.5 baking loaf. You can use nonstick spray or parchment paper so that you can easily enjoy the pound cake after it bakes.

7. Bake the pound cake for 60 ish minutes until it’s golden brown and slightly cracked open. A great way to test if it’s done is to stick a knife in the center and when the knife is clear of any batter, it’s ready to get pulled out of the oven. I started to notice the house smelling delicious around 30 minutes, but it needs a lot more time to cook. Notice your relationship to waiting or being patient.

8. Let the pound cake cool completely before cutting it open. Store with saran wrap and mindfully enjoy for a few days. When you take your first bite, notice what feelings or sensations come alive for you. What memories or images come to mind? How does this nourishment feel in your body?

Fresh Rolls with Peanut Dipping Sauce

These fresh rolls are so yummy and delicious. There are also a great light, yet hardy meal to have during the hot summer nights. You. can do no wrong with your fresh roll combinations. Listen to what vegetables and protein your body is craving. This is also a great dish to have for a mini dinner party since it gives people an activity to do and helps people bond and feel connected to the meal.

Fresh roll ingredient inspiration (here is my typical go-to, but you can literally use or lose anything!) :

• Bibb lettuce (this helps hold all of the veggies and acts a cradle before being wrapped in rice paper

• Rice Paper wraps

• Thinly sliced peppers

• Thinly sliced cucumbers

• Thinly sliced carrots

• Avocado

• Protein: roasted tofu, grilled shrimp, sautéed chicken

Directions:

• Cut your desired veggies thinly length wise, about 3ish inches long

• Slice the avocado into lengths

• Prep your desired veggies and have them all on a plate for easy access

• Cook your desire protein and have it cooled and ready. Keep in mind the protein is cut into small pieces so it can easily be rolled

• Grab a medium sized bowl and fill it up with warm water. Take one rice paper and submerge it into the bowl of water for 30 seconds, until it softens and turns translucent.

• Place the rice paper in one hand, then stack the bib lettuce followed by a variety of vegetables, avocado and protein

• Gently wrap and roll the rice paper so it holds all of the goodies inside. Place on a plate and try to keep some space btw each roll soo that they don’t stick together. Repeat as man times as you want, creating whatever combinations you like.

Peanut Dipping Sauce (enough sauce for 8-10 rolls):

• 2 large tablespoons of smooth organic peanut butter

• 3 tablespoons Bragg Liquid Aminos (you can also use soy sauce)

• 1/4 cup rice vinegar

• 1 garlic glove (chopped finely)

• 1 tablespoon sesame oil

Directions for sauce:

• In a bowl or small blender, mix all ingredients until it’s blended evenly. Add a splash of water to the mixture if you want it to be less thick

• Serve in a bowl for easy dipping access

Enjoy these delicious rolls mindfully. Feel all of the fresh vegetables nourish your body and system.

Miso Carrot Ginger Dressing

One of my favorite fresh dressings for salads, cold rice noodles, roasted veggies or as a great veggie dip! This recipe used to intimidate me, but once I got the hang of it, I love making it!

Ingredients:

• 2 medium orange carrots (washed, peeled and the ends cut off)

• 1 inch fresh ginger, peeled (if you want less ginger flavor, use 1/2 inch)

• 1 garlic clove, chopped

• 1/4 cup rice vinegar

• 2 tablespoons white miso

• 1 teaspoon sesame oil

• (add a splash of water if you need or want to make the dressing thinner)

Directions:

1. In a blender, vitamix, bullet or food processor combine all ingredients and blend until it’s reached your desired consistency. If it is too thick, add a few splashes of water if you want the consistency to be lighter.

2. Place dressing on a simple green salad, use a veggie dip, pour over roasted veggies and rice or on any protein of your choosing.

3. Store dressing in an air tight container in the fridge up to a week