Cold Spring Rolls

I recently posted a picture of all the ingredients that were going into cold spring rolls for my kids after school snack.  It was amazing  how many people were inspired to make them and how many requests I got for the recipe.  If you have made cold spring rolls, you know that is really just an assembly job, and the ingredients can be altered depending on what you have on hand.  The best part is that these healthy rolls can be made to suit the pickiest eater. They can be vegetarian and are gluten free.

Rice Paper 
The trickiest part (not really tricky at all) to making these rolls is rehydrating the rice paper. Don't be discouraged if you need to discard  a few pieces of rice paper at the beginning. It can be a bit like plastic wrap and stick to itself, but it's much more forgiving so stick with it.

1. Boil water and place about 1-2 inches of water in a baking dish or pan that will accommodate the size of the rice paper round.  
2. If the water is  too hot for your fingers to grab the rice paper, wait for the water to cool slightly or add tepid water.
3. The hotter the water, the less time the rice paper will take to re hydrate; the cooler the water the longer it will take.
4. If the paper is left in the water for too long, it will become water logged and the rolls won't stick together properly.

The filling

Any combination you like.  I prefer fresh veggies that are nice and crunchy paired with a soft avocado and some sweet mango.  Here are some ideas to get you started.

• Cucumber, peppers, shredded carrot or coleslaw mix, avocado, mango and lettuce leaves.
• Shredded chicken/beef, tofu/tempeh or sliced plain omelette. 
• Basil, cilantro, mint or parsley.

Assembly

Place re-hydrated rice paper on a clean work surface and begin placing your selected fillings at one edge of the rice paper.

Stack the fillings (cucumber, peppers, chicken etc...) on top of each other then begin rolling away from you,  tucking the edge into the filling.

Once the filling is tucked inside the roll, fold in the two outer edges in, and continue to roll.

Place seam side down and serve whole or cut in half! Serve with your favourite dipping sauce.

Easy & Festive Pomegranate

As a child, I remember carefully, almost artistically, picking out pomegranate seeds one by one, and savouring the tangy sweetness each little jewel offered up.  Now, as a mother, nothing scares me more than letting my boys loose on half a pomegranate.  While there are many "tricks" to getting the seeds out, I have found a pomegranate gadget that I love.  I am not a fan of kitchen gadgets based on the fact that single purpose gadgets just  aren't worth the space they take up in my kitchen; but, the Pomegranate ART is a quick and useful gadget for removing the seeds.  One that my son Stowe loves to use! You can find them in most grocery stores in the produce sections.  I  bought mine at Loblaws for 7.99.

Pomegranate ART $7.99 at Loblaws

Quick Facts:

• Pomegranates are among the world's oldest cultivated fruits.
• In a season where foods are heavy and over indulgent, their crimson jewel-like arils (seeds), which are rich in anti-oxidants, can be an outstanding and festive addition to many side dishes or eaten alone as a snack.
• The anti-oxidant levels in pomegranates far exceed those of both red wine and green tea.
• Pomegranates are a good source of soluble and insoluble fibre.

Recipe

 Chunky Pomegranate and Avocado Salsa

2 Avocados, peeled and cubed
1 cup pomegranate arils
2 green onions, thinly sliced
2 Tbsp. coarsely chopped cilantro
1 jalapeno pepper, minced
1 Tbsp lime juice
2 Tbsp grapeseed oil
1 clove garlic, minced
1/2 tsp salt


Combine all the ingredients in a bowl and serve with tortilla chips or crackers.
Also great as a topping for grilled/baked fish or chicken.

Top your favourite Hummus with pomegranates and green onions!

Other fun ways to use pomegranates!

Once you have a bowl full of these juicy morsels you will want to eat them by the spoonful.  However they can also add a wow factor to dishes that need a little pick me up!

• Top your favourite hummus with plenty of pomegranate seeds and green onions!
• Top baked brie with pomegranate and nuts.
• Stir into a warm or cold grain side dish (rice, quinoa, freekeh, bulger)
• Mix a spoonful into your favourite Greek Yogurt.
• Use to garnish hearty curries or stews.

Greek Yogurt with Pomegranates Walnuts and Honey

Everything's Better with Feta!

Feta cheese, that classic briny flavour really can't be beat.  In my world it goes way beyond a Greek Salad;  As a chunk eaten for afternoon snack with some apple or as a burger topper paired with some roasted red peppers, feta cheese adds a spark to almost any dish.  Although feta was traditionally made with goats or sheep milk, modern day production often uses pasteurized cows milk. Everyone has their favourite type and I typically enjoy almost any variety preferring goats or sheep for its characteristic flavour.

While I have no problem eating my veggies, here are two vegetable side dishes that are clearly better with feta - even your kids will love them.

Garlicky Beans with Tomatoes & Feta
4 cups green/yellow beans (3 big handfuls)
1 cup cherry tomatoes, halved
1/2 cup feta, crumbled
2 garlic cloves, minced
1 Tbsp chives
2 Tbsp olive oil
Salt and pepper to taste

Place a large pot of water on stove to boil.
Add 1tsp sea salt once water boils.
Trim beans*and place in the boiling water, cook for 3-5 minutes.
Meanwhile Combine remaining ingrediends in a bowl
Drain beans and then toss with other ingrdients.
Serve warm or place in fridge and serve cold.

*Trim beans by lining the stem ends up and cutting them with a knife.

Kale & Apple Salad
1 bunch kale, wash and dried
1 apple (granny smith, pink lady)
1/2 cup feta cheese crumble
1/4 cup chopped walnuts
Juice of 1 lemon
2-3 Tbsp olive oil
1/2 tsp sea salt
Pepper to taste



Tear kale off the fibrous stalk.
Stack kale leaves on top of one another (1/3 of the bunch at a time)
Roll the stack then slice it thinly into ribbons (chiffonade), repeat with remaining leaves and place Kale in large bowl.
Cut the apple into slices and then into matchsticks, place in bowl with Kale.
Combine all other ingredients with Kale and apples and serve on platter!