I absolutely love these fresh spring rolls. They are so tasty, low calorie, and easy to make.
- 2 ounces rice vermicelli noodles
- 8 rice wrappers. I like these
- 8 medium cooked shrimp- peeled, devined and cut in half
- 1 bunch fresh chopped basil
- 1/2 bunch fresh chopped cilantro
- 1/2 bunch fresh chopped mint
- 1 cup shredded carrots
- 1 1″ piece ginger, peeled
- 1 small garlic clove
- 1/2 cup creamy organic peanut butter
- 1 cup unsweetened coconut milk
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons raw honey
- 1/4 -1/2 teaspoons crushed red pepper flakes
- Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1-2 seconds to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and carrots, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the carrots. Repeat with remaining ingredients.
For the Sauce
- Drop ginger and garlic clove into a blender and blend until finely chopped
- Add peanut butter, soy sauce, lime juice, honey, red pepper flakes, and coconut milk and blend
- If it needs to be thinned, add water by tablespoonfuls if needed, until smooth.
- To make this vegan, simply leave out the shrimp and honey
- To make this gluten free, leave out the soy sauce and use coconut aminos
- To make this vegetarian, leave out the shrimp
- To make this candida-safe, use a different nut or seed butter, and omit the honey
If you still don’t know what happened this past weekend in Charlottesville, Virginia, I suggest you do your research. In short, a white supremacist rally took place, and a woman lost her life while standing up for justice and equality.
Its no secret that racially fueled hatred and violence have always been prevalent in this country, and around the world. It’s easy for us to absorb what the media shows us, and form opinions based off the opinions of others. While we have always faced these issues as a country, these acts have been more widely accepted since our president, he who shall not be named, took office. At this point, it would almost seem better for this country to be run by Voldemort. Jokes aside, the president has failed to properly condemn racism and bigotry, and so those who stand for such things thrive.
It’s disheartening to witness such acts of terror and hatred and know that police just stood by. Had it been a Black Lives Matter rally, or an Immigrants rally, we all know things would have been handled differently. Its difficult not only as the daughter of immigrants, and as a dear friend to African-Americans, Asians and Jews, but as a decent human being, to understand such hate. It hurts. It hurts a lot to see people be beaten, belittled and looked down upon because of how they look, what religion they choose to practice, or who they choose to love.
I highly suggest watching this video interview which was released on HBO via VICE News. It gives a first hand account of what happened from the side of the Alt-Right. As disturbing as this is, it needs to be seen, understood, and shared thousands of times.
We need to see change in our life time and it starts with heroes like ones in this video not being afraid to fight back.
Rest in Power Heather Heyer
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Thanks for looking ❤
Since the spring of 2013, I have watched my boyfriend go from a bedroom DJ to a nationally touring producer. He played his first show in November 2013, and now, this weekend, he will be playing his 150th show from a boat on the Boston harbor. It has been a long, bumpy at times, but mostly incredible ride. From being the only person on the dance floor, to having to fight my way to the front row, I have absolutely loved watching this movement evolve. His latest EP, which was just released today, has already gotten more recognition than any of his other masterpieces combined. This is only the beginning. Shout out to everyone who has contributed to the movement, danced with us at shows, and shown support in anyway. We’re glad to have you along for the ride….
Bone broth is amazing for your body. Especially while you are healing your gut. Simmering bones causes bones and ligaments to release healing compounds like collagen, proline, glycine and glutamine that have the power to transform your health. Bone broth protects joints, helps heal leaky gut, helps maintain healthy skin, supports immune function, and detoxifies the body. You can sip it like tea or have it like a meal and give your body a break from solid foods. Just be careful if you have histamine intolerance as you could be sensitive to it.
* Save your veggie scraps when you cook and freeze them to make broth later
*Use all organic vegetables if possible
- 4 LBS of grass fed beef bones (available at whole foods)
- ½ bunch of chopped celery
- 1 onion, chopped
- 1 fennel bulb, chopped
- 4 large, carrots chopped
- 1 TBSP tomato paste
- 1/3 cup olive oil
- 1 whole head of garlic sliced
- 1 bunch of herb stems (I like parsley but you can use anything)
- 4 bay leaves
- 1 tsp black pepper
- splash of apple cider vinegar
- Himalayan salt or sea salt to taste
- Roast the bones on a baking sheet in the oven at 450 for 30 minutes.
- Roast carrots, celery, fennel and onion for 10 min
- Put tomato paste over the bones and veggies and roast for 5 more min
- Heat oil in a saucepan over medium heat and cook garlic until its golden, 5 min
- Strain oil into a bowl and set garlic aside
- Transfer bones and veggies to a large pot and pour enough cold water in to cover it, and then add the apple cider vinegar
- Add herb stems, bay leaves, peppercorns, coriander, salt and garlic
- Bring to a boil over medium heat
- Reduce heat to low and simmer for 12-48 hours (periodically skim off the fat and foam that comes to the surface, these are impurities)
- Let cool and pour into mason jars for storage
- Freeze or sip over a few days
This recipe is candida safe, refined sugar free, gluten free, and paleo. If you omit the onions, and garlic, it is safe for a low FODMAP diet.
Its cold and rainy outside right now, so I wanted to share my favorite soup I have ever made 🙂
- 1 tbsp. coconut oil
- 1/2 yellow onion, chopped
- 1 leek (white part), chopped
- 2 red bell peppers, chopped
- 1 large carrot, chopped
- 3 cloves garlic, minced
- 1 tbsp. curry powder
- 1/2 tsp. cayenne pepper (or more if you like it spicy)
- sea salt to taste
- 1 15 oz. can lite coconut milk
- 1 15 oz. can full-fat coconut milk
- if you like your soup on the richer/creamer side, use two full fat cans and omit the lite can
- 3 cups chicken bone broth (or regular low-sodium chicken broth)
- 2 cups of shredded chicken breast
- 1/3 cup fresh cilantro, chopped
- 1 package noodles of your choice ( you can use ramen noodles, but I prefer these )
- lime wedges, fresh chopped cilantro, bean sprouts for serving
- In a large pot over medium heat, heat coconut oil.
- Add onion, leeks, bell pepper, and carrots and cook until soft, about 8 minutes.
- Add garlic and stir, 1 minute.
- Add curry powder and cayenne, and season with sea salt. Stir
- Pour over coconut milk and broth, and bring to a simmer.
- Add shredded chicken, cilantro, and noodles. Cook until noodles are al dente.
- Garnish with cilantro, lime, and bean sprouts. Serve
This recipe is candida safe, refined sugar free, gluten free (depending on which noodles you choose), and paleo. If you omit the chicken and use vegetable broth, it is vegetarian/vegan as well.
Brightside. GhettoBlaster EP. 8/1/17.