What I Ate Wednesday (28)

I’m in somewhat of a rut at the moment—not only because I’m super busy, as per usual, but also because inspiration’s lacking. I need recipe ideas like crazy . . . nothing tastes “exciting” anymore, especially since I eat more or less the same breakfast and lunch every. single. day. Plus, there’s also the fact that, while I consider myself a foodie, food and cooking aren’t HUGE, all-consuming passions for me. Don’t get me wrong, I adore my culinary creativity, but I’d rather spend my time in the painting studio rather than the kitchen.

So, today’s WIAW (obligatory thanks to Jenn!) is pretty basic. Since learning about my (temporary) metabolism issues, I’ve been snacking a lot, but I was both busy and lazy yesterday, so I didn’t bother photographing all my noshes, just so ya know.

Breakfast

Oats cooked in coconut milk + water, cinnamon, nutmeg, organic brown rice protein powder from Nutribiotic, ground flaxseed, 1/4 an apple, 1 dried fig, and some pecans. I'm also loving the warmer, lighter mornings!

With Spring’s arrival, warm oatmeal has gone out of fashion, and a new season of overnight oats has made its debut. Thanks to Katie, I now enjoy never-ending bowls, too—huge helpings of dreamy-creamy oats prepared using this little trick.

Lunch

Steamed broccoli & spinach with pumpkin seeds; soup, recipe follows, with 1/2 cup chickpeas added; a generous slice of homemade bread; 1/4 an apple & dark chocolate from Chocolove.

I only have one more kabocha squash in the fridge, so Mission: Use Up All the Winter Produce is nearly complete. With the other squashes, the husband and I made a delicious soup for our weekly meal.

Curried Coconut Cream of Kabocha Soup

Serves 8-10

Ingredients

1 Tbs. olive oil

2 kabocha squashes, peeled, de-seeded, & cubed

1 Tbs. coconut oil

3-4 garlic cloves, minced

2 tsp. minced fresh ginger

1 large Vidalia onion, diced

2 carrots, coined

1 Tbs. curry powder

1 apple, chopped

1 14-oz. can coconut milk (lite or full fat)

1 vegan bouillon cube

1 tsp. quality sea salt

Black pepper, to taste

Chopped fresh cilantro, to serve

Directions

1. Preheat oven to 350˚ F. Toss cubed kabocha squash with olive oil with salt & pepper to taste. Spread cube onto a baking sheet and roast 30-45 minutes, or until tender. Set aside.
2. In a large pot, heat coconut oil and sauté garlic, ginger, onion, and carrots for 2-3 minutes. Add curry powder, stirring well to coat veggies. Add apple and squash cubes, coconut milk, and 1-2 cups of water (depending on the desired consistency, thinner or thicker).
3. Using a hand blender, purée the soup until creamy and smooth (or if using a food processor or blender, purée in batches, then transfer back to the big pot). Add bouillon cube, bring to a boil, then simmer for 5-10 minutes to develop flavor. Add salt and pepper, and serve hot, garnished with fresh cilantro.

For a protein boost, add cooked chickpeas or lentils.

Dinner

Last night, we dined with good friends—it was originally supposed to be our monthly vegetarian potluck, but our usual group of 6 or 7 was reduced to just 4, so I don’t think it can necessarily qualify as a potluck, then.

Delicious Indian/Middle Eastern pilaf; raw veggies; and hummus.

I provided dessert--and a raw one, at that. I won't give any details yet . . . you'll just have to wait for the recipe, coming soon!

Question: How do YOU get out of a food/recipe rut? How do you make mundane meals more fun?

Birds of a Feather Flock Together

Surprisingly, I’ve never mentioned here that I’m the founder and current president of a vegetarian club at my university. A couple years ago, one of my friends (and a fellow vegetarian) suggested I start an organization so fellow veg-heads could meet each other, eat together, and promote plant-based power on campus. And I did just that, and I must say we have quite a lot of fun!

Once a month, we host a potluck, and these are truly the highlights of our extracurricular calendar! Last night was our first potluck of the autumn semester—and I’m here to highlight some of the dishes we enjoyed.

Raw Cucumber-Avocado-Cilantro Soup & (Cooked) Butternut Squash-Leek Soup

Marinated Greek salad with feta on the side for anyone who wanted it

Roasted Butternut Squash-Chickpea Salad with Tahini-Lemon Dressing

Perfectly roasted root vegetables

A spicy twist on traditional ratatouille, thanks to serrano peppers

Brown rice maki with tofu, carrot, and green beans

Finally, I provided dessert—a raw apple pie! I’m becoming quite the raw dessert enthusiast! After scouring raw pie recipes all over the blog world, I bravely concocted a recipe of my own, and may I say that it’s . . . RAW-mazing!

Raw Apple Pie

Serves 8-12

Ingredients

For the crust:

1 cup pecans

1 cup walnuts

2 cups dried dates

For the filling:

3 red apples (such as red delicious, gala, or braeburn), cored and coarsely sliced

2 tsp. cinnamon

½ tsp. nutmeg

2 Tbs. maple syrup or 2 dropper-fulls liquid stevia*

1 tsp. vanilla extract

½ cup raisins

2 Tbs. ground flaxseed

Thin apple slices, for garnish

*I find that NuNaturals Vanilla Liquid Stevia is a wonderful sugar-free sweetener without that weird aftertaste common to some other brands. If you don’t have stevia on hand, feel free to use whatever sweetener you desire, such as maple syrup as suggested.

Directions

1. Soak pecans, walnuts, and dates for at least 3 hours. Drain, then blend all three in a food processor until a slightly chunky consistency is reached. Transfer to a pie dish, and press down firmly to form the crust. Chill in refrigerator.
2. Meanwhile, combine sliced apples, cinnamon and nutmeg, sweetener, and extract in the food processor, and process until apples are very finely shredded, but not quite to an applesauce consistency. Transfer to a bowl, and stir in raisins and flaxseed, allowing it to sit for about 15-20 minutes before pouring filling into the crust, gently pressing everything down to compact it. Chill overnight, garnishing with apple slices right before serving.

Perfect autumnal flavours. <3

What I Ate Wednesday (5): Sick Edition

Ever since I became interested in healthy, wholesome eating 3 years ago, I’ve noticed a tremendous boost in my immune system—meaning, I rarely get sick, even when I’m surrounded by sneezing university students. Yeah, I have tummy trouble upon occasion, but otherwise, I’m generally able to elude cold and flu season.

Not this time, however. Yesterday, around lunchtime, I felt my nose running slightly. An hour later, my eyes began aching. And by afternoon’s end, I felt pretty tough and wanted nothing more than to curl up in bed—which is precisely what I did around 7:30 last night.

Now, I’m not really that surprised about my condition. I should have guessed I would find myself a bit under the weather when my boyfriend started sniffling a few days ago, following by a fever and coughing. No matter how healthy and preventative I may be, there’s no escaping germs in such a close proximity—only luck could have spared me in this situation.

All the same, just because I wasn’t able to avoid this cold, I can still effectively treat its symptoms and heal myself naturally. One of the greatest strategies: diet. It’s common knowledge that certain foods treat colds better than others. So, today, I ate to cure. I’m a busy girl who can’t really afford to miss class or cancel commitments—I need to feel better, fast!

Breakfast

Woke up feeling pretty okay. Started the day with my usual lemon juice and liquid chlorophyll shot—both have powerful detox and antioxidant properties, and the latter has a whole sling of other benefits.

Not the best tasting drink in the world, but sometimes, even we health freaks can't like everything, right?

I’m no expert in in-depth nutrition, so when I was consulting The World’s Healthiest Foods, an incredibly useful site, I was pleasantly surprised to learn that my standard breakfast is naturally a powerful cold and flu fighter. Oats are rich in beta-glucan, a soluble fiber that boosts your immune system, and plums and prunes are good sources of vitamin C (as are most fruits and veggies).

Steel-cut oats, soymilk, ground flaxseed, pumpkin pie spice, 1/2 plum, raisins, a chopped prune, and pecans.

After breakfast, I crashed in bed for another hour or so before I felt energized enough to start my day. Fortunately, I don’t have class on Wednesday mornings. So, I went outside for a breath of fresh air, a splash of vitamin D-infused sunlight (Indian summer!), and a cup of Yogi tea. Today’s featured flavour: Green Tea Goji Berry.

I seriously need to get some prettier mugs. This one (which I use all the time) actually belongs to my boyfriend's best friend, our other housemate.

Seriously, I would totally agree to be Yogi’s spokeswoman; I ADORE their products! I always have several of their teas in my pantry (and I’ve yet to try I flavour I didn’t enjoy), but today’s choice was influenced by the well-known facts that both green tea and goji berries are exemplary sources of antioxidants. It warmed my body, mind, and soul.

Lunch

On Wednesdays, my boyfriend leaves around 11:00 and I don’t have class until 1:00, so I usually like to make a special little one-serving lunch for myself. Today’s mix-and-match meal was very, very yummy.

Hummus-stuffed sweet potato (recipe to follow), seaweed salad, and a bowl of cantaloupe and raspberries for dessert. And no, it wasn't one of those listeria-infected Colorado cantaloupes--I double-checked! No worries!

I had a sudden craving for seaweed this morning, so I quickly rehydrated some and made a side salad with a little shoyu, sesame oil, and toasted sesame seeds. Sea vegetables are some of the healthiest foods of all . . . and some of the most delicious, too!

I also had my grown-up, vegan version of a baked potato. When I was a little girl, my mum would make me baked potatoes with cottage cheese whenever I wasn’t feeling very well, so this is major comfort food for me.

Hummus-Stuffed Sweet Potato with Orange-Balsamic Drizzle

Inspired by this recipe (which is fabulous, might I add!)

Serves 1

Ingredients

1 large sweet potato, roasted for about 40 minutes until tender

2-4 Tbs. hummus

1 medium stalk celery, chopped

2 Tbs. chopped scallions

1 Tbs. dried cranberries

1 Tbs. chopped parsley

Salt & pepper, to taste

For the dressing:

1 Tbs. orange juice

1 tsp. balsamic vinegar

1 tsp. olive oil

Afternoon Snack

“An apple a day keeps the doctor away.”

I also had a piece of my Basic Banana Bread—and this loaf was completely free of added sugars! Instead of 1/3 cup liquid sweetener, I used 2 dropper-fulls of liquid stevia, and it worked like a charm! No strange aftertaste whatsoever.

Dinner

A delicious Italian recipe that I’ll share on Friday—pumpkin-spinach pasta.

Dessert

I made Leanne’s amazing Raw Carrot Cake “Cheese”cake again last weekend. Delish! And no, I didn’t eat all four remaining pieces, hahaha.

And now, I’m off to indulge in a few bites of that delicious cantaloupe, followed by bubble bath before crawling into bed. I’m tired and looking forward for an early night and sweet dreams. Hopefully, all my efforts today will pay off tomorrow, and I’ll feel more energetic . . . energetic enough, at least, to roll out my yoga mat for a few asanas.

Autumn Detox + A Giveaway!

Late last week, I received an email from Yoga Journal announcing a 7-day autumn detox plan, and I thought that sounded like a fabulous idea! I’ve discussed my thoughts about detoxing before, and based on my criteria, Yoga Journal’s plan is very, very well designed, based largely on the ancient healing art of Ayurveda. And it’s very, very much needed after a weekend of, well, a little too much bread, unfortunately. But no matter! I’m gung-ho for a good cleanse! I’m going to try to follow the plan as closely as possible, tweaking a bit here and there for my weird university-student schedule, and I’m really looking forward to analyzing how I feel next week.

Today was the first day of detox. In addition to Yoga Journal’s recommendations, I listed some personal goals for supplementing the cleansing process:

• Drink a glass of water with fresh lemon juice, liquid chlorophyll, and a pinch of cayenne before breakfast.
• Daily cup (or two, or three) of Yogi’s wonderful Detox tea.

[Source]

• Chew food really, really well to ease digestion.
• Consume plenty of water to help flush toxins.
• Daily dry brushing.
• Daily Yoga practice (enhanced by these helpful videos).
• Early to bed, early to rise = deep, restorative sleep.

To my delight, several recipes were also included with the plan, and I jumped at the opportunity to make a big batch of kitchari, accompanied by cilantro chutney. Yoga Journal’s dosha quiz revealed I have a vata-pitta constitution, so I added ingredients as recommended for my bidoshic needs.

Obviously, I love Indian food. And I must say that the chutney is INCREDIBLE! I will be making it on a very regular basis even after my cleanse.

Even though I’m detoxing, I still believe in dessert—raw dessert, that is! This weekend, I finally got around to making Leanne’s Raw Carrot Cake “Cheese”cake, and let me tell you, folks, this recipe is a keeper! Everyone who sampled a piece was blown away by the flavour, the texture, everything. My only alterations were a) stevia instead of coconut sugar, and b) bars instead of individual little cakes since I don’t have spring form pans. Everything worked fabulously!

Dense and rich and wonderful. <3

Speaking of fabulous, I’m hosting my first giveaway, and TWO lucky readers will receive a container of Amazing Grass Original Green SuperFood powder, which is great for green smoothies and juices!

[Source]

Just leave a comment, and using a random number generator, I will select two winners later this week. Good luck!

Fruitastic!

There was a short period of time earlier this year when I severely limited my fruit intake—I was experimenting with macrobiotics, which considers fruit a twice- or thrice-weekly treat rather than a daily (let alone 2-3 servings per day) indulgence. For a while, it worked, but it wasn’t fun, let me tell you, and my resolve didn’t last long, especially when the summer season hit. My body was SCREAMING for fresh berries.

And when I finally succumbed, angels hallelujahed from above and my tongue rejoiced.

My point: fruit ROCKS! I’m back to 3-4 servings per day and lovin’ every bit of that natural fructose.

For me, fruit is especially important at breakfast. This last week, I enjoyed two old favourites—and guess what? Neither includes oats!

Apple-Wheatberry Breakfast Bowl

Adapted from this recipe

Serves 1

Ingredients

¼ cup dry wheatberries, cooked in water and cooled

½ cup non-dairy yogurt (I use WholeSoy & Co. Plain Soy Yogurt)

Sweetener of choice, to taste (optional)

½ apple, chopped

1-2 Tbs. raisins

1-2 Tbs. coarsely chopped pecans

1 Tbs. chia seeds or 2 Tbs. ground flaxseed

Cinnamon & nutmeg to taste (I use ½ tsp. cinnamon, ¼ tsp. nutmeg)

Directions

Simply combine all ingredients in a bowl, stir well, and serve!

Right before stirring.

While most of my breakfasts involve oats or another grain, I’m also a HUGE waffle fan. As a little girl, Sunday morning waffles were a tradition, a tradition my boyfriend and I still continue to this day, although our waffles are, of course, vegan and much healthier than those we ate as children. We do cheat a little, though—we currently rely on Bob’s Red Mill’s pancake & waffle mixes instead of making our own.

Banana-Buckwheat Waffles

Serves 2

Ingredients

1 cup Bob’s Red Mill Buckwheat Pancake & Waffle Mix

¼ cup ground flaxseed

1 tsp. cinnamon

Heaping ¼ tsp. nutmeg

2-4 Tbs. chopped pecans

1 ripe banana

½ cup milk alternative of choice

1 tsp. vanilla extract

1 tsp. banana extract (optional)

Directions

1. Preheat your waffle iron.
2. In a bowl, sift together buckwheat mix, flaxseed, spices, and pecans. In a miniature food processor, blend the banana, milk alternative, and extracts until smooth and creamy. Add to dry ingredients, and stir to combine, adding water (about ¼ cup) as necessary to reach desired consistency.
3. Pour half the batter onto the heated iron and bake until desired texture (crispy on the outside, slightly doughy on the inside) is achieved. Every waffle iron is different! Transfer finished waffle to a plate, and repeat with the remaining batter.
4. Serve waffles with fresh fruit of choice, non-dairy yogurt, maple syrup, or whatever toppings you prefer!

I usually prefer blueberries, but yesterday's waffles were topped with strawberries instead, as well as more WholeSoy & Co. Plain Yogurt, which is SO deliciously addictive.

I also love incorporating fruit into healthy desserts. Fruit is Nature’s perfect sweetener, after all, which is why I’m SO intrigued by raw desserts in particular. I am an absolute amateur when it comes to raw foodism, but I made my first raw frozen “cake” this week, namely this recipe from Veggie Wedgie.

This hazelnut-cocoa crust is TO DIE FOR. I will definitely be incorporating it into my own raw dessert ideas in the future.

The Good, the Bad, & the Tasty

I love trying new things—new foods (check out my Top Vegan Foods to Try!), new flavour combinations, new culinary ideas, you name it. I’m pretty fearless when it comes to experimenting in the kitchen, and while sometimes, yes, a weird recipe might be a flop or I might not particularly like the taste of some exotic ingredient, most of the time I’m not disappointed.

Yesterday’s (and today’s) breakfast, for example, included a new topping about which a number of other foodie bloggers have raved—chia seeds! I usually rely on ground flaxseed to obtain essential fatty acids, but last week, I finally decided it was time to try something different, especially after I learned that 1 tablespoon of chia seeds contains the same amount of fiber as 3 bowls of oats! Whoa!

Fabulous combination--oat bran with 1/2 peach, blueberries, roasted pistachios, and chia seeds. Delicious and amazingly filling--kept me full for 5 hours!

My boyfriend treated me to lunch—Indian food! (If you’re ever in the Sioux City, IA area, treat yourself to a meal at Ayaan Indian Cuisine.)

Chana masala with whole wheat chapati!

For an afternoon/post-workout snack, I finally opened a bag of these:

[Source]

Before eliminating refined and highly processed foods from my diet, I always had a bit of a soft spot for pretzels, so when I saw a bag of these Whole Wheat & Oat Pretzels from Snyder’s of Hanover at my local Hy-Vee, I immediately seized the opportunity to try them. Unfortunately, I was disappointed—they had a nice flavour, don’t get me wrong, but they just didn’t taste like the pretzels I remembered. Shame.

Dinner was also something of a disappointment—I tried recreating a cooked version of this raw pizza (which looks incredible, might I add!), and while it was enjoyable and nutritious, it wasn’t anything special and not worth redoing I should have known altering a recipe to the point where it hardly resembles the original would not yield the best results.

I used a sprouted grain tortilla for the crust, covered with a basil-tofu sauce, caramelized red onions, dried figs, and roasted hazelnuts. Good, but not great.

No matter. Live and learn.

Regardless of those disappoints, I received an exciting package in the mail yesterday afternoon: a set of glass straws from Glass Dharma! My green monsters will be a whole new experience.

Finally, I tried this recipe for today’s lunch. It was my first raw food experiment, and I was quite pleased with the results. Perfect for a hot summer day.

I followed the recipe exactly, no alterations whatsoever, and served it with a simple side of couscous with scallions. My photo was unfortunately nowhere near as pretty as the original. Fail.

Paris, Days 3 & 4

I am certainly eating well in Paris, and the variety is fun–but to be honest, I’m ready to return to my kitchen and cook for myself. Eating out quickly loses that certain “special” factor. It’s no longer a treat when it becomes habit. Nevertheless, I’m here with more foodie adventures to share.

Yesterday's lunch was at a vegan/raw cafe called Pousse-Pousse. I was really excited for some raw options.

I splurged and ordered my first ever wheatgrass shot! I did taste like I was drinking grass, but it rocked all the same.

Some raw flaxseed crackers were served with the meal.

Sadly, the main courses of the day were raw, but I chose a cashew-roasted red pepper couscous timbale accompanied by hummus, vegan coleslaw, and a big fresh salad with sprouts.

And dessert--raw chocolate cake with toasted buckwheat crunchies and a smear of grapefruit glaze there on the plate. It was so rich and dense and wonderful . . . I savoured every bite!

I went to a 100% vegetarian Indian restaurant called Krishna Bavan for dinner. They were very accommodating when I explained I don't eat dairy and so replaced the traditional yoghurt in the chana masala with coconut milk--it was SO creamy!

Whole wheat chapati to accompany the chana masala.

Today's lunch was at a vegetarian restaurant called Au Grain de Folie, a cute little Hippie haven that first opened in 1981.

The lunch platter included grated carrot and white & purple cabbage with a lemon-miso dressing and sesame seeds, a roasted vegetable tart, brown rice with onions, French lentils, and a slice of bread with hummus and an olive. Simple, yet satisfying.

Finally, for dinner, I went to a 100% organic and very vegan-friendly cafe called Oh! Bio, where I ordered an Indian quinoa patty with a fresh salad and steamed green beans. Nothing special, and I was so sad because all the vegan green tea cupcakes were already sold out. Fail.

So, tomorrow’s my last day in Paris, and I’m not sure whether or not I’m going to eat out anymore. I might just buy enough veggies for the day for easy salads–I have bread and a lentil-zucchini dip already. We’ll see what happens . . . I’m just kind of burnt out on restaurants.

Day-After Detox

Sometimes, we all overeat. Or undereat. Last weekend, I did both—Friday and Saturday, I ate a few more sugary treats than usual and more bread (though it was mostly whole wheat, in my defense) than whole grains, while my overall vegetable intake was rather dismal, perhaps clocking in at 3, maybe 4 servings a day. Now, by no means did I feel guilty, but my body felt, well, rather . . . blah, to say the least. Plus, I’d been fighting a little stomach bug for a couple days AND my period started, accompanied by cramps, bloating, and general malaise. So, Sunday demanded a detox.

Now, I am adamantly AGAINST detox diets that require one to a) water fast; b) drink weird cocktail-like concoctions every couple of hours; or c) altogether starve. Perhaps these methods work for some people, but my body would inevitably feel even worse being stripped of daily nourishment. No, my idea of detoxing is more like “getting back on track,” per se, especially if your digestion system is in need of a little TLC.

10 Detoxing Tips

Disclaimer: I am NOT in any way, shape, or form a doctor or health practitioner. I’ve done my research, but that doesn’t mean you shouldn’t too, especially before embarking on any sort of dramatic health/dietary change.

1)   Start your day with a glass of lukewarm water, lemon juice, and an optional pinch of cayenne. This awakens the digestion system, cleanses the liver, and stimulates circulation.

2)   Throughout the day, be sure to drink plenty of water. Green tea will also boost your metabolism and provide your body with an ample dose of antioxidants.

3)   Be friends with bacteria! Probiotics are great for your gut. They’re found in fermented foods such as yoghurt, sauerkraut, and kombucha. You can also take them in capsule form–just be sure the capsules don’t contain gelatin!

4)   Go all out on raw fruits and veggies, whole grains, and legumes, all of which are packed with fiber.

5)   Really watch your sodium and refined sugar intakes. Craving dessert? Stick with fresh fruit for the time being.

6)   Chew your food really, really well so your body doesn’t have to do more work than necessary. That’s what your teeth are for, after all!

7)   Exercise! Sweating helps cleanse the body from the inside out. If you’re a Yoga fanatic like me, you can customize your practice to target your digestion system (consult Yoga Journal for some ideas).

8)   Try to stop eating at least 3 hours before you go to bed. This really allows your body to digest everything and, then, repair itself overnight. I emphasize the try here because, sometimes, you just CANNOT survive without a bedtime snack. Trust me, I’ve been there—I’d much rather get a good night’s sleep than toss and turn thanks to a grumbling tummy. If you must, eat a piece of fresh fruit or some yoghurt, something relatively light.

9)   Take a refreshing shower or bubble bath. Add a couple of drops of mint essential oil, and breathe deeply. Thoroughly scrub every inch of your God Pod (as the amazing Kris Carr says) to cleanse body and, more figuratively, spirit.

10) Finally, get a good night’s sleep, 7-8 hours for optimal health and healing.

With regard to tip #4, I got spunky in the kitchen last weekend and had some raw food fun. I’ve been craving fresh Vietnamese spring rolls lately, so when I stumbled into this recipe, I decided it was time to make some of my own, with a few alterations of course. Almond butter is SO expensive here in France. In fact, nut butters are ridiculously costly and hard to find (in regular supermarkets), save sweetened hazelnut spreads, which are a pretty tasty treat, I must admit.

Raw Romaine Spring Rolls with Hazelnut Dipping Sauce

Serves 2-4

Ingredients

8 whole romaine leaves

1 large peach, cut into 8 slices

1 small green or red bell pepper, cut into 8 slices

16 medium basil leaves

2 Tbs. sweetened hazelnut butter*

1 tsp. soy sauce, tamari, or shoyu

1 tsp. brown rice vinegar

*If you only have unsweetened hazelnut butter, add 1 tsp. maple or brown rice syrup to the sauce mixture.

Directions

1. Whisk together hazelnut butter, vinegar, and soy sauce in a bowl. If you want a thinner sauce, add 1 tsp. of water at a time until desired consistency is reached. Season with black pepper, and set aside.
2. Lay the romaine leaves flat on your workspace, making sure that they’re are “on their backs,” per se, so that the inside of each leaf’s is facing you.
3. To assemble, lay 2 basil leaves about 1 inch from the bottom of the leaf. Top with a slice of nectarine and bell pepper, then firmly roll up the leaf, tucking in the bottom firmly, and folding in the open sides. Don’t worry if the spine cracks a bit as you’re rolling.
4. Repeat with remaining leaves and ingredients. Be sure to lay each roll with the top flap facing down so as to prevent it from unrolling. Serve with dipping sauce.

Before.

After. Not the prettiest dish in the world, but it was DELICIOUS! And please forgive that measuring cup that is trying to imitate a little sauce dish, haha.