Fusion Rolls with Almond Curry Dipping Sauce
Try these amazing Fusion Rolls with Almond Curry Dipping Sauce from Rowena Jayne Health & Wellness – Naturopath from Sydney’s Northern Beaches.
Ingredients
Rice Paper/Cabbage/Lettuce Rolls
6 sheets rice paper/cabbage/lettuce leaves
Hot water
Vegetables
2 cups wongbok cabbage or iceberg lettuce shredded
2 medium carrots, grated
1 cup red cabbage, shredded
2 cups dried shiitake mushrooms
1 tablespoon olive oil
2-3 teaspoons Braggs Aminos
1 cup mint leaves
1 cup coriander leaves
Almond Curry Dipping Sauce
¾ cup coconut milk (see Staples)
½ cup almond butter (see Staples)
½ large clove garlic
½ teaspoon ginger root
1½ teaspoons curry powder
1 tablespoon macadamia nut oil
2 teaspoons maple syrup
1 teaspoon Braggs Aminos
1 teaspoon chives/shallots
1 teaspoon sea salt
¼ teaspoon coriander powder
¼ teaspoon chilli powder
¼ teaspoon lemon juice
⅛ teaspoon onion powder
Pinch cayenne pepper
Pinch black pepper
Method
Joyful preparation:
Dressing: Blend ingredients in a high-speed blender until smooth. Set aside.
Vegetables: Soak the dried shiitake mushrooms for 1 minute in hot water. Strain and squeeze out excess juice. Place in a bowl and add olive oil and Braggs. Mix through and leave aside while preparing other vegetables. Shred all vegetables and herbs and mix together in a large bowl. Add shiitake mushrooms and mix through.
Rolls: Steep a rice paper in hot water for 30 seconds until it softens. Place on a cutting board.
Place small amounts of each ingredient into the centre of the rice paper/cabbage/lettuce leaf and roll up. Repeat until all ingredients are used. Serve with the dipping sauce.
About the Author
Rowena Jayne is a Bachelor degree Naturopath, Nutritionist & Neuro Emotional Technique Practitioner.
She specialises in Anxiety, Stress and PTSD, with a gut- brain health focus. She has been in practice for 10 years and was an educator at Nature Care College on the Gut Brain Connection & Plant food Nutrition.
Rowena is the author of the International best selling book – The Joy of Real Food (Published 2015) where she shared her journey of recovery from an eating disorder, anxiety and rheumatoid arthritis. Her book was featured on Hay House Radio & received a 5 star Kurkis Indie Review. Rowena recently received a highly commended Finalist award at the 2021 Natural Therapist Awards.
She has a passion for helping women become Bold, Brave & Beautiful ® and uses an integrative approach with 1:1 consultations, group workshops and retreats.
Rowena strongly believes in the power of natural therapies and interventions to enable her clients to reach their highest potential in life.