This recipe is the multi-tasking maven of nutrition and my go-to on busy days.
The “super” green roll is loaded with super food benefits, and I managed to pack organic leafy greens, shredded napa cabbage, green onions, cucumber, avocado, edamame, cilantro, and carrot into my lunch. I know, it sounds a little ambitious, but I promise, it’s easy to prep, and once you get the roll up down, I’m confident this will be a go-to lunch recipe for you as well.
The nutrient combos I’m packing this week?
#1 Vitamin K and Healthy Fats
Why? I want to benefit from the anti-aging qualities and cancer prevention provided by Vitamin K, but I want to power that up with adding healthy fats to help my body absorb those nutrients even more.
Ingredients contributing to this: Cabbage, cucumber, avocado, leafy green lettuce, green onions, cashew butter, cilantro
#2 Pair Up Your B Vitamins
Why? Simply put, when your body breaks down B vitamin enzymes, they just work better together. Digested together, B vitamins have a stronger impact on boosting metabolism, immune system, and energy. Everything you need to power through a busy day!
Ingredients contributing to this: Leafy greens, avocado, edamame
“Super” Green Summer Rolls
Makes 2 roll ups, 4 pieces
2 sheets rice paper (I used Three Sister’s Brand)
2 pieces, leafy green lettuce, shredded
1 green onion, julienned
½ medium organic cucumber, julienned
½ medium organic carrot, julienned
½ avocado, julienned
½ cup organic shredded cabbage (I prefer napa cabbage)
½ cup organic edamame beans
2 T chopped cilantro
2 T cashew butter
1 T garlic chili sauce (siracha)
½ T organic rice wine vinegar
Salt to season
Rinse thoroughly and prepare vegetables as directed. Soak rice paper in hot water according to directions until soft and lay flat on a non-stick surface for rolling.
Layer vegetables in order on rice paper, starting with avocado, using fingers, gently press out avocado, sprinkle ¼ cup quinoa over ¼ avocado for each roll. Layer leafy greens, cabbage, carrot, cucumber, cilantro, green onion, and finish with healthy sprinkle of edamame.
Gently roll up rice paper, as tight as possible, like a small burrito. For easy eating, cut each roll in half with a sharp knife.
For dipping sauce, combine organic raw cashew butter, chili sauce, rice wine vinegar, and salt, mix well. Add additional siracha if you like a spicy bite.
Feel free to add your own super foods and make this roll your own. It’s great to prep this variety of vegetables at the beginning of the week, so you always have what you need on hand!