It's not summer yet here, but the temperatures have been hovering around 20 degrees Celsius in the past week. This welcomed change in temperature and weather means I start craving different foods. Out with the soups, the curries and the heavier meals, and in with the sandwiches, wraps and frozen treats even!
Spring rolls have been my latest addiction! Even my girlfriends are addicted to them! We had a play date yesterday with all our kids and we made a huge plate of them just for us (shh, don't tell the kids! lol), and inhaled every single one of them in what I'm sure is record time :) I love that you can fill them with any veggie you have on hand. It's especially great if you have some veggies that need to be used up soon, you can throw them all in. The only thing that I always put in them, is a piece of lettuce (it helps the sheet of rice noodle to stay together as you pile the fillings into it) and hummus. But you certainly don't have to put hummus in them. I've had them so many times lately, that I can even make them for supper and my kids will eat them.
Not only will they eat them, but I don't hear them complain about what's for dinner AND they don't even ask what's in them. Bonus! It doesn't get any better than that!
But as delicious as spring rolls are, they do take some prep time. And sometimes, when I'm short on time or just don't feel like fussing in the kitchen, this sandwich is my favourite go to. Tomato avocado with some vegan mayo. I used to not like avocados. I wanted to like them, but the texture made me gag... until my best friend told me to try avocados in my tomato sandwich. I tried it, and loved it right away! Before I knew it, I was eating avocados by the spoon, right out of the peel! If you've never had a tomato avocado sandwich, you should really try it!
After I came back from vacation, I was in desperate need of a good grocery shopping to stock up on some fresh produce. After all, we were gone for a week and we ate our way through our fresh food before leaving. What I found at my local store surprised me, because they never carry these:
If you don't know what they are, these are fresh young coconuts. The main difference between these and the regular coconuts, is that their "meat" is soft, like flesh if you will, instead of thick and fibrous. If you take the coconut meat from a young one, and blend it, it will disintegrate! I knew exactly what I was going to make first with them!
Raw coconut cashew ice cream!
I got the recipe from HERE. It's SO delicious! My kids don't like it though (which means more for me!), because of the texture due to the cashews in it. But I do have a coconut ice cream recipe they LOVE (sans cashews). I'll share it with you soon :)
And remember the huge bag of hibiscus flowers I received in my bulk order? Well, I made Sun Tea with it yesterday and it was delicious! So if you ever get your hands on dried hibiscus flowers, try this tea!
Hibiscus Sun Tea
4 whole dried hibiscus flowers
2 cups water
1/2 Tbsp lemon juice
Sweetener (to taste)
In a glass jar, pour water and add dried flowers and lemon juice. Place cover and leave in a sunny place outside (or inside) for 1 to 3 hours (I waited almost 3). When ready, strain the flowers out and sweeten to taste. Serve immediately and enjoy!
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