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Fruits And Vegetables!

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These might be good to dip these rolls in.

Here's a sweet dip:

Pina Colada Dip

2 6oz containers of fat free vanilla yogurt

1 tsp rum extract or dark rum

2 Tblsp toasted flaked coconut

2 tblsp chopped pineapple


Here's a spicy dip:

3 tbsp creamy or chunky PB 1 tsp sesame oil

5 Tsp salad oil 1 tsp ground red pepper (cayenne)

4 tbsp gluten-free soy sauce 2 tbsp minced green onions

4 tbsp sugar 2 tbsp minced fresh cilantro

4 tsp white vinegar

In a jar with a tight lid, mix the PB & oil well.

Add everything else. Put lid on & shake. Leave on counter 3-5 hours. Shake when you go by. This lets the sugar & flavors meld. Spicy & even more spicy the second day.

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This weekend I tried the rice wrappers for the first time. They were a total success. I sliced some fresh mushrooms thinly and chopped some cooked shrimp and sauteed them in dairy free margarine. I added about 1 1/2 cups of sticky rice and added some gluten-free sweet chili sauce and a bit of Chinese hot mustard. I prepared the wraps one at a time by dipping them in hot water and laying on a linen towel. I added a scoop of the rice mixture and topped with a couple of slices of avocado. I rolled them up. It made 9 rolls. I ate one just the way it was and dipped it into some sweet chili sauce mixed with a bit of gluten-free soy sauce. It was delicious. For dinner I pan fried a couple of rolls in a tiny bit of oil, turning them over - excellent results. Next time I will forgo the oil and just spray the pan with Pam. I wrapped the leftovers in plastic wrap separating each roll. The next day I tried baking them, but the results weren't great. They got a little tough and the sides split so some of the avocado came out. I think the best way to eat them is fresh or pan sauteed. I am definitely going to try more recipes using them.

Oh my gosh... that sounds delicious!

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Fresh (raw) asparagus is awesome. Dipped in garlic and extra virgin olive oil is even better. :D

Sliced avocado with a little bit of sea salt and cayenne pepper sprinkled over them.

Wash a collard green leaf and a red swiss chard leaf. Strip the stems out - but save them, excellent fiber in the stem, slice the stem into pieces and use it as a salad garnish. Take the washed leaves and use the collard green on the outside, make a wrap with them using hummus, alfalfa or bean sprouts, and some diced chicken.

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