foodsta: Making Summer rolls with Sophie who is always full of good ideas. Like making summer rolls for lunch. It’s a really nice thing to do with a friend and the result is delicious and healthy. Prepare the filling - thinly slice carrots, cucumber, spring onions and Tofu. Chop coriander and mint. The tofu we fried in its slices in sesame oil and drizzled a little soy sauce over it for flavour. Cook the rice noodles (vermicelli) for one or two minutes in boiling water. Drain and rinse with water. Rinse out the pan you cooked them in with cold water to cool it down then put the noodles back in and cover with cold water until you’re ready to use. Make the dip - in a bowl, mix two or three generous tablespoons of peanut butter with the juice of one lime (use a squeezer because limes like to hold onto their juice more than other citrus fruits), a slosh of rice wine vinegar, maybe some sesame oil. Then add crushed or very finely chopped ginger and garlic. Add soy sauce if it lacks salt (but not too much). Making the rolls - We taped some baking paper onto the kitchen table to avoid the rolls sticking and tasting like wood (and whatever else soaked into the table). Drain the noodles. Have a flat pan of tepid water next to you to soften the rice paper wraps. Dip the wraps in the water for 40 seconds - 1 minute until softened but not breaking. Place on the flat surface and put fillings in the top third of the wrap (about 2 sticks of carrot and cucumber, a pinch of spring onion, one slice of tofu, a layer of rice vermicelli and a sprinkling of mint and coriander - don’t pack it too much). I found it easier to make one fold down - tucking the filling in well - and then to fold over the two sides - tightly rolling the rest of the way down (as opposed to folding over the two sides first then rolling all the way down in one).
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foodsta: Making Summer rolls with Sophie who is always full of good ideas. Like making summer rolls for lunch. It’s a really nice thing to do with a friend and the result is delicious and healthy. Prepare the filling - thinly slice carrots, cucumber, spring onions and Tofu. Chop coriander and mint. The tofu we fried in its slices in sesame oil and drizzled a little soy sauce over it for flavour. Cook the rice noodles (vermicelli) for one or two minutes in boiling water. Drain and rinse with water. Rinse out the pan you cooked them in with cold water to cool it down then put the noodles back in and cover with cold water until you’re ready to use. Make the dip - in a bowl, mix two or three generous tablespoons of peanut butter with the juice of one lime (use a squeezer because limes like to hold onto their juice more than other citrus fruits), a slosh of rice wine vinegar, maybe some sesame oil. Then add crushed or very finely chopped ginger and garlic. Add soy sauce if it lacks salt (but not too much). Making the rolls - We taped some baking paper onto the kitchen table to avoid the rolls sticking and tasting like wood (and whatever else soaked into the table). Drain the noodles. Have a flat pan of tepid water next to you to soften the rice paper wraps. Dip the wraps in the water for 40 seconds - 1 minute until softened but not breaking. Place on the flat surface and put fillings in the top third of the wrap (about 2 sticks of carrot and cucumber, a pinch of spring onion, one slice of tofu, a layer of rice vermicelli and a sprinkling of mint and coriander - don’t pack it too much). I found it easier to make one fold down - tucking the filling in well - and then to fold over the two sides - tightly rolling the rest of the way down (as opposed to folding over the two sides first then rolling all the way down in one).
Zoom Info
foodsta: Making Summer rolls with Sophie who is always full of good ideas. Like making summer rolls for lunch. It’s a really nice thing to do with a friend and the result is delicious and healthy. Prepare the filling - thinly slice carrots, cucumber, spring onions and Tofu. Chop coriander and mint. The tofu we fried in its slices in sesame oil and drizzled a little soy sauce over it for flavour. Cook the rice noodles (vermicelli) for one or two minutes in boiling water. Drain and rinse with water. Rinse out the pan you cooked them in with cold water to cool it down then put the noodles back in and cover with cold water until you’re ready to use. Make the dip - in a bowl, mix two or three generous tablespoons of peanut butter with the juice of one lime (use a squeezer because limes like to hold onto their juice more than other citrus fruits), a slosh of rice wine vinegar, maybe some sesame oil. Then add crushed or very finely chopped ginger and garlic. Add soy sauce if it lacks salt (but not too much). Making the rolls - We taped some baking paper onto the kitchen table to avoid the rolls sticking and tasting like wood (and whatever else soaked into the table). Drain the noodles. Have a flat pan of tepid water next to you to soften the rice paper wraps. Dip the wraps in the water for 40 seconds - 1 minute until softened but not breaking. Place on the flat surface and put fillings in the top third of the wrap (about 2 sticks of carrot and cucumber, a pinch of spring onion, one slice of tofu, a layer of rice vermicelli and a sprinkling of mint and coriander - don’t pack it too much). I found it easier to make one fold down - tucking the filling in well - and then to fold over the two sides - tightly rolling the rest of the way down (as opposed to folding over the two sides first then rolling all the way down in one).
Zoom Info
foodsta: Making Summer rolls with Sophie who is always full of good ideas. Like making summer rolls for lunch. It’s a really nice thing to do with a friend and the result is delicious and healthy. Prepare the filling - thinly slice carrots, cucumber, spring onions and Tofu. Chop coriander and mint. The tofu we fried in its slices in sesame oil and drizzled a little soy sauce over it for flavour. Cook the rice noodles (vermicelli) for one or two minutes in boiling water. Drain and rinse with water. Rinse out the pan you cooked them in with cold water to cool it down then put the noodles back in and cover with cold water until you’re ready to use. Make the dip - in a bowl, mix two or three generous tablespoons of peanut butter with the juice of one lime (use a squeezer because limes like to hold onto their juice more than other citrus fruits), a slosh of rice wine vinegar, maybe some sesame oil. Then add crushed or very finely chopped ginger and garlic. Add soy sauce if it lacks salt (but not too much). Making the rolls - We taped some baking paper onto the kitchen table to avoid the rolls sticking and tasting like wood (and whatever else soaked into the table). Drain the noodles. Have a flat pan of tepid water next to you to soften the rice paper wraps. Dip the wraps in the water for 40 seconds - 1 minute until softened but not breaking. Place on the flat surface and put fillings in the top third of the wrap (about 2 sticks of carrot and cucumber, a pinch of spring onion, one slice of tofu, a layer of rice vermicelli and a sprinkling of mint and coriander - don’t pack it too much). I found it easier to make one fold down - tucking the filling in well - and then to fold over the two sides - tightly rolling the rest of the way down (as opposed to folding over the two sides first then rolling all the way down in one).
Zoom Info

foodsta:

Making Summer rolls with Sophie

who is always full of good ideas. Like making summer rolls for lunch. It’s a really nice thing to do with a friend and the result is delicious and healthy.


Prepare the filling - thinly slice carrots, cucumber, spring onions and Tofu. Chop coriander and mint. The tofu we fried in its slices in sesame oil and drizzled a little soy sauce over it for flavour. Cook the rice noodles (vermicelli) for one or two minutes in boiling water. Drain and rinse with water. Rinse out the pan you cooked them in with cold water to cool it down then put the noodles back in and cover with cold water until you’re ready to use.

Make the dip - in a bowl, mix two or three generous tablespoons of peanut butter with the juice of one lime (use a squeezer because limes like to hold onto their juice more than other citrus fruits), a slosh of rice wine vinegar, maybe some sesame oil. Then add crushed or very finely chopped ginger and garlic. Add soy sauce if it lacks salt (but not too much).

Making the rolls - We taped some baking paper onto the kitchen table to avoid the rolls sticking and tasting like wood (and whatever else soaked into the table). Drain the noodles. Have a flat pan of tepid water next to you to soften the rice paper wraps. Dip the wraps in the water for 40 seconds - 1 minute until softened but not breaking. Place on the flat surface and put fillings in the top third of the wrap (about 2 sticks of carrot and cucumber, a pinch of spring onion, one slice of tofu, a layer of rice vermicelli and a sprinkling of mint and coriander - don’t pack it too much). I found it easier to make one fold down - tucking the filling in well - and then to fold over the two sides - tightly rolling the rest of the way down (as opposed to folding over the two sides first then rolling all the way down in one).

rawlivingfoods: I want to introduce you to 6 essential FullyRaw Detox Foods! These 6 foods are great for cleansing the body of toxins, heavy metals, and emotional stresses. Whether you are trying to heal an ailment or simply uplift your spirits, these 6 foods are jam-packed with goodness for you! All of these foods can be combined creatively in a juice, smoothie, or salad to satisfy your palate! Here is one of my favorite juices with these ingredients called My FullyRaw Magical Pink Juice for you to try! 5-6 Apples Juice of 1 Lemon 1 Head of Kale 2 Beet Bulbs with Leaves
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rawlivingfoods:

I want to introduce you to 6 essential FullyRaw Detox Foods! These 6 foods are great for cleansing the body of toxins, heavy metals, and emotional stresses. Whether you are trying to heal an ailment or simply uplift your spirits, these 6 foods are jam-packed with goodness for you!

All of these foods can be combined creatively in a juice, smoothie, or salad to satisfy your palate! Here is one of my favorite juices with these ingredients called My FullyRaw Magical Pink Juice for you to try!

  • 5-6 Apples
  • Juice of 1 Lemon
  • 1 Head of Kale
  • 2 Beet Bulbs with Leaves
unconsumption: Save wine bottles, make your own tables.  Simply insert bottles in to openings in pieces of wood. In addition to use as table tops, the pieces of wood (in this case, they’re scrap wood sealed with a wax finish) can function as serving trays. Brazilian designer Tati Guimarães designed this collection. We featured her metal frame that holds corks — for use as trivets, or to hang on a wall — on Unconsumption here (way back in June 2009!). Check out her site, Ciclus, for additional information. See also: Earlier Unconsumption post on shelving made from wine bottles and pieces of wood. For other items in Unconsumption’s wine o’clock series — an occasional series of posts highlighting examples of wine-related repurposing — browse here.
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unconsumption: Save wine bottles, make your own tables.  Simply insert bottles in to openings in pieces of wood. In addition to use as table tops, the pieces of wood (in this case, they’re scrap wood sealed with a wax finish) can function as serving trays. Brazilian designer Tati Guimarães designed this collection. We featured her metal frame that holds corks — for use as trivets, or to hang on a wall — on Unconsumption here (way back in June 2009!). Check out her site, Ciclus, for additional information. See also: Earlier Unconsumption post on shelving made from wine bottles and pieces of wood. For other items in Unconsumption’s wine o’clock series — an occasional series of posts highlighting examples of wine-related repurposing — browse here.
Zoom Info
unconsumption: Save wine bottles, make your own tables.  Simply insert bottles in to openings in pieces of wood. In addition to use as table tops, the pieces of wood (in this case, they’re scrap wood sealed with a wax finish) can function as serving trays. Brazilian designer Tati Guimarães designed this collection. We featured her metal frame that holds corks — for use as trivets, or to hang on a wall — on Unconsumption here (way back in June 2009!). Check out her site, Ciclus, for additional information. See also: Earlier Unconsumption post on shelving made from wine bottles and pieces of wood. For other items in Unconsumption’s wine o’clock series — an occasional series of posts highlighting examples of wine-related repurposing — browse here.
Zoom Info
unconsumption: Save wine bottles, make your own tables.  Simply insert bottles in to openings in pieces of wood. In addition to use as table tops, the pieces of wood (in this case, they’re scrap wood sealed with a wax finish) can function as serving trays. Brazilian designer Tati Guimarães designed this collection. We featured her metal frame that holds corks — for use as trivets, or to hang on a wall — on Unconsumption here (way back in June 2009!). Check out her site, Ciclus, for additional information. See also: Earlier Unconsumption post on shelving made from wine bottles and pieces of wood. For other items in Unconsumption’s wine o’clock series — an occasional series of posts highlighting examples of wine-related repurposing — browse here.
Zoom Info
unconsumption: Save wine bottles, make your own tables.  Simply insert bottles in to openings in pieces of wood. In addition to use as table tops, the pieces of wood (in this case, they’re scrap wood sealed with a wax finish) can function as serving trays. Brazilian designer Tati Guimarães designed this collection. We featured her metal frame that holds corks — for use as trivets, or to hang on a wall — on Unconsumption here (way back in June 2009!). Check out her site, Ciclus, for additional information. See also: Earlier Unconsumption post on shelving made from wine bottles and pieces of wood. For other items in Unconsumption’s wine o’clock series — an occasional series of posts highlighting examples of wine-related repurposing — browse here.
Zoom Info

unconsumption:

Save wine bottles, make your own tables. 

Simply insert bottles in to openings in pieces of wood. In addition to use as table tops, the pieces of wood (in this case, they’re scrap wood sealed with a wax finish) can function as serving trays.

Brazilian designer Tati Guimarães designed this collection. We featured her metal frame that holds corks — for use as trivets, or to hang on a wall — on Unconsumption here (way back in June 2009!). Check out her site, Ciclus, for additional information.

See also: Earlier Unconsumption post on shelving made from wine bottles and pieces of wood.

For other items in Unconsumption’s wine o’clock series — an occasional series of posts highlighting examples of wine-related repurposing — browse here.

My sister Christi had a baby when I was 17, and I had just heard about crib death. The horrible thing was that it wasn’t understood. For some unknown reason the baby would stop breathing. So I would sneak into where the baby was sleeping and put my hand in her crib, hold her little finger, and I’d sleep on the floor like that. It was stupid, I’m sure. But I thought the warmth of my hand might help, that maybe if she felt my pulse it would remind her to breathe.

Johnny Depp 

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