(mostly) raw asian rolls

This is my new favorite meal right now. It's very adaptable and this peanut sauce makes everything tastes incredible.

For the asian rolls I take whatever type of veggie I can find, usually it's zucchini, carrots, spinach, green onions, and red pepper, and slice them thin. Then I add some rice noodles (like pad thai noodles) for some extra filling. Regular rice would work great too! I roll all of it in a spring roll skin which is perfect to hold onto and dip. The spring roll skin is actually fun to play with because it's stiff until you soak it in hot water for a few moments and then it turns soft and paper thin. You can totally experiment with this and add whatever you'd like. It's a great way to way to eat raw foods!

Peanut Love Sauce

4 T almond butter
2 T creamy organic peanut butter (for peanut allergies, substitute almond butter for all)
3 T nama shoyu or soy sauce (Tamari for gluten free)
2 T extra virgin olive oil
2 T apple cider vinegar
1 T honey or maple syrup
2 soft dates, pitted
2 green onions, finely chopped
1 -2 garlic cloves
1 T ginger, freshly minced
1/2 cup chopped cilantro
1/2 cup chopped parsley
1 - 2 t dried chili pepper (optional)
1/ 4 - 1/2 cup fresh water

In a blender, blend almond and peanut butter (optional), soy sauce, olive oil, vinegar, honey or maple syrup, dates, green onions, garlic ,ginger, cilantro, and parsley until smooth. Add fresh water a little at a time as necessary to blend smooth. The sauce should be pourable, but still thick. Set aside half the sauce and add the chili pepper so you have on that is hot and one that is not. (I usually leave the chili out completely since my boys don't like spicy foods)

This sauce is delicious and works perfectly with any type of roll you can come up with.

Recipe from Happy Foody

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