life
HEALTH AND WELLNESS
Rolling Into Spring
COMBINING THE COLORS AND FLAVORS OF THE SEASON.
W
hen I think of spring dishes, I think of bright beautiful colors and flavors. One of my favorite spring meals to make for my family, friends and Nourish Cafรฉ customers is spring rolls. I think of spring rolls as mini salad burritos, and I tell everyone that! They are so versatile too, for those picky eaters or people with dietary restrictions. Spring rolls are traditionally made dairy and gluten free, and can easily be made vegan or keto friendly. I donโt ever eat soy or peanuts for health reasons, so I use coconut aminos for my soy sauce substitution in recipes, if needed. There are a lot of nut and seed butters to use in place of peanut butter or peanuts in recipes. I have even made fruit filled spring rolls with a sweet ginger sauce as a dessert for friends. I also have made spring roll bowls as a weekly special at Nourish Cafรฉ & Market, which is much more time efficient in a restaurant setting than rolling individual spring rolls. We have spring rolls on our Easter or Motherโs Day catering menus every year because of the bright colors, and they are always a hit! Spring rolls are also very high in vitamins and minerals that are essential for optimal health. CoMo in the spring is full of colorful
28 INSIDE COLUMBIA MARCH/april
2022
BY KIMBER DEAN ยท PHOTOS BY L.G. PATTERSON produce from our local farmers. From Happy Hollow cabbage, Three Creeks cucumbers, Share Life carrots, Raw Roots Turmeric ginger, Sullivan Farm carrots and Sellmeyer bell peppers to
The Sage Garden lettuces. I love using local organic cilantro, garlic and ginger when I can in my sauce. The veggies inside a spring roll can be changed easily to fit local seasonal produce.
