There was a time when I was a raw vegan, yup, shocker. I’ve always been a bit of an extremist, but that phase didn’t last long. I even took a course to become a certified raw nutritionist. Certainly I gleaned some valuable information, especially when it comes to super foods and herbs. Maybe raw foodism is a bit extreme but there’s no denying it works for some types of people in certain climates. It would be a different story living in Hawaii or Indonesia, but even then, traditional peoples would’ve still eaten some flesh, perhaps raw fish, or wild board. Attaining all the necessary components for a healthy body on a raw food diet is mighty tricky, though it’s easier when you know what your doing. Often people pick up on the fad, think they are doing something great for their health, and in the end become really ill. The same could go for any extreme lifestyle choice. If there isn’t balance, everything topples. There are also circumstances where profound healing of many illnesses, cancers, diabetes and heart disease, just to name a few, can occur when adhering to an organic raw food diet. Dr. Gabriel Cousens at the Tree of Life Centre and Hippocrates Health Institute, offer retreats to cleanse the body of illness with programs designed and guided by professionals. Definitely helpful as things get tricky when you’re the only one in the sailboat. My journey eating raw didn’t last too long, but it was a nice cleansing time where everything is simplified.
In the midst of the great raw summer, I ate these delightful little raw spring rolls often. There’s just something about a roll that makes it so much more exciting than a salad. Delicate little julienned vegetables fresh from the garden, wrapped in a crisp, brightly veined swiss chard leaf. Comfort foods direct opposition, though the creamy cashew coconut dip ups the ante. A great dish to share with friends at a BBQ or pot luck, since it’s not exactly a complete meal, but sort of takes a bit of time to get those little slivers of veggie perfection.
Ingredients
- 4 swiss chard leaves, cut the thick stalk on and slice in half lengthwise
- 1/4 of a red onion, thinly sliced
- 1 avocado, sliced into 8 portions
- 1/4 of a red pepper, julienned
- 1/4 of a yellow pepper, julienned
- stalks of swiss chard, julienned
- 1 daikon radish,julienned
- 1/4 of a cucumber, julienned
- handful of chives
- 1/2 cup raw cashews, soaked in 1 cup of water for about an hour
- 2 tbs grated coconut
- 1 thai red chilli, finely chopped
- 1 tsp lime juice
- 1 tsp red thai curry paste
- good pinch of sea salt
Instructions
- To assemble your rolls, in the centre of your swiss chard leaves make little piles of assorted veggies, roll up and don't worry about tucking in the edges.
- In a blender or food processor add cashews, 1 cup of water, lime, chili, curry paste and salt, puree until smooth.
