Gisele Bündchen really likes the rolls mentioned as crunchy, creamy and chewy in her book ‘Nourish’

Gisele Bündchen really likes the rolls mentioned as crunchy, creamy and chewy in her book ‘Nourish’

The recipe above is for a spring roll with ginger-cashew sauce and almond butter-sesame sauce. You will need: • 8 rolls that can be made of rice paper which is preferably – made from brown rice • Half (1/4) of one green cabbage which is medium sized and has been cored into shreds. • Two julienne pieces or Five chunks of grated carrots; they must not be too thin or too thickly cut though. • One cucumber without seeds should also be shredded into tiny pieces using a peeler. • An apple of moderate size (about the same as your fist) ought to have its core removed before thinly slicing it – make sure each slice is about a quarter-inch thick. • A ripe avocado has to undergo peeling and pitting before being cut lengthwise. • Ginger-cashew sauce (see below) is necessary for enhancing the taste whereas other people may prefer having almond butter-sesame sauce instead of the former.”

1. Fill a wide, flat bowl with 1 to 2 inches of very warm water. Place one rice paper wrapper in the water for a few seconds, until just softened and pliable (do not let the wrapper sit too long or it will get too soft).

2. Place the wrapper on a cutting board. On the bottom third, leaving 1 inch on each side bare, neatly stack a thin bundle of cabbage, a few carrot and cucumber slices, a couple of apple slices, and a couple of avocado slices. Carefully fold the bottom edge of the wrapper up and over the fillings, fold in the sides, and roll up like a burrito. Repeat with the remaining wrappers and filling ingredients.

3. Serve immediately, with the sauce on the side for dipping.


Makes about 1½ cups

1½ cups raw cashews

1 garlic clove

1 (2-inch) piece fresh ginger, peeled and roughly chopped

Juice of ½ lime

2 tablespoons tamari

2 teaspoons yuzu juice (or fresh lemon or lime juice)

¾ cup filtered water

Fine sea salt

1. To a blender, add the cashews, garlic, ginger, lime juice, tamari, yuzu juice, and water.

2. Puree until very creamy. The sauce should be the consistency of a creamy dressing; add another tablespoon or so of water to thin out, if necessary.

3. Taste and add salt if you like. Refrigerate in an airtight glass container for up to 3 days.


Makes about 1 cup

5 tablespoons almond butter

¼ cup tamari

¼ cup avocado oil

¼ cup toasted sesame oil

3 tablespoons maple syrup

1. In a small bowl, place the almond butter, tamari, avocado oil, sesame oil, and maple syrup.

2. Whisk until smooth. Refrigerate in an airtight glass container for up to 5 days.

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