.Eat this: Kimchi Spring Rolls & Almond Butter Dip.

Readers keep asking me if I could share more healthy, quick and easy to make recipes (not too many ingredients). Your wish is my command. I will share one recipe weekly in addition to my regular blog post. On this blog, check out the Beauty & Food section for more recipes and (homemade) beauty products. Also, big news. My new holistic nutrition website will be up and running in a couple of weeks. Yay!

Hungry? No idea what to eat? How about Kimchi Spring Rolls. There are super easy to make, healthy, insanely delicious and filling. Enjoy this fresh and bold flavoured kimchi and cashew blend from heaven.


Dipping Sauce:
1 cup raw almond butter
1 Tbsp freshly chopped ginger
1/3 cup water
1/4 cup fresh squeezed lemon juice
2 cloves garlic
add a bit of Cayenne pepper if you want it spicy

Kimchee Filling: Yields 4 cups (makes 7-8 wraps)
2 cups cashews (soaked for 1-2 hours and drained)
1/2 cup sesame oil
1/4 cup raw tahini
1T maple syrup/honey/agave syrup (optional for sweetness)
3-4 cups pre-made kimchi

Fresh veggies of choice
Collard Greens (remove the hard stem) and/or rice paper wrappers

How to:

Process cashews, sesame oil, tahini, maple syrup (if using), and ginger in food processor until chunky consistency is achieved. Mix with roughly chopped kimchi and set aside. I used collard wraps and rolled 2 Tbsp of kimchi filling, organic spring mix and julienned veggies (cucumber, bell pepper, and carrots are best!) For the dipping sauce, blend all ingredients in a blender. So easy and incredibly tasty!

Seriously, you need these wraps in your life!


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