Delicious Veggie Rice Wraps and Meghan Telpner’s UnDiet

Delicious Veggie Rice Wraps and Meghan Telpner’s UnDiet

Laura and I met the lovely and talented Meghan Telpner when she came breezing into the studio of our mutual friend and photographer Michael Alberstat. We were shooting with Michael and he and Meghan are studio neighbours. Michael introduced us and Meghan promptly held out a plate of brownies. Of course we liked her immediately. She told us she was off to meet with a publisher to discuss a book she wanted to create and she was bringing the brownies as an example of what her book would be about: healthy and super delicious food. One bite of those brownies and we told her there was no question that she’d get a book deal! Well, here’s that book.

As a nutritionist, Meghan already had a major following before her book, UnDiet: Eat Your Way to Vibrant Health launched just a few weeks ago. Meghan’s a regular expert on tv, in magazines and online, as well as running classes online and health-based retreats. You can check out all the things she’s up to on her site, www.meghantelpner.com. But many more people are jumping on board to Meghan’s multi-coloured train as she’s hitting every best seller list. UnDiet is much more than a cook book and is packed with information for changing your health in every way. We’re bringing you just a tiny bite of Meghan’s amazing book, one that we think our kids are going to fall in love with at lunch and snack time. And probably we will, too… 

UnDietcover

Delicious Veggie Rice Wraps and Meghan Telpner’s UnDiet

Ingredients

  • (Serves 4 as a side, 2 as a meal)
  • 8 sheets rice paper
  • 1 avocado, peeled and sliced lengthwise
  • 1 carrot, grated
  • ½ red bell pepper, sliced lengthwise
  • ½ red apple, peeled and sliced
  • into matchsticks
  • 4 inches cucumber, sliced into long strips 10 cm
  • 1 cup baby spinach 250 mL
  • ¼ cup cabbage, shredded 50 mL
  • 2 organic eggs, whisked in a bowl, cooked
  • as an omelet, then sliced into thin strips.
  • (optional)
  • 4 sprigs cilantro
  • For the almond dipping sauce:
  • ½ cup almonds (or almond butter) 125 mL
  • ¼ cup water 50 mL
  • 1 tbsp lemon juice 15 mL
  • 1 tbsp maple syrup 15 mL
  • 1 tbsp tamari 15 mL
  • 1 small garlic clove, minced
  • 1 tsp ginger root, grated 2 mL
  • sea salt and cayenne to taste

Method

Soak one piece of rice paper in warm water until soft.

Carefully remove, allow excess water to drain, and lay out on flat surface.

Arrange veggies in a row along center of rice paper.

Add greens last. On your first few attempts, fewer veggies will be easier to roll.

Leave about 1½ inches (4 cm) at both ends and carefully roll the wrap up, leaving long edges open. You’ll take care of those with the second piece of rice paper.

Soak and drain a second piece of rice paper, and lay out on flat surface.

Place roll along center of second piece of rice paper, folding end edges in

first and then roll in remaining sides.

For the sauce:

Put all ingredients in a food processor and process until smooth. You may need to scrape down the sides with a spatula and re-process.


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Pack it! If you make extras to take for lunch

the next day, store in an airtight container with a slightly damp cloth or paper towel to help keep the rice wraps moist.

 

 

 

Excerpted from Undiet: Eat Your Way to Vibrant Health. Copyright © 2013 Meghan Telpner. Published by McClelland & Stewart, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

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1 Comment

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