…for the soul.
Have you heard people say, “I can feel your energy”? This happens to me quite often and it comes out especially when I am cooking. I ran into a lady yesterday who reminded me that we are all the same inside. This made me feel amazing, because she connected with me in a way that made me feel like I had a friend. She made me feel loved which is the ultimate ‘food for the soul.’ YES! Love is what you have to do with people in every single way that you live. I realize that I can’t remember to love sometimes, but that is what I always get back to. Love is the only ingredient to make the connection to who you really are within; the molecules in most foods are simply carbon, hydrogen, oxygen, and nitrogen connected in many different ways. Foods look different, but they are amazingly simply the same. Just fractions put together in different ways that work together to function for an energetic purpose. So, we are all the same too. We are simply pieces of love fashioned together to perform a purpose. I know this sounds a bit philosophical and spiritual, but we are in reality spirits acting like humans. I am trying to practice changing my perspective and not really looking to make things perfect, but looking at the perfection in everything.
So, try to cook a new recipe and have fun experimenting with ingredients. If it doesn’t taste the way you imagined, then, change your perspective and don’t be afraid to be creative! Give it some of you; give your food some love.
Avocado and Pickled Red Onion Spring Rolls 8 each
- 1/2 cup red onion, sliced thinly/ julienned
- ¼ cup Dr. Braggs apple cider vinegar
- 3 avocados, halved, peeled and seeded
- 2 teaspoons garlic, granulated
- 2 tablespoons fresh cilantro leaves, chopped
- Juice of 1/2 lime
- 1 teaspoon ground black pepper, to taste
- 8 spring roll wrappers
1 egg white
1 tablespoon cool water
coconut oil or sunflower oil
Soak red onions in vinegar for 2 hours or overnight. Mix egg white with water. Put avocados in a bowl and slice thinly. Add garlic, cilantro, lime juice, and black pepper. Remove onions from vinegar and add to avocado and mix gently until well mixed. Place 1/8th of avocado mixture on one end corner of wrapper and roll up and fold in 2 corners. Using a brush, put a little egg wash on last corner of spring roll wrapper and roll up to seal.
Heat skillet on medium heat and cover bottom of the pan with oil (about 1/4 inch). Sprinkle a tiny bit of flour in the oil to tell you if the oil is hot. Flour should sizzle. Place spring rolls in oil about 2 inches apart and fry until lightly browned and turn on all sides. Remove when brown and drain.
Serve with balsamic vinegar.