mango and veggie spring rolls with peanut sauce

  I’m sure I’m not the only one who has been anxiously waiting to say Happy Spring!  However, with a morning outside temperature reading of 28 degrees it hardly feels like spring.  So, what to do?  Make your own spring…Mango and Veggie Spring Rolls with Peanut Sauce!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

These may look difficult to make, but I promise they are not!  Just a little time spent slicing and dicing is all it takes!  Fresh basil, avocado, cucumber, carrot, asparagus and mango wrapped in a spring roll and served with a peanut sauce that delivers just the right amount of heat.

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

Other options for fillings include:

Fresh mint leaves

Rice Noodles



Red onion



Fresh cilantro leaves


Sugar snap peas



You get the idea, options are endless!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

veggie spring rolls with peanut sauce
Makes 12 Spring Rolls
Recipe type: Appetizer
Cuisine: Vegan
Serves: 12
  • 1 avocado, thinly sliced
  • 1 mango, thinly sliced
  • 2 carrots, julienne sliced
  • 1 cucumber, julienne sliced
  • 12 fresh basil leaves
  • 12 stalks asparagus, cut in half and lightly steamed and cooled
  • 12 spring roll wraps
  • For the Peanut Sauce
  • ¼ cup chunky or creamy all-nautral peanut butter
  • ¼ cup hot water
  • 1 tablespoon Bragg's Amino Acids or Tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • ½ tablespoon fresh lime juice
  • ¼ teaspoon chili oil
  • dash crushed red pepper flakes
  1. Have all prepared ingredients lined out in front of you.
  2. Fill a shallow bowl with warm water.
  3. Dip spring roll wraps in warm water until they become pliable, transfer to a clean plate or cutting board.
  4. Arrange small amounts of prepared ingredients in the center of the spring roll wrap. Fold in edges and gently roll up.
  5. To make the Peanut Sauce:
  6. Add all ingredients to a small bowl and whisk until well combine. Let cool to room temperature.
  7. Dip and enjoy!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

Spring Detox Tip:  In the spring our bodies start their own sort of spring cleaning…help it along with adding a lot more fresh vegetables to your diet!  The best foods for spring detoxification are bitter greens such as dandelion greens, mustard greens, arugula and watercress.  Other spring detoxifying vegetables are asparagus, radishes and celery.  Don’t forget to add a little lemon and lime as well!

roasted beet, purple cabbage and lentil salad ~vegan, gluten free~

Roasted Beet, Purple Cabbage and Lentil Salad

Need to press the refresh button after a weekend of partying?  This salad is a delicious way to get your diet back on track!

Roasted Beet, Purple Cabbage and Lentil Salad ~ vegan, gluten free~ A clean eating, antioxidant rich salad for detoxification~

There’s a whole lot of antioxidant power going on in this salad with roasted red beets and raw purple cabbage!  Lentils are added for a protein punch making this a well-rounded meal.  Did you know purple cabbage comes from the cruciferous vegetable family?  One of the most powerful veggies out there thanks to a compound called indole-3-carbinol, which is known for its anticancer effects and capability to speed up detoxification!

Every time I roast beets I’m reminded about how much I LOVE them!  I kept sneaking bites, I’m surprised I had any left for the salad!

Note to self: Next time roast more beets for snacking on!

Roasted Beet, Purple Cabbage and Lentil Salad ~ vegan, gluten free~ A clean eating, antioxidant rich salad for detoxification~

The original recipe was found here from Food & Wine.  I altered it by dropping the bacon and blue cheese and switched up the dressing a bit.  I hope you like it :)

Roasted Beet, Purple Cabbage and Lentil Salad
This recipe makes 2 large dinner salads or 4 smaller side salads.
Recipe type: Main
Cuisine: Vegan
  • ½ cup dried lentils, picked over and rinsed
  • 3 beets, roasted
  • 2 cups purple cabbage, chopped
  • 2 cups Boston lettuce, ripped into bite sized pieces
  • For the vinaigrette:
  • 2 tablespoons shallot, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • ½ tablespoon maple syrup
  • ¼ cup extra virgin olive oil
  • sea salt and pepper to taste
  1. Lentils:
  2. Add lentils to a small saucepan, cover with a few inches of water and simmer for 25-30 minutes or until lentils are tender. Drain off excess water and let cool.
  3. Beets:
  4. Preheat oven (or toaster oven) to 425 degrees. Rinse and trim beets and wrap them in foil. Place in oven for 45-60 minutes (depending on size of beets) or until easily pierced with a fork. Let cool and peel skin away, chop into bite-sized pieces.
  5. Vinaigrette:
  6. Add shallot, apple cider vinegar, lemon juice, dijon mustard and maple syrup to a bowl. Slowly whisk in olive oil and season with sea salt and pepper.
  7. Salad:
  8. Place all ingredients in a large bowl, drizzle with vinaigrette and enjoy!

raw beet slaw

This is the beet salad I mentioned in yesterday’s post.  Warning…it is highly addictive!

raw beet slaw

Beets are on my “Superfood List” because of their phytonutrient called betalains.  This phytonutrient is essential for the detoxification process and quenches inflammation in the body.  Research is showing that these powerful red pigments may also slow tumor growth…exciting stuff!   Beets are also great for pregnant women thanks to the B vitamins and iron essential to cell development and replenishing the body!

All the nutrition facts aside, beets just make you feel vibrant and alive!  In the Yogic world beets are said to support the first chakra or the “root” chakra, which keeps us grounded, energized and secure.  The root chakra is red, and beets are a red root…maybe there’s a connection here?

My sister-in-law shared this recipe with me.  She is studying nutrition at Bauman College in Northern California.  Once again, I modified the recipe a tad and this is what I came up with…

 raw beet slaw

Raw Beet Slaw

2 raw beets, shredded (I used a mandolin)

2 carrots, grated

1 apple, diced

2 scallions, chopped

½ cup pecans

½ cup unsweetened, shredded coconut flakes

juice of 1 orange

juice of 1 lemon

drizzle of olive oil

salt to taste

raw beet slaw

Mix all the ingredients up in a large bowl, chill for at least an hour (if you can wait that long, I couldn’t) to let flavors blend.

Raw Beet Slaw