I love it when unplanned, coincidentally and wonderfully the universe takes over your decision making and planning for the day.
So today, instead of my usual working day I unexpectedly had a wonderful Solstice celebration day.
Instead racing home after yoga practice, I stayed after Mysore class and hung out with my new practice buddies over a latte and good laughs.
I don’t want to bore you with my whole day, but it involved teaching two dutch classes, discovering a new warm-weather-swim-spot, talking to my best friend in Ecuador, and of course, cooking myself a Solstice celebration dinner… which is the reason for my post. So here we go!
I did in in 3 parts.
- Atjar Tjampoer
- Peanut Sauce
- Spring Rolls
U can buy this in a jar, but why would you do that if you can make it yourself???
U can use any hard veggie for this. Carrots/cauliflower/cole/radish/green beans work well. I used cole and radish which was what I got in my organic basket last week.
Chop everything and wash.
Blend: fresh ginger, garlic, ginger powder, mustard seeds, turmeric, salt, apple cider vinegar and sesame oil.
Massage: Add the dressing to the chopped veggies and massage. This softens the fibres and makes it more digestable, not to mention that it absorbs the flavour! Put a plate and something heavy on top, and leave the veggies ‘pressed’ for about an hour.
The Atjar Tjampoer already has quite some warming spices in it, so I wanted to make the sauce more cooling. That’s why I chose for coconut and lime.
Blend: peanut butter, coconut cream, lemon juice, tamari sauce, coconut nectar with a small amount of water into a yummy, smooth, creamy, cooling sauce.
Cut any fresh veggies you love. I used a green leaf mix (cooling & green), cellery (crunchy), apple (sweet & cooling) and bell pepper (for colour and taste).
Well, now it’s a matter of dipping the rice paper in hot water, and folding!
Fold: first fold one side over the filling, then bring the sides in, and finish folding the other half over everything. (like a burrito 😉
I’m not mentioning amounts in this recipe, because I have no idea what I used. So I recommend tapping into your intuition, trusting and experimenting with the flavours and ingredients.
Happy Solstice. Happy Summer.