Page 57 - Tracy Anderson Magazine | Spring 2021 Issue

SPRING ROLLS (makes about 12 rolls)

INGREDIENTS cabbage, thinly sliced
For the Spring Rolls: 1 jalapeño, seeded
12 rice pancakes (optional)
For the Sunflower Sauce:
1 cup cooked shrimp or
mushrooms ½ cup creamy sunflower
1 carrot, julienned seed butter
1 lime, juiced
½ cucumber, julienned
4-5 scallion greens, cut 1 Tbsp honey
about same length as other 1 tsp garlic, minced
veggies 1 tsp fresh ginger, peeled
Handful of cilantro, stems and grated
removed ¼ cup liquid aminos
Handful of fresh mint 2 Tbsp rice vinegar
leaves, stems removed
1 Tbsp sesame oil
1 ⁄ 8 of a small purple

For the Spring Rolls:
1. Fill a large shallow bowl with warm water and dip
SWEET PEA SOUP (serves 2) the rice pancakes one by one as you need them, leaving
them in water for about 15 seconds each until soft. Be
careful as they rip easily and start sticking.
INGREDIENTS
2. Place softened rice pancake on a flat surface (such as
2 Tbsp ghee a large flat plate), then add a little bit of each ingredient
1 cup yellow onion, finely chopped in middle. Gently fold the bottom over the stuffing, then
fold in sides and roll the whole thing over so you get a
1½ cups vegetable broth
roll that looks like a tiny see-through burrito.
5 oz spinach 3. Repeat until you’ve used the majority of ingredients.
5 oz sweet peas (about 1 cup) 4. Enjoy with sunflower sauce. Leftover sauce can be RICED CAULIFLOWER MUSHROOM RISOTTO (serves 4)
refrigerated.
5 oz mint leaves, washed and stems removed For the Sunflower Sauce:
2 Tbsp ground flaxseed 1. Combine all ingredients in a small bowl and whisk INGREDIENTS 1. Make sure mushrooms cheese. Stir to combine.
½ cup canned coconut milk until smooth. are clean and dry, slice 4. Reduce heat to low, then
2 cups baby bella mushrooms, divided
Salt and pepper to taste them, then chop half of cover and let simmer for
2 Tbsp coconut oil, divided them. In a nonstick skillet on about 10 minutes, until
4 large cloves garlic, minced, divided medium-high heat, add half desired creamy consistency.
1. Add ghee and onions to a saucepan, and cook 4 cups riced cauliflower the coconut oil and garlic. 5. Heat rest of oil and
until tender. Cook for 1 to 2 minutes. garlic in a small frying pan.
2. Add broth, spinach, and peas to pot. Simmer 1 (10.5-oz) can organic condensed cream of 2. Add chopped mushrooms Arrange rest of mushrooms
until tender. mushroom soup to the pan, and cook for in a single layer and pan
3. Add mint and cook for a few more minutes. 1 can of water (use mushroom soup can) 3 to 5 minutes, then add fry until browned (about 5
Add flaxseed and mix well. ½ cup Parmesan cheese, shredded or grated cauliflower rice. Cook for minutes), flipping halfway
4. Pour contents of pot into a blender and purée another 2 to 3 minutes, through. Season with salt
until smooth, then return to pot. Salt and pepper to taste stirring frequently. and pepper.
5. Add coconut milk, and season with salt and 3. Add cream of mushroom 6. Plate risotto and top with
pepper. Serve hot. soup, water, and Parmesan pan-fried mushrooms. Serve.

54 55