Shrimp Spring Rolls


  • 12 large shrimp, uncooked
  • 4 rice paper
  • 3 garlic cloves, minced
  • 1 tbsp ginger, finely chopped
  • 1 tsp sesame seeds
  • 1/2 tsp sea salt
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 limes, juiced
  • 1 tsp raw agave
  • 1 small carrot, grated
  • 1 handful fresh basil, chopped
  • 1 handful fresh cilantro, chopped
  • 1/3 cup crunchy peanut butter (organic)
  • 1 tbsp warm water


  1. Peel shrimp, soak in with warm water, rinse and pat dry with paper towel
  2. Place shrimp in medium size bowl. Add garlic, ginger, sesame seeds, salt, soy sauce, sesame oil, lime and agave. Set aside in fridge covered marinating while you prepare the other ingredients
  3. Grate carrot. Chop basil and cilantro. Set aside
  4. Scoop peanut butter into a separate mixing bowl, adding water and mix until smooth and moist

For Rolls

  1. In large bowl, fill it with warm water. Gently dip each rice paper wrapper in warm water for approx 20 seconds. Don’t over soak the rice paper – just until it starts to soften. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable (10-30 seconds, depending on wrappers and water temp.), begin to add the fillings
  2. On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of shrimp, carrots and herbs
  3. Roll the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper

Yield: 2-4


White Bean Dip

Looking for a quick and healthy dip to snack on in between meals, or something to serve to your friends and family? This white bean dip is so tasty and will go with almost any type of cracker or pita. I like to serve this dip with lentil or tortilla chips. Best to serve warm. 


  • 1 cup of raw navy beans, cooked
  • 1 cup of raw garbanzo beans, cooked
  • 1/2 cup red onion, chopped finely
  • 2 tbsp fresh cilantro, chopped finely
  • 2 tbsp cumin
  • 3 tbsp chia oil
  • 1 tbsp chili flakes
  • Juice of 1 lemon
  • 1/4 cup olive oil 
  • 1 tbsp sea salt


  1. Boil beans until cooked and tender. Drain water and rinse well
  2. Put beans into food processor with remaining ingredients.  Mix well until dip is smooth
  3. Serve immediately with chips or crackers

Yield: 8


Hummus is a delicious healthy dip for vegetables, a side of rice or even a spread on your sandwich. I like to use this as a side dip served with my Aromatic wild rice. There are so many different ways to present this dish using garnishes such as; pine nuts, drizzle of olive oil and paprika. Hummus  is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber.


  • 1 cup of chickpeas, cooked
  • 3 garlic cloves minced
  • 4 tbsp of tahini paste
  • 2 lemons squeezed
  • 2 tbsp of ground cumin
  • ½ cup of olive oil (if required add more for smoothness)
  • Sea salt to taste
  • Dash of Cayenne pepper


If using canned chickpeas, rinse with cold water and drain. Add to food processor, with remaining ingredients. Blend until smooth. Add more oil for smoothness and texture-not watery.

Tuna Patties with Tzatziki


Tuna Patties

  • 1 can of Tuna
  • 1 can of chickpeas
  • 1 small red onion, finely chopped
  • 1 handful fresh cilantro, chopped
  • 1 tsp of cumin
  • 1/2 tsp of red chili flakes
  • 1/4 cup of olive oil
  •  1 small lemon, juiced
  • 1 garlic clove, minced
  • pinch sea salt
  • 2 tbsp spelt flour (dusting)


  • ¼ cucumber, chopped finely
  • 1 tbsp freshly squeezed lemon
  • 1 tbsp olive oil
  • 1/4 cup plain yogurt
  • 1/4 cup sour cream
  • 2 cloves garlic, minced
  • Pinch of sea salt
  1. Blend chickpeas in a food processor until they become smooth, not chunky. Add chickpeas with all ingredients and mix together with a fork until it becomes somewhat moist, not dry and flaky. Add more oil if necessary
  2. Form small pancake like patties. dust each side of Patti with flour. Place in frying pan with olive oil, cook on each side for 5-10 minutes until brown on each side
  3. Mix chopped cucumber, yogurt, sour cream, garlic cloves and sea salt together in a small bowl. Set aside until in the fridge covered while cooking the patties
  4. Serve chilled spoon over cooked patties

Yield – 2 -4