Summer Veggie Spring Rolls

Let’s face it. After watching “What The Health” on Netflix it’s safe to say I’m moved, but not in a bad way! Eating more fruits and vegetables not only helps our world and human kind but it’s everything my mom tried to get me to do as a child. She won! In all seriousness, the diseases that we all think are “genetic” can also stem from the continuous bad food habits that are passed down through generations and that is why we don’t see a change. We must be the change we wish to see (thanks Gandhi) so I dedicate myself to making healthy eating and smart choices on all my future recipes. Veggie based and damn near vegan. Also, for this recipe, I wanted to use my delicious CocoLoco CBD oil from Flower Food again! Just makes everything “better”. 

Let’s dive in shall we? 

You will need:

  • Shredded carrots
  • Sliced snow peas
  • Mint leaves 
  • Sliced shiitake mushroom caps
  • Green onion
  • Egg roll/ spring roll papers
  • Coconut oil
  • Glass noodles (I used a gluten free vegan sweet potato brand)
  • Optional: Flower Food CBD oil
  • Sweet chili dipping sauce
  • Frying pan


Directions: 

  1. Once all your veggies are cut grab a sheet of egg roll paper and place all the contents towards the middle. 
  2. Optional: drop 3-5 drops of CDB cocoloco. 
  3. Make sure one of the corners of the square are facing you. That will be the corner you grab to fold up and over. The fold in the left and right corners and you’ll be left with what looks like an envelope. Roll up to seal it closed. Rinse your finger under water to stick the paper to itself (no egg whites nesescary). 
  4. Repeat until all of your rolls are prepped. 
  5. In a frying pan heat the coconut oil to a medium heat. Having the oil too high will burn the egg roll paper quickly and we want a golden crisp color so test one out to see, when ready drop them all and make sure you rotate them with tongs carefully. 
  6. Remove your rolls and place them on a paper towel lined plate/bowl to remove excess oil. 
  7. Cut in half and serve with a sweet chili sauce. 
  8. Enjoy! 

Bagel Bites, For Grown Ups.

We all can remember, just getting out of school, throwing our backpacks down after getting home and reaching in the fridge for whatever you could find. So I turned to the freezer and toaster oven and the rest of Street + Spice is history, haha. Comfort, at times, doesn’t change. Food is one, you just have to make it grow up. Just like you.

“Pizza in the morning. Pizza in the evening. Pizza at suppertime. When pizza’s on a bagel, you can eat pizza anytime!” – Bagel Bites Theme Song

Here is my ode to Bagel Bites:

Ingredients: (1 Bagel serves 2 halves).

  • “Everything” bagels.
  • Pizza Sauce
  • Mozzarella cheese (finely shredded).
  • Peperoni
  • Spices: Black pepper, minced garlic, Italian herbs and spices, red pepper flakes

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Directions:

  1. Pre-heat oven to 375 degrees F.
  2. Simmer the pizza sauce and spices on low heat stirring occasionally.
  3. Cut your bagels in half, horizontally.
  4. Laying the bagel halves on to a cookie sheet or baking pan, remove the sauce from heat and cover the bagel in sauce.
  5. Sprinkle mozzarella cheese to cover the sauce, repeat with the pepperoni.
  6. sprinkle small amount of cheese on top and spread around basil/ parsley for the aromatic infused cheese flavors, yes, that really works.
  7. Bake for no more than 10 min watching periodically to not overcook/ burn.
  8. Remove them from the oven and serve immediately, but be careful, to not feel like a kid all over again.

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Enjoy!

 

Sweet + Spicy Volcano Bites

Throwing a party this summer or just in the mood for a quick island getaway? These toasted coconut ahi poke tostadas are to die for! The volcano in the title comes from the uber spicy, hotter than a jalapeno, too hot to cut without gloves on, chile. Especially with a super spicy and flavorful habanero chili from Melissa’s Produce. Trust me, it’s the perfect amount of heat to balance the sweet of the coconut, a perfect fusion treat.

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Lets get to the kitchen, this 5 step appetizer is easy and inexpensive. Shall we?

Ingredients: (6-9 servings, prep time  30min)

  • 2 large sashimi grade Ahi tuna steaks (about 2 pounds)
  • 1 shallot (small onion, chopped fine)
  • 1/2 cup chopped green onion
  • 3-4 tablespoons soy sauce
  • 1 cup toasted coconut
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce
  • 1 pack of gyoza wonton papers (raw)
  • 1 tablespoon black sesame seeds

Directions:

  1. Rinse and paper towel dry your tuna steak. Cut it into small 1/2 inch cubes and set in a mixing bowl.
  2. Add the shallots, coconut, chopped green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds and toss.
  3. Cover with saran wrap (plastic) and refrigerate.
  4. In a small frying pan set olive oil to heat at medium. Grab a gyoza paper and slowly drop in in the oil to brown each side, flipping often to evenly cook and not burn. Remove them from the oil and place them on a paper towel to pick up the excess oil.
  5. Carefully slice your habanero chiles. Plate your tostada with a spoonful of deliciousness and set on top of your volcano roll a sliver of habanero heat. Trust me its the perfect balance you wont be upset. Sprinkle some sesame seeds and enjoy!

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Organic Dyed PINK Deviled Eggs 

So Easter came as fast as these first three month have ended. Where is the time going? Sheesh! Well this recipe won’t let you waste yours. Try this simple fun recipe for edible Easter fun! Let’s hop right to it!

You will need eggs, beets/ beet juice, mayo, mustard, dill relish, Franks red hot (or any vinegary hot sauce), seasoning salt, pepper, and curly parsley.

  1. Set your eggs to boil in water for 15-20 min medium temperature.
  2. In a mixing bowl, place your beet juice. You won’t need a lot. It’s just to rotate the eggs and soak up the dye of the vegetable.
  3. Grab your cooked eggs from the stove and run them over with cold water. This makes the cracking process much easier. Now it’s time to dye them.
  4. When flipping the eggs make sure you get all sides. No more than a minute an egg.   
  5. Once all eggs are dyed cut then in half and remove all yolk in a mixing bowl.  
  6. Now this is where you add all ingredients. Let’s make it easy. 1 table spoon all liquid product and a sprinkle of salt and pepper. Mix it up buttercup!  
  7. Place all mixed ingredients in a ziplock bag and place in the freezer to cool and semi solidify. No more than 10 minutes. Cut the bottom corner of the bag to make a pipping hole and it’s time to fill your eggs back up!  
  8. Garnish with paprika, parsley, green onion, chile, whatever your heart desires. Let them cool a little bit more in the fridge and enjoy!!!

Happy Easter everyone!!

Pesto Salmon Pasta Cups

Want to know the perfect way to stretch a $6.00 salmon filet for 12? This addictive recipe will have people sneaking back for seconds in no time. Its the perfect party appetizers and mini meal bites for any occasion from Football Sunday to your best friends baby shower. Don’t believe me? Ask my empty plate what happened! Continue reading “Pesto Salmon Pasta Cups”