Shrimp and Avocado Summer Salad Rolls

Shrimp and Avocado Summer Salad Rolls

Makes 4 rolls, serves 2

For the rolls:
12-15 medium shrimp (about 1/2 pound), peeled, deveined and tails removed
2 teaspoons grapeseed or other flavorless oil
1/8 teaspoon salt
4 rice paper wrappers (or more, if needed)
1 avocado, halved, pit removed and cut into 12 slices
8 sprigs cilantro
4 cups shredded romaine (about 1 head)

For the dressing:

2 tablespoons tahini
2 teaspoons yellow miso paste
2 tablespoons lemon juice
2 tablespoons warm water
1/2 - 1 teaspoon sambal oelek, or more to taste (optional)

To cook the shrimp, preheat the oven to 400°F. Toss the shrimp with the oil and sprinkle with salt. Lay the shrimp on a baking sheet in a single layer. Roast for 5 to 8 minutes, until the shrimp are pink and cooked through. Remove from baking sheet and let cool.

Meanwhile, make the dressing by mixing the tahini and miso in a small bowl. Slowly whisk in the lemon juice and water until a smooth dressing forms. Add sambal oelek for some spiciness, if desired.

To assemble rolls, fill a large pie plate or other shallow dish large enough to fit the rice paper wrappers with warm water. Arrange the shrimp, avocado, cilantro and lettuce in bowls or plates around a damp cutting board, with the rice paper wrappers and soaking water nearby. 

Submerge a wrapper in the water and let sit until it is no longer stiff, but not so soft that it immediately folds onto itself, about 20 to 30 seconds. Place the softened wrapper on the cutting board. Arrange 3 shrimp in a row in the middle of the wrapper, followed by 3 pieces of avocado, 2 sprigs of cilantro and about 1 cup of lettuce. Fold in the two sides of the wrapper, then roll the wrapper around the filling, trying to compress the lettuce as much as possible, similar to wrapping a burrito. (Remove some lettuce if you are finding it difficult to roll.) The rice paper will stick to itself, sealing the roll closed. Transfer roll to a plate and repeat with remaining ingredients.

Black Bean and Heirloom Tomato Quinoa with Lemon Dressing

Black Bean and Heirloom Tomato Quinoa with Lemon Dressing

Serves 4 to 6

1 cup quinoa, rinsed several times and drained
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon olive oil
1 teaspoon sugar
1 (14-ounce) can black beans, rinsed and drained
2 medium heirloom tomatoes, diced
4 scallions, chopped
1/4 cup chopped cilantro

Fill a heavy bottomed pot 3/4 full with water, add a tablespoon of salt and heat until boiling. Add quinoa and cook until almost tender, 10-15 minutes.

Wisk lemon zest, juice, butter, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.

Drain quinoa and return to pot. Reduce heat to low and cook quinoa, covered, until fluffy, about 5 minutes. Remove from heat. Fluff quinoa with a fork and toss with dressing. Add remaining ingredients and toss. Serve hot or room temperature.

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Warm black rice salad

Ingredients

3 cups of cooked Black (Forbidden) Rice                                                      4 oz of crumbled Feta cheese                                                                            2 cups of fresh flat leaf spinach – chopped                                                  2.5 cups of squash or pumpkin – cubed                                                           1 teaspoon of nutmeg                                                                                     1 bunch of parsley – chopped                                                                            1 bunch of scallions – sliced                                                                            1 medium zucchini – diced                                                                                          1/2 of medium red onion – diced                                                                  1 cup of toasted pumpkin seeds                                                                           1 bell pepper – diced                                                                                       1 cup of dried cranberries                                                                                            3-4 tablespoons of Garlic Olive Oil                                                               1 tablespoon of balsamic vinegar                                                                         1 teaspoon of  salt                                                                                           2 teaspoons of Cumen                                                                                 Pepper

Instructions

Heat the oven to 400 degrees.                                                                                                                                                                                                                             Put the squash or pumpkin on a cookie sheet. Drizzle with olive, salt and pepper and nutmeg.                                                                                            Toss and roast in the oven, uncovered for 45 minutes.                                                                                                                                                                            After the squash has finished, let slightly cool.                                                                                                                                                                                    While the rice is still warm, toss in the feta cheese, all the chopped vegetables, and dried cranberries and spices in a large mixing bowl. Gently toss, then add the roasted squash.                                                                                                                                                                                                        Toss again and serve warm or at room temperature.

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Baked eggplant

Serves 4 @ 4pp per serve

ingredients:

2 large eggplant
2 tbspn olive oil
1 egg, beaten
100g low fat mozzarella, sliced
100g fresh ricotta reduced fat
2 cloves garlic, crushed
450g tomatoes, peeled and chopped or 2 x227g cans tomatoes
1 tsp dried oregano
pinch raw sugar
salt and pepper

method:

Wash, trim and slice the eggplant, then lay the slices on a plate and sprinkle with salt. Leave for 30 minutes, then rinse thoroughly with water and pat dry.

For the sauce, warm the oil in a saucepan and add garlic. Cook for a few minutes, then stir in remaining ingredients and bring to a simmer. Cover and cook for 15 minutes.

Heat more oil in a frying pan. Dip eggplant slices in the egg and fry until lightly coloured on each side.

Layer eggplant slices, tomato sauce and mozzarella in a small greased oven-proof dish. Top with ricotta and bake for 20 minutes or until browned on top.

for F&H meal serving with bown rice / barley or wholemeal pasta (and add pro points)

Christmas spiced nuts

 makes 16 serves = 2 PRO POINTS VALUES per serve

1 tbsp honey 

1 tbsp curry powder

½tsp sea salt

⅓ cup raw almonds

⅓ cup raw cashews

⅓ cup raw macadamias

Preheat oven to 180º C and line a baking tray with baking paper.

Warm honey in bowl in microwave. Combine with curry powder and salt. Add nuts and stir through until well coated.

Spread in a single layer on baking tray and cook in oven for 5-10 min or until golden.

Leave to cool on tray. Store in air tight container