Outside it is pouring down with rain so what better excuse than to head for the kitchen and create something healthy and delicious.

I love discovering new and creative ways to add more green food to my diet – but I absolutely will not compromise on taste. It has got to be really, really tasty otherwise it is not for me!

So, today’s “discovery” is a recipe for  green spring rolls. I hope you will enjoy them as much as I do!

To make these spring rolls first you will need:

Collard greens – about half a leaf for one role.

Carrots cut into Julienne strips (see below)

Cucumber cut in to strips

Red pepper also cut into Julienne strips.

Some sprouts – I have used broccoli sprouts in this recipe

Some fresh coriander

some fresh basil and

Some fresh mint

Making the Dip:

To make the dip for 8-10 spring rolls you will need:

1/2 cup of cashew nut butter

The juice of a fresh lime

3/4 cup filtered water

5 lime leaves

1/2 red chili

1/4 cup olive oil

5 table spoons Braggs

1 clove of garlic

Blend all of these ingredients together in the blender till you have a smooth sauce.

WARNING: So good you will want to eat it with a spoon!!

To sample the spring rolls you take the collard greens (or any other green leafy vegetable).  Take away the stalk and on the “back”side of the leaf you add, Julienne of vegetables, the sprouts, the fresh herbs mint, basil and coriander. Roll it together and serve it with the dipping sauce.

The dipping sauce can also be used just as a dip for raw vegetables before dinner as a healthy snack – the kids will love it!

The sun came out while I was busy  so with the sun shining through the windows I wish everyone a wonderful, joyful and relaxing weekend where ever you are!!