Tuesday, July 26, 2011




4 tablespoons almond butter

2 tablespoons brown rice vinegar

2 teaspoons maple syrup

2 teaspoons soy sauce

Process all ingredients in a high speed blender. Add two tablespoons warm water if desired to blend. Process until smooth.


Large Napa Cabbage Leaves


12 medium basil leaves

2 nectarines, sliced into approximately 12 slices

1 avocado, sliced

1 cup watercress leaves

If using rice wrappers: submerge wrappers in water and let soften one minut.

Transfer wrappers from water to towel and blot. Fold wrapper edge over one inch on right side.

Lay three basil leaves on bottom of wrapper, parallel to counter edge leaving 2 inches from left edge and 1 inch from bottom uncovered. Top with six nectarine slices, 3 avocado slices and 1/4 cup watercress, allowing watercress tops to overlap folded right edge. Roll up bottom of wrapper and tuck unfolded left edge over. Continue to roll into tight cylinder. Almond sauce can be drizzled over, dipped into OR almond sauce can be placed inside of wrap before wrap is rolled up.


Nectarines are all over the place now and we love them! This has become a lunchtime staple for anyone who's tried it partly because it's so easy but mostly because it's so GOOD! We prefer it with napa cabbage as the wrap. It's subtle and adds an extra layer of freshness to the wrap. But you could try collard greens or romaine as well. And double the satay recipe . It's addictive!

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