October 1, 2012

Fussy. [and Veg Spring Roll Recipe]

Monday, Monday. On this special day, I met a new baby. He is still the baby God blessed us with on September 13, only, this baby likes to cry and cry upon being well fed, well cleaned, and well rested. This baby made me nervous, this baby made me sad, this baby had to be rocked to sleep for the first time since birth (I did rock him to sleep a few nights ago, but it was a different type of rock to sleep - more like, "it's nighttime, you're silly and wide-eyed, go to bed because mommy and papa want to" - this new version of rock to sleep is "you're screaming and crying, I just fed you like 45 gallons of breastmilk, I have no other choice but to put you to sleep and allow you to dream of happier places than the place you're currently at"). 

It was a hard moment in motherhood, I won't lie. I was frustrated, confused, and lost. I am so happy I have been blessed with finding so many resources, though, on breastfeeding and mommy-hood, on fussy newborns and week-to-week what-to-expects. Thankful for Kath's blog, for Kellymom.com, for The Womanly Art of Breastfeeding, for supportive family, for hubby, for the friends God has placed in my life at this point in time, and for our oh-so-cute and oh-so-kissable baby.

kale, orange, lemon, ginger, water, pineapple.
A very lovely gal from church brought us dinner last week, but we had so many meals at one time that I decided to toss these babies in the freezer: vegan calzones! They were delicious - made with 100% spelt flour since Sherri can't eat wheat, and filled with mushrooms, bell pepper, red onion, tomatoes, tomato sauce, and other veggies I couldn't really decipher but oh goodness how tasty! I paired one with a mug of leftover tortilla soup, cilantro, green onion, lime juice and avocado. Enjoyed to great extremes, even omnivore hubby was more that content with this meal! 
Then we enjoyed little bear's drunk-off-mommy's-milk face, and called it a day. Here's to a happy Tuesday, friends. and a tasty recipe to share with plant and animal-eaters of the world!

Veggie Spring Rolls with spicy peanut sauce

served with edamame for extra protein joy!
Veggie Rolls 
  • Rice paper (found in the Asian foods section of most grocery stores, but much cheaper at a large Asian market!)
  • Carrots, cut into match sticks
  • Cucumber, cut into match sticks
  • Zucchini, cut into match sticks
  • Green or Red Cabbage, shredded or cut into strips
  • Spinach or any mild leafy green


Spicy Peanut Saucemakes a lot of sauce, I freeze leftovers and thaw for another special day

  • 2 cups dry roasted peanuts (unsalted)
  • 1/3 cup Liquid Aminos
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1 tbsp fresh ginger
  • 1 tbsp sweetener (agave, honey)
  • 1 clove garlic
  • 1 serrano chili or jalapeno
  • salt to taste
  • water to reach desired consistency 
Blend all peanut sauce ingredients in a high powder blender (you can try a food processor or any blender, but you might have to add more water) - set aside for consumption. Fill a medium size bowl with warm water, place a paper towel on a plate - this is where you will make your rice paper rolls. Soak the rice paper in the warm water for a few seconds until soft and bendable, then place on paper towel. Add a little bit of each veggie, and roll up the sweet guys.

Here's an awesome video on how to roll them spring rolls!


Enjoy your vegan lunch! Fun idea: you can also use the spicy peanut sauce to coat buckwheat noodles, minced broccoli + zucchini, and red pepper flakes - this is what I made for hubby that same meal. Up your carbs, marathon runners of the world!




 And that is how you fill up on vegetables!

1 comment: