Healthy books we love

The IBS Elim­i­na­tion Diet & Cook­book by Patsy Cat­sos (£14.99, Har­mony) Patsy is a reg­is­tered di­eti­tian and LOW-FODMAP pioneer. She has gath­ered to­gether all her knowl­edge into this es­sen­tial book for any­one suf­fer­ing with IBS and look­ing for an easy way to

Women's Fitness (UK) - - Your Edit -

Thai Sum­mer Salad Rolls Makes 8

100g rice sticks or ver­mi­celli 2 medium car­rots, shred­ded 8 x 11 inch rice pa­pers 1 medium cu­cum­ber, cut into match­sticks 2 cups shred­ded let­tuce 16 medium shrimp peeled, de­veined, and cooked ½ cup fresh co­rian­der leaves

1 Pre­pare the rice sticks as per the packet in­struc­tions, then drain, rinse with cold wa­ter and set aside.

2 Place a clean damp towel on the counter and have a large bowl of very warm wa­ter along­side. Have all the in­gre­di­ents nearby.

3 Dip one rice pa­per at a time into the warm wa­ter, ro­tat­ing to sub­merge it for about five sec­onds, then spread it out on the damp towel. It will con­tinue to soften af­ter you re­move from the wa­ter.

4 Ar­range about 1/8 of the shred­ded let­tuce, basil, co­rian­der, car­rots, cu­cum­bers, shrimp and rice sticks in a 5 to 6 inch log-shaped mound to­ward the lower third of the rice pa­per. Tightly fold the bot­tom of the rice pa­per over the fill­ings. Fold 2 inch side flaps over the mid­dle. Fi­nally, roll the log to­ward the back edge of the rice pa­per, cre­at­ing a tight roll and about 5 inch long. The damp rice pa­per will stick to it­self.

5 Set aside on a serv­ing plate and con­tinue with the re­main­ing in­gre­di­ents and re­main­ing rice pa­pers. Keep the as­sem­bled rolls cov­ered with a clean, damp towel un­til you are ready to serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.