Glow from within | Mindful Puzzles

Glow from within

Professional chef and creator of the famous raw food café Earth to Table, Julie Mitsios embraces all that Nature offers through the healing powers of raw, whole foods.

CONSCIOUS EATING FOR EVERYONE

As a professional chef and advocate for conscious eating and holistic wellbeing, my number-one priority is the health and happiness of my customers, while at the same time taking care of this precious planet we live on. The way I think I can best achieve this is to continue my passion for creating foods that help improve my customers’ overall state of wellness and enhance their lives. This doesn’t mean compromising on taste nor sacrificing too much time in the kitchen preparing meals. It does, however, have a huge impact on minimising damage to our precious environment. I strive to make all recipes as sustainable as possible, generating a lower carbon footprint and supporting local farmers. My goal is to help people reconnect with their body, with nature through food, while offering science-based evidence to guide them towards their ultimate wellness goals.
No matter where you find yourself as you read this – perhaps you simply want to
add healthier options to your diet, or maybe you are ready to go full throttle with the
raw living lifestyle – these recipes are sharing a philosophy that ultimately can have
a positive impact on your life and the planet.
And let’s not forget pleasure. Sitting down to a delicious meal is one of the wonderful pleasures in life, especially when we are with family and friends. Let’s eat to be happy, healthy and beautiful.
Let’s eat for the love of nature and this planet.

FRESH SPRING ROLLS WITH GINGER MISO DIP

These make the perfect appetiser, snack, or party food; they are filled with fresh veggies and paired perfectly with ginger miso sauce. While rice paper is traditionally used to make spring rolls, I have substituted with daikon, which happens to make the perfect wrapper. You can of course use any other alternative such as cucumber or a cos lettuce leaf which both work well for the wrapper.

Makes approx. 8 rolls

INGREDIENTS

  • 1 daikon radish, peeled
  • 1 carrot, peeled and julienned
  • 1 cucumber, julienned
  • 1 red capsicum, peeled and julienned
  • 1 small bunch of enoki mushrooms
  • 1 avocado, sliced into wedges
  • Handful of snow pea sprouts
  • Handful of mint leaves
  • Handful of coriander leaves
  • Ginger Miso Sauce, to serve(see recipe opposite)
  • Black sesame seeds, to serve

METHOD

  1. Using the blank blade of a mandolin, make paper thin sheets of the daikon then set aside. If you have a vegetable sheeter, you can use this to make one long wrapper, or a simple peeler will also work well.
  2. Lay a couple of slices of daikon on a chopping board, overlapping each slice over the next to create a rectangular base – approximately 14cm long and 8cm wide is a good guide.
  3. Place some of each ingredient at the end of the daikon closest to you. Roll it away from you. Place in a dish seam side down. Repeat with the rest of the daikon slices and filling.
  4. Enjoy straight away with ginger miso sauce. If you find the sauce is too thick, thin it down with a bit of water. Sprinkle some black sesame seeds on top to add a pop of colour and flavour.

This is an edited extract from Eat More Raw by Julie Mitsios. Find out more on earthtotable.com.au


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