Q: What inspired you to create this recipe?
I love (and I think this is true for most people) food that is fun and interesting to eat. A good summer roll can tantalize your palate with many different flavors that all come together in a delicious, harmonious balance. That was the first half of my goal with this dish. The second half was creating something that would not only taste fantastic, but also be full of health restorative living nutrients. I think these summer rolls really deliver on both counts.
Q: How long does it take to make these rolls?
The mushrooms can take about 2 hours, start to finish. However, most of that time is spent letting them marinate, and then dehydrate, so during that time you can prepare the rest of your ingredients. The rolling process does not take long at all, but (at least in my case) it can take some practice. Don’t be discouraged if you have to re-roll a couple of the first rolls you make – it’s part of the fun.
Q: Which ingredients make this recipe particularly nutritious?
Kelp noodles are completely raw and very rich in vitamins and minerals, making them a wonderfully nutritious ingredient. There is also fresh carrot, bell pepper, cucumber, avocado, and mushroom, so it’s like eating a delicious salad wrapped up in a neat little rice paper package.
Q: Is this soup particularly appropriate for summer or is it a year-round recipe?
I think it’s a perfect recipe for summer since this is the time that mangos are most in season, and the fact that chilled soups are so nice and refreshing when it’s hot outside.
Q: What does the white miso do for the flavor? If I can’t find it at my local grocery store, is there a suitable substitute?
The miso gives some subtle richness and depth of flavor to the soup. It’s a fairly widely available ingredient these days, but if you don’t have any you can definitely leave it out, and the soup will still be delicious.
Q: Why the word “Cleanse” in naming this juice?
All these ingredients have phenomenal cleansing properties, especially beets, lemon, and ginger. I know that, in my case, I go through spurts of eating more cooked food and less raw than I would like sometimes. A juice like this is perfect to give me that boost of cleansing raw nutrients, and is also amazing for digestion. I love to make a large batch of this juice (1-2 quarts), and drink it few times a day for a couple of days. It makes me feel energized, and absolutely terrific.
Q: Why do you think that juicing of fruits and vegetables is becoming more and more popular?
I think that more and more people are getting interested in taking control of their health, and learning that there is no substitute for the nutritional benefits of drinking fresh vegetable juice. There is really no other way to flood your body with dense living nutrients that can be absorbed directly into your bloodstream.
Whipped up a dish you fell in love with? Share your vegan or plant-based recipe with your fellow healthy eaters! Your recipe may be featured on myHDiet.com and in the Fall In Love Again With Food Again newsletter.