This tasty combination of fibre-rich vegetables, brown rice, herbs and spices is one of the kindest things you can do for your gut. Feeding the good bacteria in your gut with fibre can reduce inflammation, improve immunity and even boost your mood.
The dressing is insanely delicious and really makes the veges pop.
- 1½ cups brown rice flour
- ½ cup tapioca flour
- 2 tsp ground turmeric
- 1 tsp sea salt
- 1½ cups water
- ½ cup coconut cream
- 1 spring onion, thinly sliced
Vietnamese dressing
- ⅓ cup water
- juice of 2 limes
- 2 tbsp tamari
- 3 dried dates
- 1 clove garlic
- 1cm fresh ginger, peeled
- ¼ tsp sea salt
- pinch chilli powder
To serve
- mesclun mung beans
- julienned carrots, sliced, red capsicum, sliced, avocado
- Golden Turmeric Cashews
- fresh chopped coriander & mint
Process crêpe ingredients except spring onion in a blender until smooth. Heat a non-stick frying pan on low heat, then pour in ⅔ cup of the batter, spreading it out into a large circle. Sprinkle with ¼ of the spring onion and cook for a few minutes then flip and cook for a few minutes more. Repeat with the remaining batter.
Meanwhile, blitz dressing ingredients in a small blender. Toss the mesclun, mung beans, carrot and capsicum in a little dressing.
Top each crêpe on one side with dressed veges, avocado, cashews, coriander and mint. Drizzle with more dressing, then fold over. Serve any leftover dressing on the side (you’ll want it all!).
Notes:
Nut-free (NF): Use toasted sesame or sunflower seeds instead of the cashews.
Oil-free (OF): Use a good non-stick frying pan.
