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Case in point: summer spring rolls.
She makes them with Indian spices and serves them with a peanut chutney for dipping.
award-winning chef and TV personality
Oh, and to drink while you nosh?
A lemon spritzer that tastes just as refreshing as the crisp summer veggies inside the rolls.
Spring rolls with anti-inflammatory properties?
Its a match made in heaven.
Palak cooks the seasoned tofu on the stove and while it cools, she whips up the peanut chutney.
Then comes the other star of the show: the fresh produce.
Asparagus, lettuce, carrots, and basil leaves are all tucked inside.
And no one has to know how easy they were to make.
The lemon spritzer is even simpler to serve up.
award-winning chef and TV personality
To give your spritzer with a cheery pop of color, garnish with fresh edible flowers.
Lemon spritz recipe
Ingredients1.5 oz.
Smirnoff Zero Sugar Infusions Lemon & Elderflower vodka5 oz.
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1.
Pour the vodka and seltzer water into an ice-filled glass and stir.
For the lemons: slice and bake in the oven at 450F until caramelized.
Once done, top off your drink with a slice and the flowers (if using).
Crumble the firm tofu into a medium-sized bowl using your hands.
Add in the spices and mix well with the tofu.
Saute the shallots in a small frying pan on the stove.
One warmed, pour the tofu and shallots mixture onto a plate and let cool.
Dip the spring roll wrappers into cold water for one minute, until soft.
Tuck the spring roll wrapper corners to secure.
Serve with the peanut chutney and enjoy!
JoinWell+Goods Cook With Us Facebook groupfor more summer recipe ideas.
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