Recipes from Arbonne Cooking Class at Williams-Sonoma

Vegetable Spring Rolls

Source:  Healthy in a Hurry Cookbook/ Williams Sonoma

½ lb Shiitake Mushrooms

2 tsp canola oil

1 garlic clove

1 tsp low sodium soy sauce

7 oz thin dried rice noodle

12 rice paper wrappers

1 red bell pepper, seeded and thinly sliced.

2 avocados, ripe, pitted, peeled and sliced

2 carrots, peeled and cut into matchsticks

1 cup packed, herb sprigs such as mint, cilantro, basil, etc.

• Trim stems from shiitakes and discard (or save for soup or stock). Slice caps and set aside. In a large nonstick fry pan, heat 1 ½ tsp of oil over medium high heat. Add garlic and cook, stirring, until fragrant but not browned, about 30 seconds. Add mushrooms and sauté until they have released their juices, 3 -4 minutes. Add 1 tsp soy sauce and cook until pan is dry, about 1 minute
• Bring a pot of water to a boil over high heat. Add noodles, stir to separate, and cook until tender, 3-5 minutes, or according to package directions. Drain in a colander and rinse under cold water. Wipe pot dry, return noodles to pot and toss with remaining. ½ tsp of oil.
• Fill a large shallow with very hot tap water. Soak rice-paper wrappers, 1 or 2 at a time, until flexible, about 30 seconds. Shake off any excess water and stack on a plate. Place 1 wrapper flat on a work surface. Arrange a combination of noodles, bell pepper, avocado, mushrooms, carrots and herbs across center of wrapper; fold ends in over filling, then roll up tightly from edge closest to you. Repeat to make more rolls. 
• Cut rolls in half on the diagonal and serve right away.

Nuoc Mam Cham - Dipping Fish Sauce

Source: adoptvietnam.org

Note:  Only apple cider vinegar should be used during the 30 Days to Fit plan.  Tamari could be used as the dipping sauce during this time.

Ingredients

• 2 tbsp Honey or agave nectar
• 4 tablespoons rice vinegar 
• 5 tablespoons fish sauce (3 Crabs brand recommended; available at asian groceries such as Assi Mart or Super H Mart)
• 1 tablespoon garlic, finely chopped
• 2 small fresh chili peppers

Directions

Stir honey with vinegar and fish sauce.

Combine garlic, peppers, and add mixture.

Stir in the fish sauce mixture.

Stir Fried Chicken & Bok Choy

Adapted from Healthy in a Hurry Cookbook/Willams Sonoma

2 tbsp Dry Sherry

1 tbsp Low Sodium Soy Sauce

½ tsp Sambal Oelek or other Asian Chile Paste

1 lb Baby Bok Choy

1 lb Boneless, Skinless Chicken Breast

3 tsp Peanut or Olive Oil (divided by half)

2 Garlic Cloves

1 tbsp Fresh Ginger, Minced or grated

¼ tsp Red Pepper Flakes

2 cups Cooked Brown Rice

• In a small bowl, stir together sherry, soy sauce and chile paste and set aside
• Trim stem ends from baby bok choy and separate into leaves. Cut chicken into ½” slices then cut into 1” strips
• Heat 1 1\2 tsp of oil in a wok or large nonstick fry pan over high heat. When oil is hot, add bok choy and toss and stir just until tender crisp, 2 minutes. Transfer to a bowl.
• Add remaining 1 ½ tsp oil to pan. When hot, add garlic and ginger and cook, stirring constantly until fragrant but not browned, 15-30 second. Add chicken to the pan and cook, stirring until lightly browned and cooked through, 2-3 minutes.
• Return bok choy to pan along with any juices accumulated in bowl, then add sherry mixture and toss and stir just until heated through, about 1 minute. Sprinkle with chile flakes and serve, right away with rice.

Coconut Milk Ice Cream

4 egg yolks

½ cup xylitol or sugar when not doing 30 Day Plan

1- 13.5 oz can light coconut milk

1-13.5 oz can regular coconut milk

2 teas vanilla extract

• In a large bowl, whisk yolks & sugar together until pale yellow, 1-2 minutes.  Add light and regular coconut milk and whisk again until well combined.
• Transfer coconut mixture to medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of the spoon, 8-10 minutes.  Be sure not to let the mixture boil.  Remove pot and stir in vanilla.
• Transfer contents of pot to a bowl and chill until cold.  Process mixture in an ice cream maker according to manufacturer’s instructions and then to a container with a lid and freeze until firm, about 2 hours.