Eat Clean, Play Dirty: 4 Healthy Recipes From Sakara Life's New Cookbook

SERVES 4

FOR THE VINAIGRETTE

-1½ tablespoons ume plum vinegar
-2½ tablespoons brown rice vinegar
-⅓ cup (15 g) roughly chopped fresh ginger
-¼ cup (60 ml) plus 1 tablespoon fresh lime juice
-1½ tablespoons tamari soy sauce or Bragg Liquid Aminos
-½ cup (120 ml) extra-virgin olive oil
-2 tablespoons plus 1 teaspoon toasted sesame oil

FOR THE WRAPS

-¼ cup (55 g) brown rice
-¼ cup (60 ml) plus 2 tablespoons toasted sesame oil
-¼ cup (50 g)green lentils
-4 (10-inch/25 cm) rice paper wrappers (plus a couple of extras, in case one tears)
-½ cup (25 g) chopped fresh cilantro
-1 avocado, pitted and sliced
-1 cup (150 g) grated red beets
-1 cup (150 g) grated carrots
-1 cup (150 g) grated daikon
-½ cup sliced strawberries

1. Make the vinaigrette: In a blender, combine the plum vinegar, rice vinegar, ginger, lime juice, and tamari. With the blender still running, slowly drizzle in the olive oil and sesame oil to emulsify. Set aside. 

2. Make the fillings: In a medium saucepot, bring the rice and ½ cup (120 ml) of water to a boil. Reduce to the lowest simmer possible and cover. Cook for 45 minutes. Remove the pot from the heat and let the rice sit for 15 minutes, covered, before transferring the rice to a bowl and tossing it with the sesame oil. Allow the rice to cool. 

3. In another medium saucepan, bring the lentils and ¾ cup (180 ml) of water to a boil and cook for 30 minutes, or until the lentils are slightly tender. Drain any excess water. 

4. Assemble the wraps: Fill a large, wide bowl with water. Dip a rice paper wrapper in the water for just 2 to 3 seconds. Resist oversoaking — even if the paper is a bit stiff, it will continue to absorb water as you assemble the wrap. Place the paper on a clean work surf ace. 

5. Arrange the rice, lentils, cilantro, avocado, beets, carrots, daikon, and strawberries down the center of the wrappers lengthwise. To roll, carefully fold up one of the short ends of the wrappers over the filling. Then fold one of the longer sides over the toppings and carefully roll the wrap toward the other edge of the wrapper to seal. Repeat with the remaining ingredients. Slice each wrap in half and serve with the ginger - lime vinaigrette for dipping.