Egg rolls for lunch

The thing about raw food eating is that it inspires me to look outside of
bread for ways to serve certain foods. Somedays I feel like I’ve stepped
back into my Grandparent’s home when I review my day of an evening
and see each meal served with bread. I have childhood memories of
seeing my Grandparents eat toast after their cereal for breakfast, have a
sandwich for lunch and then have bread and butter on the side with
their dinner! When I am rushed, stressed, feeling uninspired in the
kitchen or a little unorganised - bread is the easiest ingredient to grab
and pop something on top of it to call a meal!

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We are very blessed at FIG to have the; wonderful, fresh, organic,
baked with love, and made from freshly ground grains, bread of our
dear friend Antje. And the breads Antje creates include some amazing,
tasty and very nutritious ingredients such as the seeds and alternative
grains that Antje bakes with. Antje’s exquisite fresh bread is a world
away from the heavily processed, nutrient lacking bread that is
common place in society today.

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Most food pyramid diagrams recommend bread, but most will also give
indications that bread should be the more minor part of our daily
whole grain consumption. The Michio Kushi's Macrobiotic Food
Pyramid (the basic food guidance of all macrobiotic eating folk)
recommends 40-60% of our daily food (by weight) should be whole
grains, with the minor portion of this being from bread products.

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So whilst my intention in writing this article is not to suggest you do not
use bread, my writing of this article is to share with you how much we
have been enjoying the raw food influence in our kitchen, which
inspires us to think a little outside of just using bread as a first resort
every time we need a base to eat something else on. We have been
impressed with how versatile greens are and how capable they are in
acting as a ‘bread’ as such. It is a tasty change, doesn’t have the ‘heavy’
feeling that bread can often leave our system with and it’s a GREAT,
EASY way to increase greens in this raw, detoxing, refreshing, exhaling
time of year. Spinach, Kale and Lettuce leaves all make wonderful
‘slices of bread’ in a raw way of eating! You can take a green leaf, lay it
out, place a patty of any description (raw or cooked) on the leaf, top
with a bit of garnish, add another greens leaf atop that and VOILA -
BURGER! Today for lunch, we used some greens from our garden to
make ‘egg rolls’.

::Egg rolls::

Ingredients
• Greens leaves
• 4 Eggs
• 2T Mayonnaise (‘Norganic’ is a good natural brand mayo, or even
better - you can use your own homemade one!)
• 2t of curry powder
• Gomasio
• Sprouts

Method
• Hard boil eggs, peel away shell and place egg in bowl
• Mash the eggs with a fork
• Add mayo and curry powder - mix around well
• Take a greens leaf
• Spoon 1-2T in the centre of the leaf
• Sprinkle with Gomasio and add sprouts or whatever other filling
you prefer
• Roll the greens leaf up
• Enjoy the increase of cleansing, nutrient dense greens you just
added so easily to your diet!