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Zucchini Spring Rolls with Almond Lime Sauce

Pure Anthem


(Makes 8-10 servings)

The perfume of basil, mint, and cilantro that lingers in the kitchen after this intoxicating meal, snack, or appetizer is enough reason for you to try this recipe!  This one is a GO TOO roll for me when I need something fresh, unique, and stunning!  The combination will win the heart of any green spirited eater! 

The sauce consist of blending almond butter, lemon or lime leaves, BRAGGS Amino liquid (spectacular heathy brand of soy sauce that you can find at any heath food store), and chillies of your choice!  The sauce sends these rolls over the mountains and through the woods!  

If you do not have lemon or lime leaves on hand, I encourage you find them at your local grocery store, or grow them yourself.  We have a plant in my kitchen and I just pull the leaves off fresh when I am ready to use them!  The lemon scent on top of all the other herbs will just make your kitchen an aroma so beautiful that you won't even have to call your family for supper because they will already be lingering in the kitchen!

 ½ cup raw cashew or almond butter
 4 fresh kaffir lime leaves or lemon leaves
 1 tablespoon BRAGGS (cooked)
 1-2 small Thai chilies, seeded, to taste
 2 tablespoons fresh lemon juice (about 1 lemon)
 ½-¾ cup of water, as needed
 3 medium-large zucchini, divided
 ½ cup fresh basil leaves
 ½ cup fresh cilantro leaves
 ½ cup fresh mint leaves
 1.) Place all sauces ingredients into a bender, blending water slowly as needed for desired consistency. Puree until smooth.  (Makes 1 cup)

2.) Use a mandolin to slice two of the zucchinis into very thin, long strips.  Set aside to “wilt” a bit.

3.) Slice remaining zucchini into 3-inch matchsticks.  Remove stems from basil, cilantro, and mint.  Place a zucchini    
matchsticks, basil, cilantro, and mint; roll up on a slight diagonal to secure fillings inside strip. Serve with dipping 
sauce. Refrigerated, sauce will keep for 4-5 days; rolls will keep for 2 days.