Rowena Jayne “Real Food Yogi” is a Leading International Yoga Instructor, Author, Raw Food Chef and Wellness Presenter. She is a qualified Naturopath and Nutritionist and has studied Ayurvedic Medicine.

Prep
5 min
Cook
30 min
Makes
6 rolls
Serves
6

Rowena has contributed to the transformation of thousands of lives across the globe through her classes, workshops, retreats and published articles. She has been featured on CNN, ZTV, Channel 7 & 9, Inside sport, Complete Wellbeing, Y Magazine and various other platforms.

Rowena’s First Book – “The Joy of Real Food” has just been published internationally. To connect with the beautiful Rowena make sure you head to her website Rowena Jayne – The Real Food Yogi.

View the full Featured Friend Interview!

Method

Tap a number to tick off each step

  1. Blend ingredients in a Vitamix until smooth. Set aside.

  2. Soak the dried shiitake mushrooms for 1 minute in hot water.

  3. Strain and squeeze out excess juice.

  4. Place in a bowl and add olive oil and Braggs. Mix through and leave aside while preparing other vegetables.

  5. Shred all vegetables and herbs and mix together in a large bowl. Add shiitake mushrooms and mix through.

  6. Steep a rice paper in hot water for 30 seconds until it softens. Place on a cutting board.

  7. Place small amounts of each ingredient into the centre of the rice paper/cabbage/lettuce leaf and roll up.

  8. Repeat until all ingredients are used. Serve with the dipping sauce.

Good to know

  • * To make fresh coconut milk. Place 1/2 cup water with 1 cup dried coconut. Blend until smooth and strain through a nut milk bag.
  • This is a recipe from Tommy’s Blog Post: Featured Friend Interview: Rowena Jayne – The Real Food Yogi

What we used

The gear behind this recipe, sent from our Brisbane warehouse.

  • The original Vitamix dealer in Australia
  • Fast dispatch from Brisbane
  • Afterpay and Zip available
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