Did you make a health-related New Years resolution? I made a few, including completing 8,000 steps everyday and cutting out sugar. To help me achieve these goals, I try to plan and prepare my lunches ahead of time. I’m more likely to fall off the health wagon when I’m scrambling to get lunch. These Tofu and Zesty Kale Fresh Rolls are a fantastic lunch option; they fill you up without being too heavy. They’re also super tasty and you can make them ahead of time.

You won’t find kale in traditional fresh rolls, but that’s the beauty of making them at home! You can fill your rolls with whatever ingredients you like. I chop the kale into smaller pieces and massuage a homemade dressing for extra flavor. Massaging the kale pieces helps to break them down and do away with the slightly bitter taste some people experience when eating kale. With the dressing, you don’t even need peanut sauce…although these are still super tasty when dunked in a creamy sauce. =) I also cook my tofu with a small amount of yellow curry powder to infuse the tofu with flavor.


If you’ve never made fresh rolls before, they take a little practice. Fresh roll skins are thin and hard, but once introduced to water they become soft, sticky and stretchy. They can then be filled with whatever ingredients you prefer and wrapped up like a burrito. The trick is that the skin is rather delicate, so it takes a little bit of practice to roll without tearing. I found this YouTube video to be really helpful!

For this recipe, how much of each ingredient you need will depend on how many rolls you would like to make, and how much you like a particular ingredient. Feel free to swap out or substitute any ingredient.

What You’ll Need:
Kale dressing:
1/8 cup Rice Wine Vinegar
1/2 Tbs. Sesame Oil
1 Tbs. Plum Sauce
1 tsp. Lime Juice
1-2 Tbs. Sesame Seeds

Tofu and Kale Fresh Spring Rolls:
Fresh Roll Skins
Tofu (cut into slices)
Yellow Curry Powder, Sesame Oil + Rice Wine Vinegar (optional)
Fresh Kale (chopped into small pieces)
Cucumbers (cut into thin slices)
Carrots (cut into thin slices)
Green Onion (chopped)
Cilantro, chopped
Thai Basil

PREPARE THE TOFU: If you prefer plain, uncooked tofu, you can skip this step. Personally, I like to fry mine in a pan with a little bit of oil and seasoning for a firmer texture. Cut the tofu into slices and heat a non-stick skillet to medium heat. Place about a tablespoon of oil (I like to use sesame oil) into the pan, and place the tofu in the pan. Season with a splash of rice wine vinegar and sprinkle with yellow curry powder. Cook until golden brown on both sides. Remove from heat and allow the tofu pieces to cool on a paper towel. Set aside.

PREPARE VEGETABLES: Gather all the ingredients that you’d like to use in your rolls. You want to have each ingredient ready to go before you start filling. Wash the kale and remove the leaves from the stem. Roughly chop the kale into small pieces. Mix the dressing ingredients together in a small bowl and pour on the kale. Toss the kale with the dressing and set aside. Slice the cucumbers and carrots into long strips.

ONE: Once everything is prepped and ready, fill a pie pan or other large container with warm water. I find that pie pans are the perfect size for this step. Fully submerge a spring roll skin into the water and shake off any excess. Lay the skin on a non stick surface (marble and plastic cutting boards work well) and begin to fill the skin with fillings. As the skin sits, it will continue to absorb water and soften. Concentrate the filling in the lower half of the skin, and do not overfill.

TWO: Continue to fill the skin with carrots, cucumber, tofu, cilantro, green onion, basil and any other filling ingredient you prefer. Very carefully, begin to tightly roll the bottom half of the skin away from you, and tuck the outside sides inward to seal. Use your hands to tuck in the fillings as you roll. Roll until it is completely sealed. This step takes a little bit of practice! Your first few rolls may be a little sad, but you’ll get the hang of it.

THREE: Continue the process of filling and rolling until all your ingredients are used up. Enjoy! I recommend eating fresh rolls within 24 hours of wrapping. I also highly recommend dunking them into peanut sauce, but because the kale has a dressing you may not need it. =)

What’s your favorite healthy lunch meal?

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Tofu & Zesty Kale Fresh Rolls

Author Soap Queen

Ingredients

Kale dressing:

• 1/8 cup Rice Wine Vinegar
• 1/2 Tbs. Sesame Oil
• 1 Tbs. Plum Sauce
• 1 tsp. Lime Juice
• 1-2 Tbs. Sesame Seeds

Tofu and Kale Fresh Spring Rolls:

• Fresh Roll Skins
• Tofu cut into slices
• Yellow Curry Powder Sesame Oil + Rice Wine Vinegar (optional)
• Fresh Kale chopped into small pieces
• Cucumbers cut into thin slices
• Carrots cut into thin slices
• Green Onion chopped
• Cilantro chopped
• Thai Basil

Instructions

• PREPARE THE TOFU: If you prefer plain, uncooked tofu, you can skip this step. Personally, I like to fry mine in a pan with a little bit of oil and seasoning for a firmer texture. Cut the tofu into slices and heat a non-stick skillet to medium heat. Place about a tablespoon of oil (I like to use sesame oil) into the pan, and place the tofu in the pan. Season with a splash of rice wine vinegar and sprinkle with yellow curry powder. Cook until golden brown on both sides. Remove from heat and allow the tofu pieces to cool on a paper towel. Set aside.
• PREPARE VEGETABLES: GGather all the ingredients that you’d like to use in your rolls. You want to have each ingredient ready to go before you start filling. Wash the kale and remove the leaves from the stem. Roughly chop the kale into small pieces. Mix the dressing ingredients together in a small bowl and pour on the kale. Toss the kale with the dressing and set aside. Slice the cucumbers and carrots into long strips.
• Once everything is prepped and ready, fill a pie pan or other large container with warm water. I find that pie pans are the perfect size for this step. Fully submerge a spring roll skin into the water and shake off any excess. Lay the skin on a non stick surface (marble and plastic cutting boards work well) and begin to fill the skin with fillings. As the skin sits, it will continue to absorb water and soften. Concentrate the filling in the lower half of the skin, and do not overfill.
• Continue to fill the skin with carrots, cucumber, tofu, cilantro, green onion, basil and any other filling ingredient you prefer. Very carefully, begin to tightly roll the bottom half of the skin away from you, and tuck the outside sides inward to seal. Use your hands to tuck in the fillings as you roll. Roll until it is completely sealed. This step takes a little bit of practice! Your first few rolls may be a little sad, but you’ll get the hang of it.
• Continue the process of filling and rolling until all your ingredients are used up. Enjoy! I recommend eating fresh rolls within 24 hours of wrapping. I also highly recommend dunking them into peanut sauce, but because the kale has a dressing you may not need it. =)

The post Tofu & Zesty Kale Fresh Rolls appeared first on Soap Queen.

This year I brought salad made with fresh kale from my garden. Adding a little cheese and croutons on top is always a plus. Looking for some kale recipes? I have you covered! This Roasted Chickpea and Kale Cucumber Salad is one of my favorite summer dishes. My Blueberry Kale Smoothie is a great way to use up summer berries.

If you weren’t in the mood for kale, there were several other great salads to choose from including ceasar salad and a mojito salad with fresh fruit. Yum!

Terah, our new customer service representative, tries to decide what to pick. There were so many options!

Who doesn’t love cheeseburgers and hot dogs fresh off the grill? Mike, our warehouse manager, grilled the meat to perfection.

There were lots of laughs throughout the whole barbecue, even in line! From left to right, Shain, Mike,  Tina, Amber, and Ryan fill their plates with fresh homemade food.

There were plenty of dessert choices, including these vanilla cupcakes with blueberry frosting. Oh so good, and I love the color the blueberries add to the frosting. They remind me of the Chocolate Chip Beet Cupcakes I made for Valentine’s Day.

Warehouse employees Bentli and Tina prepare their plates while some of the other employees enjoy good conversation.

Summer on a plate – a juicy cheeseburger, kale salad and fresh fruit salad.

We had lots of topping options like ketchup, mustard and fresh lettuce and tomatoes to add some pizzazz to the burgers.

We look forward to these barbecues every year. Sometimes we get so busy at Bramble Berry, it’s nice to have the opportunity to relax and see what everyone has been up to. Only 11 more months until next year’s barbecue!

The post Bramble Berry Summer Barbecue appeared first on Soap Queen.

How to arrange your soaping work space is something that many of our readers found helpful. The Soapy Setup and Preparation Guide post discusses where to place oils, lye, colorants, fragrance and tools to help the soaping session go smoothly.

Even if the soaping station is set up perfectly, spills can still happen. If you happen to spill undiluted fragrance or essential oil it is important to clean them up right away because they can stain surfaces, as seen in this Undiluted Aroma Oils and Plastic Don’t Mix post. They can also deteriorate plastic containers or molds, which is why they should be stored in glass containers for long periods of time.

Fragrance and essential oils are safe on skin when used at the correct rates. They can be used in gentle and soothing products, like the Gentle Glide Sport Stick. This easy recipe adds soothing Aloe Extract  and moisture-absorbing Arrowroot Powder to Aluminum Free Deodorant Base. This deodorant can be used anywhere to help prevent blisters and chafing including heels.

If you’re looking for another project for beginners, you’ll love the new How to Make Soap on Soap Queen TV! I get back to the basics of soap making with adorable gemstone soaps that include glitter, beautiful colors and Celestial Waters Cybilla Fragrance Oil.

In the mood for more sparkle?  Look no further than this Citrus Burst soap from Facebook Photo of the Week winner Savvy Green. This gorgeous soap was cut into even bars with Bramble Berry’s Multi-Bar Cutter.

This soap has extra flair with a swirl of yellow and orange colors. If you want to achieve a similar look, check out the In-the-Pot Swirling tutorial for cold process soap. To get beautiful swirls in melt and pour soap, the Faux Swirl Melt and Pour Cubes tutorial shows you how.

Shown above (top, clockwise) is Savvy Green’s Midnight Swirl Shampoo/Shave Bar, Natural Beeswax Candles, Luscious Lip Balm, and Krazy Kale Bar Soap. If you want to make a shampoo bar with lots of bubbles, check out this Sudsy Shampoo Bars Tutorial. If you want to make your own luscious lip balm, you may like this How to Make Infused Lip Balm on Soap Queen TV Tutorial.

Find Savvy Green:

On the Web
On Facebook

Post pictures of your crafty creations on the Facebook page each week for a chance to be featured on the Soap Queen blog and receive a sweet soapy package from Bramble Berry. Photos are chosen based on consensus from the Bramble Berry staff, so the best way to increase your chances of winning is to show us lots of photos!

The post Facebook Photo of the Week (July 26th ~ August 1st) appeared first on Soap Queen.

To keep things light and carb-free, I generally forgo croutons and top my salads with baked chickpeas. They are crunchy, salty and truly addictive. This recipe makes a large batch, so you’ll have extra to snack on throughout the day. And believe me, you will be glad you made extra because they are incredibly delicious!

What You’ll Need:

Half a cucumber

Half an avocado

Shredded baby carrots

6 – 10 cherry tomatoes

Handful of walnuts

Sliced green onions

Parmesan cheese

1 small bundle of kale

Juice from half a lemon

Balsamic vinegar

Two 15 oz. cans chickpeas seasoned with paprika, garlic powder, salt & pepper

ONE: The prep work is the most time consuming part of this quick salad. Rinse all the chickpeas under cold water and chop all your vegetables. Remove any skin from the chickpeas that has begun to fall off.

TWO: In a bowl, combine the chickpeas with 2 tablespoons olive oil. Season to taste with garlic powder, paprika, salt and pepper.

THREE: Transfer the chickpeas to a baking sheet. Bake in the oven for 30 – 40 minutes on 400 degrees F until they are light brown and crispy. Taste, and add more seasoning if necessary.

FOUR: Combine the chopped vegetables, walnuts, and parmesan cheese with kale. Drizzle balsamic vinegar and lemon juice on top and garnish with baked chickpeas. Enjoy!

Do you have a favorite salad recipe? I’m always looking for ideas, and I’d love to hear them!

The post Soap Queen Cuisine: Roasted Chickpea & Kale Cucumber Salad appeared first on Soap Queen.