Hi guys, long time no post. I’ve been tied up with visitors from back home, as well as uni, nannying, and my new job! The last few weeks have been so much fun (as well as exhausting!) and I’ve got so many new things to blog about! I have eaten some truly incredible food as some of the most unique and impressive restaurants I’ve been to, and have been able to see things around London that I just hadn’t had the time to do before! Posts will be up eventually, I promise!

These little roll ups are so delightfully fresh and easy to make! They’re perfect for summer, or after you’ve basically been on holiday eating not so healthy food for two weeks…

One of the main flavor components in these is the spicy sourness that the kimchi brings. Kimchi is Asian style fermented cabbage, and it is hella good for your gut! It’s full of the same kinds of bacteria that are found in yogurt, which can help aid in digestion, improve your microbiota makeup, and according to new research it may even improve your psychological well being! Kimchi is also full of vitamins A, B, and C, so don’t be afraid to put a spoonful on pretty much everything you eat!

Ingredients

1/2 large cucumber (longer the better)

1 avocado

1/3 C kimchi

4-5 radishes

Sesame seeds (optional)

Chili flakes (optional)

Directions

Slice the cucumber lengthwise, you’ll want them very thin so they can roll, about the thickness of a quarter. I used a mandolin to do this and it worked quite well. Try to get 7-8 good slices.

Smash avocado, chop the kimchi, and slice the radishes (also thin, used the mandolin again).

To assemble the roll ups, lay the cucumber slice lengthwise away from you, spread the avocado in an even, thin layer, and place the radish and kimchi along the slice.

Carefully roll the cucumber, making it as tight as possible and using your fingers to keep the filling in.

Top rolls with sesame seeds and chili flakes, and serve immediately!