OK, I'm branching out here on Bake Club by including something not baked at all! I am embracing raw food much more these days - we try for 50% raw in most main meals. I've been to some great raw/superfood talks and learnt a bit about the importance of enzymes in raw food and fermented foods. So here are some supereasy Vietnamese-style rice rolls. I had them once at my friend Lizzie's dinner party - she laid out all the fillings and we just made them up ourselves. I brought along some ajo blan...
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