@loveanned: #chemistatplay #ahabodylotion #dryskin #ceramides #tiktokshopblackfriday

Love, Anne
Love, Anne
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Sunday 18 October 2026 00:29:29 GMT
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my new obsession! RECIPE BELOW: ingredients (makes 2 rolls): •⁠  ⁠300 grams boneless, skinless chicken breast (or 300g firm tofu, for vegetarian) •⁠  ⁠1 tablespoons extra virgin olive oil (for protein) •⁠  ⁠1 teaspoons ground turmeric •⁠  ⁠1 teaspoons fresh ginger, grated (for marinade) •⁠  ⁠1 garlic clove, grated •⁠  ⁠1 tablespoons tamari (for marinade) •⁠  ⁠1 lime, juiced (for marinade) •⁠  ⁠6 large rice paper sheets (plus extra for practice) •⁠  ⁠50 grams baby spinach or watercress •⁠  ⁠1 cucumber, julienned •⁠  ⁠1 carrot, julienned •⁠  ⁠0.1 red cabbage, shredded •⁠  ⁠1 small bunch fresh mint •⁠  ⁠1 small bunch fresh coriander For the sauce: •⁠  ⁠80 grams natural peanut butter, no added sugar - I use Vilgain •⁠  ⁠2 tablespoons tamari (for dipping sauce) •⁠  ⁠2 tablespoons rice vinegar •⁠  ⁠1 tablespoons toasted sesame oil •⁠  ⁠1 teaspoons fresh ginger, grated (for dipping sauce) •⁠  ⁠1 lime, juiced (for dipping sauce) •⁠  ⁠1 teaspoons raw honey or maple syrup •⁠  ⁠60 milliliters warm water, to thin the sauce Marinate chicken (or tofu) in olive oil, turmeric, ginger, garlic, tamari & lime - cook until golden, then slice. Dip a large rice paper sheet in water for 10 sec, lay flat, and layer with your fillings of choice - I chose mint & coriander, chicken, cucumber, carrot, red cabbage. Fold and roll tightly like a burrito. Repeat for a second roll. For the sauce: whisk peanut butter, tamari, rice vinegar, sesame oil, ginger, lime & honey, thinning with warm water until pourable. Enjoy 💛 Discount code ANNABELLE on everything from @Vilgain UK  #antiinflammatory #antiinflammatorydiet #inflammationrelief
my new obsession! RECIPE BELOW: ingredients (makes 2 rolls): •⁠ ⁠300 grams boneless, skinless chicken breast (or 300g firm tofu, for vegetarian) •⁠ ⁠1 tablespoons extra virgin olive oil (for protein) •⁠ ⁠1 teaspoons ground turmeric •⁠ ⁠1 teaspoons fresh ginger, grated (for marinade) •⁠ ⁠1 garlic clove, grated •⁠ ⁠1 tablespoons tamari (for marinade) •⁠ ⁠1 lime, juiced (for marinade) •⁠ ⁠6 large rice paper sheets (plus extra for practice) •⁠ ⁠50 grams baby spinach or watercress •⁠ ⁠1 cucumber, julienned •⁠ ⁠1 carrot, julienned •⁠ ⁠0.1 red cabbage, shredded •⁠ ⁠1 small bunch fresh mint •⁠ ⁠1 small bunch fresh coriander For the sauce: •⁠ ⁠80 grams natural peanut butter, no added sugar - I use Vilgain •⁠ ⁠2 tablespoons tamari (for dipping sauce) •⁠ ⁠2 tablespoons rice vinegar •⁠ ⁠1 tablespoons toasted sesame oil •⁠ ⁠1 teaspoons fresh ginger, grated (for dipping sauce) •⁠ ⁠1 lime, juiced (for dipping sauce) •⁠ ⁠1 teaspoons raw honey or maple syrup •⁠ ⁠60 milliliters warm water, to thin the sauce Marinate chicken (or tofu) in olive oil, turmeric, ginger, garlic, tamari & lime - cook until golden, then slice. Dip a large rice paper sheet in water for 10 sec, lay flat, and layer with your fillings of choice - I chose mint & coriander, chicken, cucumber, carrot, red cabbage. Fold and roll tightly like a burrito. Repeat for a second roll. For the sauce: whisk peanut butter, tamari, rice vinegar, sesame oil, ginger, lime & honey, thinning with warm water until pourable. Enjoy 💛 Discount code ANNABELLE on everything from @Vilgain UK #antiinflammatory #antiinflammatorydiet #inflammationrelief

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