Not just for sushi, sheets of nori and their umami deliciousness are perfect for rolling up all sorts of fillings, such as this powerful combo of avocado sauce, poached salmon, and Chinese black rice, a guise of rice particularly awash in antioxidants. If you can’t locate black rice, brown rice is a good alternative. You can also use cayenne powder or prepared horseradish to add a kick to the avocado sauce in lieu of wasabi.
2/3 cup (160 mL) black rice
1 lb (450 g) wild salmon
2 Tbsp (30 mL) rice vinegar
1 Tbsp (15 mL) sesame oil
1 in (2.5 cm) piece fresh ginger, minced
1/4 tsp (1 mL) salt
1 ripe avocado
1/3 cup (80 mL) organic soft tofu
Juice of 1/2 lemon
1 garlic clove, minced
2 tsp (10 mL) wasabi paste
12 organic nori sheets
1 medium-sized carrot, shredded
2 cups arugula
In medium-sized saucepan, combine rice with 1 1/4 cups (310 mL) water. Bring to a boil, reduce heat, and simmer covered for 25 minutes, or until tender. Set aside for 5 minutes and then fluff with fork.
Place salmon, 5 cups (1.25 L) water, and a couple of pinches of salt in large saucepan. Bring to a very slight simmer with just a few bubbles breaking the surface and cook for 7 minutes, or until fish is just cooked through. Remove fish with slotted spoon, and when cool enough to handle, gently break apart flesh with fork.
In small bowl, whisk together rice vinegar, sesame oil, ginger, and salt. Pour over rice and stir to combine. Place avocado flesh, tofu, lemon juice, garlic, and wasabi paste in food processor or blender and blend until smooth.
Lay a nori sheet, rough side up, on cutting board. Spread some rice over bottom third of nori sheet and top with some avocado sauce, salmon, carrot, and arugula. Don’t add too much filling or it will be difficult to roll. Fold nori sheet over filling, and roll sheet away from you as tightly as possible. Moisten top edge of sheet with some water to help seal roll.
Slice each roll in half to serve. Repeat with remaining ingredients.
Makes 12 rolls.
Each roll contains: 187 calories; 14 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 12 g total carbohydrates (1 g sugars, 2 g fibre); 101 mg sodium
source: "Wrap & Roll", alive #377, March 2014
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.