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I support people on their journey to wellness through nutrition and lifestyle coaching! I am passionate about teaching people how lifestyle choices can be fun, inspiring and positively affect all aspects of their lives. I love guiding people to wellness one meal at a time!! I am also a passionate mama, a yogi and I love to cook!

Tuesday, February 8, 2011

Raw sushi

I love sushi. However, not just any sushi. I love my homemade sushi. I often boil up some short grain rice (that becomes sticky when cooked; like sushi rice) and season it with some rice vinegar, a touch of honey or agave syrup and some tamari, then roll it up with some of my favorite veggies and a slice of avocado of course. I love the fact that I can be so creative with it and add whatever I have on hand. I also like that I can adjust the seasoning to how I like it.
This sushi recipe is a much different take on traditional sushi but still a personal favorite. It has such great flavour and interesting textures. Enjoy!

All ingredients are optional, use what you have on hand;
Carrots, julienne sliced
Red peppers, julienne sliced
Cucumber, julienne sliced
Green onions, julienne sliced
2 nori wraps
½ cup or so of the veggie pate or hummus or any other bean (although it would not longer be raw) or nut dip
Other ideas include; grated beets, avocados, asparagus, etc.

1. Spread a couple spoonfuls of the pate on the nori sheet, leaving about ¾ inch at the edges closest and furthest from you.
2. Place a small amount of the veggies in a line close to the bottom of the sheet.
3. Using a sushi mat, or by hand, roll the sushi from the bottom edge. Try to keep it as tight as even as possible. Moisten the edge of the nori to seal, if needed
4. Cut each roll about 2cm think with a serrated knife (or a sushi knife if you have one....what a great tool).
5. Enjoy! Serve with all the fixens you normally like with sushi such as soy sauce, wasabi, pickled ginger, etc.

Veggie Pate
Slightly adapted from Caroline Duponts, Enlightened Eating

1 cup of sunflower seeds, soaked overnight and then rinsed

1 medium carrot
1 medium celery stalk
½ lemon, juiced + zest
1 tbsp mellow miso
1 garlic clove
Handful of fresh basil

Place ingredients in a food processor and pulse until smooth. You will need to stop a few times and scrape down sides with a spatula.
This pate is great for raw sushi, served with whole grain crackers or raw veggies.

Share with me!
What are your favorite sushi ingredients or toppings???


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