Wednesday, April 17, 2013

RV Sushi

I've been experimenting with raw dishes lately.  It feels right to me to eat at least 60% raw with each meal.   This gives me the most energy, while I can still enjoy cooked food from time to time.  I also have noticed that raw food aids digestion, makes your skin glow, and makes you feel great!  I have been making lots of dishes into salads, as I've done here for the photo of my RV sushi.  Raw greens are becoming the main dish, while the experimental cooking is becoming the side dish.  I am also really excited to start making homemade sushi.  I crave sushi often, just never realized how easy it is to do at home!  You don't need a sushi mat or much technique.  Just imagination and a sharp knife.  Enjoy!

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RV Sushi

RV Sushi
makes 4 rolls (24 pieces)
vegan, raw option*, gluten free, soy free, dairy free

4 raw nori sheets
1/2 a beet, julienned
1 carrot, julienned
1/2 an avocado, cut into small strips
1/4 of a mango, peeled and julienned
1/2 cup cooked rice or quinoa (*raw option- use sprouts or raw ground cashews or sunflower seeds)

Arrange nori so the short side is facing you.  Spread ingredients equally among 4 nori sheets.  Moisten nori (especially the top edge) and tightly roll upward.  Seal the top edge with using a little water.  Cut with a very sharp knife into 6 pieces per nori sheet.  Serve with wasabi, ginger, and soy sauce/tamari for dipping.

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Saturday, April 13, 2013

The Cloak & Dagger

Time for a new cocktail!  Sean whipped this one up the other day.  I usually don't stray from beer or wine, but this has beets!   It's bubbly and sweet, but not too sweet, and so delicious.  The virgin version sans rum is also amazing!

The Cloak and Dagger
makes 4 servings

1 cup chopped red beets
juice of 1 lime
1-2 tbsp agave nectar, maple sugar, or coconut sugar
4 shots rum
24 oz club soda or seltzer

In a blender, blend all but the soda.  Pour into 2 glasses, add 6 oz soda to each glass.

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