Sushi rolls are actually super easy to make. It just takes a little preparation time and some practice! I love to make these and bring them to parties and pot lucks. Beautiful, colorful, and yummy, your friends will be impressed!
Cover the quinoa with pure water (about 2 inches above) and bring to a boil. Add a strip of Kombu seaweed into the pot to mineralize the grains and give yourself a super nutrition boost! Minerals nourish your system, strengthen your bones, tone your nervous system, and even boost your metabolism. You can find Kombu seaweed in the Asian or macrobiotic section of your local health food store. Simmer for 35 minutes or so. Let cool.
Meanwhile, chop up whatever vegetables you have on hand. This time around I had some cooked yams, steamed kale, green onions, avocado, and carrots. Cut them into long strips.
Use a super sharp knife to slice the final roll into pieces. The ends may look too funky to serve, so just eat them yourself! If you don’t have a super sharp knife, a serrated knife works well.
Because I am avoiding wheat gluten, I serve the sushi with wheat free tamari (yes, soy sauce has wheat in it). Enjoy!
Yours in Health,
Sylvie Nalezny, MA, CNE
Last weekend I met some girlfriends for lunch at the Ferry Plaza Building in San Francisco. After an eclectic and delicious meal of fresh young coconut (what a challenge to find someone to open it for me–thank you cute butcher guy!), Burrata cheese, eggplant dip, and assorted charcuterie, we perused the market. At the Far West Fungi stand I noticed a vegetable that I had never seen before!
Who hasn’t found themselves “too busy to cook” at some point in their work week? That’s where I found myself last Thursday night. I realized that my entire Friday and pretty much Saturday too were going to be super busy. At 10pm I was wondering how could I prepare something nutritious and delicious for myself for tomorrow’ busy day. Crock pot to the rescue!! It only took me about 10 minutes to chop up the ingredients. I threw everything in my crockpot, got into bed and went off into dream land which was interlaced with the delicious smells of my stew cooking all night long…
One of my favorite foods of all time are tacos! Real, authentic ones with just meat, cilantro, onions, and salsa on a tasty corn tortilla.
Due to popular request, I am blogging about what I eat! Today’s Monday and so I’m planning ahead for the work week to come. Typically, I hard-boil half a dozen eggs so that I can have some quick protein on hand. I also cook some high fiber, gluten free starchy carbs. I’ll make a pot of brown rice or quinoa. Always soak your quinoa overnight and rinse well before cooking to remove the soapamines (plant chemicals that block nutrient absorption). Another favorite is butternut squash, delicata, or kabocha pumpkin. I also like yams. I simply cut them up and bake them in the oven for about an hour at 350 degrees. Poke them with a fork to test for readiness.
This morning, I also baked an organic Turkey leg in the oven. I’m going to be making healthy tacos with the meat for tomorrow so don’t foget to check back for that recipe!
1 slice of Grindstone Bakery gluten free bread w/ raw butter . Raw butter is so tasty and a powerhouse of nutritious. It is best to stock up on butter in the Spring time when the cows have been eating all of the fresh green grass.
A couple squares of Divine, dark organic chocolate . After learning about the horrors of the cacao industry, I refuse to eat anything but fair trade chocolate. No child will suffer due to my sweet tooth, thank you very much!
As always, I would love to hear your questions and comments. Hope you’re all well nourished today.
Yours in Health,
Sylvie Nalezny, MA, CNE
My clients are always asking me what I eat. For the next week, I am sharing my culinary choices with the world, in hopes that I can demonstrate that healthy eating can be easy and delicious! Today is Day 2. Eggs for breakfast this morning….
My clients often ask me what I eat. For the next week, I’m going to be posting my daily menu plan. My goal is to show everyone that eating healthy can be easy as well as delicious. Ever since the liver gall bladder cleanse workshop I taught in early April, I have been sticking to my gluten free lifestyle and feeling so great! I have more energy, have dropped a few pounds, and my digestion is fantastic. I don’t miss the gluten at all now that it’s out of my system.