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Our café here at the Free People home offices started serving wheatgrass shots a couple of weeks ago. I had read a bit about them before, so I was eager to try one out and learn more. I caught up the manager, Chris, and he walked me through the sourcing and process of it all. Here’s everything you need to know to make your very own. Read More
This week’s recipe is part 2 of my coverage on Julie Morris’s recipe book, Superfood Cuisine. This time around as a big sushi lover, I decided to replicate her Sushi Salad Bowl. I’d never thought of putting a salad like this together before, but with the first bite, I quickly fell in love. I think what makes it so delicious is a combination between the Nori sheets and ginger dressing (I’m a huge love of ginger dressing). These two ingredients combined, I just couldn’t get enough. Dare I say, I might even like it more than sushi. I paired the salad with a side of edamame, put my new Hong Kong-purchased chopsticks to use, and had a wonderful dinner. It was simple to throw together, and I can’t wait to share this guilt-free dinner with friends.
3 ½ Cups of cooked brown or wild rice (about 1 ¼ cups uncooked)
3 Cups of Sunflower Sprouts (or any other sprouts you’d like to use – I used an alfalfa blend)
1 Handful onion sprouts (or scallions)
4 Nori Sheets
Ginger or Shoyu dressing to taste
Throw sprouts into a large bowl. Grate carrot, (if you’re using scallions) chop scallions, and throw them into the bowl along with sprouts.
Cut 4 Nori sheets in half.
Make one pile, and cut in half again.
Make one pile, and now cut them going the other way to make lots of small strips.
Scatter the Nori sheets around. Once you add the dressing they will clump together if they’re all in one place.
Make sure rice is room temperature, and add it to the mixture.
Mix it all up.
Add dressing & mix again.
One of our amazing readers, Julie Morris, is an employee for Navitas Naturals and just came out with her very own recipe book, Superfood Cuisine. She kindly sent me a copy of the recently published book, and I have to say, it’s amazing. The whole concept is cooking delicious cuisine with high-energy, nutrient-rich ingredients – superfoods. She defines superfoods as natural food with an exceptionally high nutrient density (nutrient:calories). They are ingredients that help to rejuvenate the body and keep the mind sharp. The funny thing is that most of these ingredients (mostly fruits, roots, seeds, plants, and berries) were discovered long ago by ancient cultures, but have since lost their popularity. The book is packed with info on superfoods. If you’re interested in learning more on why they’re so good to incorporate into your diet, I suggest picking up a copy.
I decided to recreate one of the many delicious looking recipes in Julie’s book for this week’s recipe. Watermelon Chia Fresca is made using the superfood chia seeds. These tiny seeds were originally used by the Aztec, Incas, and Mayans to increase stamina on a long journey. They are high in Omega-3 fatty acids, fiber (1tbsp = ¼ daily fiber needs), and important minerals like calcium and iron. Another fun fact about Chia seeds is that they can absorb 9x their own weight in water which means that once in the stomach they will expand and increase your feeling of being full. Check out this delicious fresh beverage using the powerful superfood, and stay tuned next week for another of Julie’s recipes.
1 Cup of Water
2 Teaspoons of Chia Seeds
2 ½ Cups of Chopped Watermelon Flesh
1 ½ Tablespoons Fresh Lime Juice
Stevia or Agave Nectar to taste (I used Agave)
Combine water and chia seeds. Stir.
Place into the fridge for 10 minutes. After ten minutes, take out and stir. Then place back into the fridge for another 10 minutes. This allows the chia seeds to plump up.
Place chia mixture and remaining ingredients into a blender and blend.
Chill and then serve.