An even healthier take on your favorite Japanese meal!
1 cup cooked brown rice
5 to 10 pieces of pumpkin, cut into 2cm x 10cm (1 x 4 inches) strips and baked.
1 red capsicum (bell pepper), seeded and thinly sliced
1 medium cucumber, peeled and sliced into lengths.
3 garlic sprouts or chives, cut lengthwise into segments
1 large carrot, peeled and cut into fine julienne
3 sheets nori
¼ cup white sesame seeds or other seed mixture
1 tablespoon of rice wine vinegar or apple cider vinegar
1 ½ teaspoon maple syrup
1 tablespoon tahini
Juice of ½ lemon
1 tablespoon fresh ginger, peeled and grated.
1 - Whisk together all the ingredients for the sushi dressing until well combined.
2 - Mix the cooked rice and the dressing in a large bowl, blending until the rice becomes sticky. Cover the bowl and let the rice sit to absorb the flavors.
3 - Preheat the oven to 180C (250F).
4 - Bake the pumpkin strips in the hot oven until tender.
1 - Wet your hands and lay the 3 nori sheets on a work surface.
2 - Spread the seasoned rice evenly over ¾ of each sheet.
3 - Arrange the carrot, cucumber, capsicum, pumpkin strips and garlic sprout segments in the middle. Sprinkle with sesame seeds then roll each sheet, starting from an end that has been spread with rice and finishing with the end of the nori that was left unfilled. Use a little water if necessary to seal the seam.
4 - Place the rolls, seam-side down, on a clean work surface and cut each roll into 12 pieces.
Nori is a kelp product naturally high in iodine. This trace mineral is essential for the conversion of thyroid hormones into their active form.
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This recipe is so healthy that it kind of hurts... my sweet tooth because I ate SO many of these dang things! I can never quite justify buying or eating Oreo's despite their supposedly 'vegan' status because they contain non-sustainable palm oil and I'm not about deforestation and destruction of valuable habitat for hundreds of animals. No thank you! These are fudgey, chocolate-y, nourishing, and full of amazing raw and activated ingredients from Little Bird Organics' Pantry Staples range. Yum! However, if you leap into this recipe expecting it to taste just like a baked, white-sugar-laden, refined cookie then you will be sorely disappointed. This is more like a raw dessert in the shape of a tasty Oreo cookie - inspired loosely, if you will.
Whip this muesli up to share with your dad for brunch. I also rate muesli as a good snack idea too in the afternoon sometimes. It can save me from hitting those sugary snacks. I pair this with coconut yoghurt and blueberries. It’s great for satiety levels (you know, that all important “fullness factor”).
The holiday season can be a tricky time of year for those of us trying to stick to our diet goals. These chocolate truffles are packed with the natural goodness of nuts and seeds and sweetened with dates, making them the perfect, healthy contribution to any party spread or even just a delicious mid-afternoon pick-me-up.