Posts Tagged ‘Raw’

Low-Carb Parsnip Sushi

Posted 6 Jun, 2010 in Main Course, Recipes [ 2 Comments ]

I have no regrets about eating low carb, but I do miss Sushi. Sushi is like a healthy version of fast food. I’ve seen some interesting variations of Sushi from cooked chicken to cooked tuna (yuck!) to the classic raw tuna or salmon. My favorite is the classic salmon and avocado with lots of wasabi.

Low carb eating means cutting out the grains. That means no rice. I’ve substituted grated cauliflower for rice in stir-fries but I can’t see it holding up very well in a Sushi recipe.

So I went on-line looking for alternatives. I found this recipe that uses raw parsnip and brazil nuts as a substitute for rice. I didn’t have brazil nuts so I left it out. It still turned out pretty great and tastes pretty close to the real thing.

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Low-Carb Parsnip Sushi

400 grams parsnip, peeled and chopped
juice from 1/2 a lemon
2 tbs apple cider vinegar
7 drops Stevia
salt and pepper to season
4 nori sheets
Fillings of your choice- raw salmon, tuna, sprouts, carrots, avocado, red capsicum.

  1. Process the parsnips, lemon juice, apple cider vinegar and salt and pepper to a food processor until its consistency is like that of rice.
  2. Place a nori sheet on a bamboo mat.
  3. Spread the parsnip rice mixture evenly leaving about 1 cm gaps at the top and bottom of the nori sheet.
  4. Lay out your fillings about 1/3 of the way up the sheet.
  5. See this video for instructions on rolling the Sushi.
  6. Slice and enjoy.

Makes 4 rolls.

How to make a Not So Boring Salad

Posted 20 Feb, 2010 in Salads, Summer, Vegetables [ No Comments ]

Salads are often viewed as boring diet foods, but I think they’re awesome. It’s essentially a blank canvas of leafy greens ready to be dressed and accessorized. The more color that you add in, the better. I quite often have salads for lunch or dinner.  And trust me, it does not have to be boring. Here is my formula for building a Not So Boring Salad.

Basics + Carbohydrates + Protein + Extras = A Not So Boring Salad

The Basics


No matter what kind of a salad that I make, I always have the following set of basic ingredients.

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  1. Leafy greens. I like spinach but you can really use any greens. I buy mine pre-washed and dried which saves me a lot of time.
  2. Other raw vegetables. I often have grated carrots, sliced capsicum, and cherry tomatoes.
  3. Goat Feta. You only need a little bit but it adds a lot of flavor. I use about 20 grams.
  4. Organic no-salt seasoning. Mine is from Costco and I stock up whenever I go back to America. It seasons the salad and also adds a crunchy texture.
  5. A good vinaigrette dressing. I always make my own, because I’m fussy and it’s really easy to do.

Anything above and beyond the basics is really what makes each salad different from the next. Check out the no-salt seasoning. It really makes the salad.

Carbohydrates

This can be anything ranging from root vegetables to leftover rice to leftover pasta. Below are some of my favorites.

  • Brown Rice
  • Roasted pumpkin
  • Roasted sweet potato and/or kumra
  • Whole wheat pasta
  • Noodles of any kind.

Proteins

  • Canned salmon/ tuna. This is great for taking to work.
  • Beef steaks.
  • Grilled salmon.
  • Tofu. Grilled, baked, or mashed and seasoned.
  • Tempeh. Definitely grilled.
  • Boiled eggs.

The Extras

  • Nuts and seeds
  • Dried fruit
  • Any other cheese.  (ie. shaved parmesan)
  • Fresh herbs
  • Olives
  • Capers
  • Artichoke Hearts
  • Other cooked vegetables. Blanched broccoli, cauliflower, green beans, etc.

It sounds like common sense, but I just remember having iceberg lettuce salads with tomatoes and thinned out Italian dressing in the dorms when I was in college. Yuck!  No wonder salads are often seen as boring.