Wednesday, February 25, 2015

Pink Madagascar Rice Veggie Sushi

Sushi has become very popular within the last decade and you can make it with whatever veggies you have in your kitchen. The sticky rice and crunchy veggies dipped in a wasabi soy sauce makes me smile just thinking about it. Going out for sushi can get a little expensive, I know I can eat three rolls in one sitting! 
Making sushi at home can be just as fun as going out and your friends and family will be impressed with your culinary skills because no matter what's in the roll, they look delicious. Using our Pink Madagascar Rice makes the rolls so pretty you may feel bad about eating them but trust me, you won't be able to put your chop sticks down!




Ingredients: 
   
  • For the Rice 
  • 1 cup Natural Zing Pink Madagascar Rice, rinsed until water runs clear
  • 2 cups water
  • 3 Tbsp organic rice wine vinegar
  • 2 Tbsp sugar (Xyla)
  • 1/2 tsp celtic sea salt
  • Everything Else
  • 4 sheets nori (dried seaweed)
  • 1 cup chopped veggies – (carrot, cucumber, red pepper, avocado)
  • 1/4 cup Sesame Seeds
  • Nama Shoyu Soy sauce, pickled ginger, wasabi for serving
  • Bamboo Sushi Mat (I like to line mine with plastic wrap to make an easier clean up)
  • Chop Sticks (not required but it's always fun to eat with chop sticks)
Substitutions:
* Rice - you can use grated parsnip dyed with beet juice for a raw version.
* Soy Sauce - you can also use low sodium Tamari, Coconut Aminos (or even the teriyaki or garlic aminos)
* Rice Wine Vinegar - If you can't find organic rice wine vinegar try: 1/3 cup brown rice vinegar, ½ tsp maple syrup, ½ tsp brown rice syrup, ¾ tsp sea salt.


How to Prepare:

Cooking the Pink Rice:
1.) Bring the water to a boil. (if using an electric stove I find it helps to heat a second burner on low to transfer the pot to once the water has begun to boil).
2.) Add the rice. Turn the heat down to low.
3.) Put the lid on and KEEP it there for 20-30 minutes.
4.) Turn off the heat and wait 5 minutes. (If you’re using an electric stove, move the pan off the burner.)
5.) While rice is cooking - add rice wine vinegar, sugar and sea salt to a small saucepan and heat on low until dissolved, stirring occasionally. Let cool until rice is finished.
6.) Once rice is finished transfer to a glass or wooden bowl and add cooled vinegar mixture, mix with a wooden spoon or spatula as not to over mix. Let cool to room temperature, do not refrigerate.

Making the Rolls:
 1.) Use a julienne slicer to cut raw veggies into strips. A ceramic knife works well too.
 2.) Slice nori sheet in half.
 3.) Place nori sheet on sushi mat rough side up.
 4.) Spread thin layer of rice across entire sheet of nori. I like to keep a bowl of warm water to dip my hands in as the sticky sushi can get messy.
 5.) Sprinkle sesame seeds across the middle from left to right. Flip to make rolls with rice on the outside or don't to make inside out rolls.
 6.) Add sliced veggies from left to right about 1/4 way up from the end closest to you.
 7.) Using your sushi mat, roll from bottom to top squeezing gently making sure the rice sticks closing the roll.
 8.) Cut into 6 pieces. And continue on to the next roll! Now you've got the hang of it, easy peasy :)

I like to make an assembly line of sorts: nori sheets sliced and ready, rice prepped in a large bowl, sliced veggies, sesame seeds readily available to grab a pinch and any other spices you would like to sprinkle on top. I like Old Bay, here in Maryland we put this spice on everything!

Serve with pickled ginger (this is used as a palate cleanser when eating traditional sushi with different flavors or fish, not necessary but who doesn't love ginger!) and a dipping bowl of soy sauce mixed with wasabi.
Sushi can be whatever you like, the basic things are the rice and nori sheets, what goes inside is to your liking.






Integrated Wholeness

We are an integrated whole. I smashed my pinky finger pretty good last night sledding. I am concerned by how hard things seem without use of my pinky. It hurts yes. When one small part of our bodies gets out of balance it can seem to throw off everything else in your whole body. My day continues, I have lots to do. Getting dressed and putting my shoes on is difficult. And I started thinking.

We are an integrated whole individually, and also collectively, globally and universally. I like to practice keeping this in mind when I make lifes daily choices. Making the best food choices has been very important to me for a long time. What we eat can harm us or help us. We are made up of many things but mostly microorganisms. Trillions of microbes help our bodies flourish in our environment. These microbes create our internal environment. Food comes from our external environment. Microbes are connected to all life. Everyday microbes are passing through us. So our environment collectively is passing through us each day.

We owe it to ourselves to find, grow, prepare and eat the best food we can find. It actually says who we are and who we will become individually, collectively, globally and universally. This is a main reason why I started a food business. I need to know what I am eating, where it came from and I want the best cleanest quality.

Peace and have a blessed day!

Jeff

Thursday, January 22, 2015

Protein Packed Chia Seed Smoothie

Ingredients:

•1 cup Organic Vanilla Almond Milk (made from   Natural Zing Almonds & Vanilla Bean)
•1 Organic Banana
•2 tbsp your choice of Gopal’s Nut Butter
•1 tbsp your choice of Natural Zing Protein Powder
•1 tbsp Natural Zing Chia Seeds
•A few ice cubes

Directions: 

Blend all ingredients & enjoy!

Friday, January 16, 2015

Total 10 Vegetable Broth

Drink this broth between meals to help get you through the day. It's packed with veggies and is an easy to grab on the go snack if you make it at the start of the week.


Ingredients:


  • 3 quarts water
  • 1 Large Organic Onion, chopped
  • 2 Organic Carrots, sliced
  • 1 cup Organic Winter Squash, cut into large cubes
  • 1 cup Organic Root Vegetables (any of the following: turnips, parsnips, and rutabagas for sweetness)
  • 2 Organic Celery stalks
  • 1/2 cup Organic Cabbage
  • 4 1/2 Fresh Organic Ginger Slices (or you can use a teaspoon of Natural Zing Ginger Root Powder)
  • 2 cloves of whole Organic Garlic
  • Celtic Sea Salt (to taste)

Want to add a healthy personal touch to your recipe?

Try adding one or all of these to your recipe.


Preparation:

 

  1. Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
     
  2. Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
     
  3. Heat gently and drink up to 3 to 4 cups a day.

Wednesday, January 14, 2015

Total 10 Chocolate-Covered Almond Smoothie

If you usually crave something sweet for breakfast then this smoothie is just what you need. Packed with protein and nutrition, it will keep you full until it's time for lunch. Although feel free to make this smoothie anytime of the day.


Ingredients:


     

    Preparation:


    Blend ingredients and enjoy!

    Tuesday, January 13, 2015

    Total 10 Pumpkin Pie Smoothie


    Pumpkin pie for breakfast? Why not?
    Filled with pumpkin flavor and fiber, this smoothie will keep you full until lunchtime. 

     

    Ingredients:



    Preparation:


    • Blend ingredients and enjoy!

    Monday, January 12, 2015

    Total 10 Berry Smoothie

    This quick and delicious smoothie recipe is a favorite in Doctor Oz's Total 10 Rapid Weight-Loss Plan. We've added our own Natural Zing twist by incorporating Macadamia Oil or Avocado Oil and any of our Plant Based Protein Powders. The protein powder and oil will help sustain you until lunchtime while the berries add a touch of sweetness.

      Ingredients: 

     

    Preparation:


    Blend ingredients and enjoy!