Recipes

PEACH, AVOCADO and
FORBIDDEN RICE NORI ROLLS

Download PDFEAT CLEAN LIVE WELL | Summer | Page 129

NORI ROLLS ARE LIKE ASIAN BURRITOS – wrapping up all of my favorite ingredients and yielding an entire meal in one easy-to-serve roll. These make a great appetizer or light meal and are one of my favorite foods to pack for a picnic or a day at the beach.

Peach Avocado and Forbidden Rice Nori Rolls

INGREDIENTS

1 cup forbidden black rice
1-3/4 cups water
Pinch of sea salt
3 tablespoons sesame seeds
1/2 teaspoon coarse sea salt
1–2 peaches, pitted, peeled and sliced into wedges
1–2 avocados, pitted, peeled and sliced into wedges
3 scallions, cut into 3-inch pieces and sliced lengthwise into thin strips
1⁄4 cup pickled sushi ginger
2 teaspoons brown rice syrup
2 teaspoons brown rice vinegar
1 teaspoon hot pepper sesame oil
4 sheets toasted nori
1⁄4 cup tamari

Preparation

Place rice in pot or rice cooker with water and salt. Bring to boil, reduce heat and simmer covered until rice is tender and water is absorbed (about 30 minutes). Remove from heat and set aside to cool slightly.

In dry skillet over medium heat, pan-roast sesame seeds until lightly browned and fragrant. Remove from heat and transfer seeds to mortar. Add sea salt and use pestle to grind seeds and salt together until half the seeds are ground. Place next to work surface along with peaches, avocados, scallions and sushi ginger.

Drizzle syrup, vinegar and sesame oil over rice, toss to combine and add to line-up with other prepared ingredients.

Place a sheet of nori, shiny side down, on work surface or bamboo rolling mat, with a short side facing you. Press a thin layer of rice over the bottom third of the nori sheet (the side closer to you). Place peaches, avocados, scallions and ginger in a long thin strip across the middle of the rice. Sprinkle on sesame-salt mixture, then carefully fold the end of nori over the rice and continue rolling away from you to form a log. Moisten the edge with water to seal, and let roll sit 2–3 minutes for nori to soften. Cut crosswise into 1⁄2-inch pieces, arrange on serving dish and repeat to use up ingredients. Serve with tamari on the side for dipping.

SERVES 4

VARIATION
Substitute mango when peaches are out of season.

© 2014 Terry Walters | Photography by Julie Bidwell

CRUNCHY QUINOA and CABBAGE SALAD

Download PDFEAT CLEAN LIVE WELL | Summer | Page 124

BLACK AND RED QUINOA ARE SURPRISINGLY DIFFERENT FROM THEIR IVORY COUNTERPART. I love them as much for their nuttier taste and crunchier texture as I do for their beauty. If food is meant to nourish all of our senses, multicolored quinoas definitely deliver.

Crunchy Quinoa and Cabbage Salad

INGREDIENTS

1 cup tricolor quinoa
2 cups water
1⁄4 teaspoon sea salt, plus more for cooking quinoa
4 cups thinly sliced green cabbage
1 carrot, sliced into thin rounds
5 radishes, thinly sliced
3 scallions, chopped
2 tablespoons mustard seeds
1⁄4 cup extra virgin olive oil
1 tablespoon plus 1 teaspoon ume plum vinegar
1 teaspoon coconut palm sugar
Zest and juice of 1/2 lemon
Freshly ground black pepper
1-1⁄2 cups halved cherry tomatoes
1⁄4 cup sunflower seeds, toasted
1⁄4 cup chopped fresh flat-leaf parsley or cilantro

Preparation

Place quinoa pot or rice cooker with water and pinch of salt. Bring to boil, reduce heat and simmer covered until quinoa is tender and water is absorbed. Remove from heat and cool before fluffing.

Place cabbage in large bowl and sprinkle evenly with 1/4 teaspoon salt. Firmly massage cabbage until it breaks down and softens (will reduce to about half original volume). Add carrot, radishes and scallions and toss. Fold in quinoa and set aside.

In small skillet over medium heat, dry-roast mustard seeds until lightly browned and just starting to pop. Remove from heat and whisk in olive oil, ume plum vinegar, coconut sugar, lemon zest and lemon juice. Season to taste with freshly ground pepper.

Pour dressing over salad and toss to coat. Fold in tomatoes, sunflower seeds and parsley and serve.

SERVES 6

© 2014 Terry Walters | Photography by Julie Bidwell

COLLARD GREEN MAKI
with SESAME DIPPING SAUCE

Download PDFEAT CLEAN LIVE WELL | Winter | Page 245

SOMETIMES COLLARD GREENS ARE SO BIG and beautiful that it’s a shame to chop them up. In this recipe, the collards serve as the wrap and make this handroll especially nutritious and delicious.

Collard Greens Maki

DIPPING SAUCE

3 tablespoons tamari
1 tablespoon grated fresh ginger
1 teaspoon toasted or hot pepper sesame oil
1 teaspoon brown rice vinegar
1 teaspoon toasted sesame seeds

HANDROLL

1 cup uncooked short-grain brown rice
2 cups water
1 thumb-size piece kombu
6 large collard greens
1 large leek, halved lengthwise and cut crosswise into 1/2-inch pieces
2 cups thinly sliced shiitake mushroom caps
1 tablespoon extra virgin olive oil
1 tablespoon tamari
1 cup julienned carrots

1 cup julienned daikon
1 avocado, peeled, pitted and sliced

In small bowl, whisk together all dipping sauce ingredients and set aside.Place rice, water and kombu in medium pot or rice cooker. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 30 minutes). Remove from heat and set aside. When cool, remove and discard kombu.

In medium pot, bring 3 inches water to boil. Turn off heat and one at a time, holding the collard leaves by their stems, submerge leaves in water for 3–5 seconds each (or until just bright green). Repeat until all greens are lightly blanched and set aside.

In large cast iron skillet over medium heat, sauté leek and shiitakes in olive oil until soft (about 5 minutes). Add tamari and stir. Add carrots and daikon and continue sautéing. If ingredients stick, deglaze pan by adding 1 tablespoon water at a time as needed. When carrots are just soft and bright orange, remove from heat and set aside.

Place one collard green on cutting board, spread a heaping tablespoon of brown rice crosswise across the widest part of the leaf leaving 1 inch clean along each edge. Top with a small scoop of mushroom mixture and then with a slice of avocado. Fold insides of collard leaf and roll, starting at the end with the rice and vegetables to form a log. Continue with remaining ingredients until everything is used up.

Cut rolls in half and serve with dipping sauce.

MAKES 6 rolls

© 2014 Terry Walters | Photography by Julie Bidwell