California Sushi Rolls

My daughter loves the idea of sushi and I never squander an opportunity to expand her palate, so we make these simple vegetarian rolls together. On Sunday’s, my husband and I prep our veggies for the week so that they are easily available for grab and go lunches and snacks. Also, anytime I have rice on the dinner menu, I make extra to use for sushi the next day. This takes out all of the prep work and leaves only the assembly.

This recipe yields 2 hand rolls or 12 sliced rounds


INGREDIENTS

  • 1 cup white rice
  • 1/2 avocado, cut into small chunks
  • 1/2 cucumber, cut into small sticks
  • 1/4 carrot, grated
  • 2 large seaweed sheets (nori)
  • Tamari or coconut aminos to taste
  • 128 g white rice
  • 1/2 avocado, cut into small chunks
  • 1/2 cucumber, cut into small sticks
  • 1/4 carrot, grated
  • 2 large seaweed sheets (nori)
  • Tamari or coconut aminos to taste

Directions

  1. Make the rice in a rice cooker. 

  2. Place cooked rice, avocado chunks, cucumber sticks, and grated carrot in a seaweed sheet and roll. Can be cut into rounds maki-style or eaten like a hand roll. 

  3. Add tamari or coconut aminos to a small dipping bowl. Can also be packed to go in leakproof pods like these, as well.  


Tips

**I use large pre-packaged squares of seaweed (nori) to make these sushi rolls 
**Sushi sticks together better if the rice is slightly warm or if you lightly dab the seaweed sheets with water.
**Feel free to add cooked shrimp, spicy tuna or any of your favorite proteins or other vegetables.

 

Ethiopian Stew

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Honoring the Modest Moments

Reaching our goals is no easy feat. To create any change requires consistency, gumption, and ultimately belief in ourselves. But so often, we focus too much on the end game rather than the success along the way. It is there, in the process, where the greatness exists. That's why at PrimaFoodie we want to celebrate those small wins. They may seem more limited in size, but they add up to remarkable things. We want to be so many things.

By Stacey Lindsay

We want to be successful. Accomplished. Present. Innovative. And—perhaps most of all—we want to be finishers. That is, we want to "crush" the lofty high goals that we set for ourselves. We want to reach the end game so we can move on to the next thing.

The word "crush" has taken a front-row seat in our modern lexicon (along with "kill"). To "crush it" today means to exceed the goals we've made for ourselves in an exclamatory way. While accomplishing something is positive, there’s an underlying stressful connotation to this saying: Everything we do or want to do seems to be laced with an all-or-nothing mentality: We crush it or we don't. We kill it or we fail. 

This rigid expectational mindset is everywhere. There's a shared impulse to overachieve, which stems from an unremitting way of life that has blossomed in America. We leave no wiggle room, be it in how we parent, how we move forward in our careers, or how we take care of ourselves. It's all or nothing. Couple this with the fact that every facet of our lives now seems to be an opportunity to multi-task or commodify. If we aren't spending every minute working to get smarter, healthier, fitter, richer, or better then what are we doing?

One thing we're doing is hurting ourselves. When we give more credence to the things we don’t accomplish, we actually feed into a greater cycle of failing. Research over the past decade has shown that when we don't work to control our self-criticism it can negatively impact our progress in meeting our goals. (Separate research links self-criticism to depression.)

What this all-or-nothing approach also does is keep us from missing out on the deep enjoyment that comes from the things in-between the idea and the goal. Instead of looking at the end game, if we take pause and look at the smaller wins—be it one less cup of coffee or taking the stairs instead of the elevator—we're more likely to continue moving forward on that path. Jenny O'Dell perfectly captures this in her book, How to Do Nothing. She writes that "patterns of attention—what we choose to notice and what we do not—are how we render reality for ourselves, and thus have a direct bearing on what we feel is possible at any given time." There is a "revolutionary potential" to taking back our attention, O'Dell continues. We can find pleasure, satisfaction, and encouragement from the wins that we've so long been overlooking.

Because it is in these nuances that the joy lives. These smaller wins, the moments that build to the next, count for way more than we give them credit. I believe we need to give them more credence. We need to learn to be more compassionate and generous with ourselves—which research touts as a way to promote self-growth and accomplishment. Instead of giving in to self-loathing over not completing a new at-home workout routine, why not focus on the fact that you signed up for it in the first place? That’s a win. Or rather than dwelling on the fact that you ate the entire chocolate bar, why not pay attention to the dried herbs you swapped out for fresh cilantro in your dinner? These things may seem meager but, in fact, they're huge. Small shifts add up to great things. It's simply up to us to see that.

We are living in uncertain times. Each of our situations is different but our collective front against a health epidemic is the same. We need to—more than ever—be good to ourselves and lean into the modest moments. After all, it is these small wins that lead to great things.

It is these small wins that make us human.


Stacey Lindsay is part of the PrimaFoodie team. A longtime journalist, she was formerly the articles editor at goop. Throughout her career she has covered the topics of women’s issues, philanthropy, veterans' rights, climate change, civic engagement, and financial health for various print, digital, and TV outlets. 

Brazil Nut Milk

I love homemade nut milk. It makes coffee, smoothies and even SIBO-approved pancakes better. My SIBO diet allows for all nuts except cashews and pistachios. Further, I am always mindful of rotating what goes into (and on) my body. This is so I don’t end up creating new food sensitivities and also to spread out and maximize the nutrients my body is getting. In my search for alternatives to almonds, which are all too easy to eat in excess if you’re gluten or especially grain-free, I discovered brazil nuts.

Turns out, brazil nut milk is creamier and more satisfying than regular almond milk. My secret is doubling the amount of nuts, adding a pinch of Himalayan pink salt and vanilla bean.

This recipe will yield about 40 ounces (over a liter) of milk, equaling eight 5-ounce servings.


INGREDIENTS

  • 2 cups raw organic brazil nuts
  • 5 cups water
  • ¼ teaspoon Himalayan pink salt
  • 1-2 vanilla beans
  • 475 g raw organic brazil nuts
  • 1 liter water
  • ¼ teaspoon Himalayan pink salt
  • 1-2 vanilla beans

Directions

  1. Soak Brazil nuts in water for 8 hours, at room temperature, covered with a flour sack towel or cheese cloth. (3-4 hours is fine - add a pinch of sea salt and a splash of lemon juice or apple cider vinegar to help activate faster). I use this glass pitcher because my nut bag fits over the sides and it’s easy to pour into the blender.

  2. Drain and rinse the nuts and add them to a 64 oz Vitamix or other blender, along with 5 cups / 1 liter of water.

  3. Arrange your nut milk bag in the glass pitcher you used to soak your nuts, trying to get the edges of the bag over the rim. I stick to organic cloth nut bags like this one.

  4. Blend nuts on medium working up to high until smooth and creamy, about 45-60 seconds.

  5. Pour liquid through nut bag back into glass pitcher and strain out the pulp. The pulp can be saved, even frozen, for baking and other uses that call for almond or other nut meal.

  6. Pour nut milk back into Vitamix and add salt and vanilla. Blend until smooth and well-mixed, about 10-15 seconds.


TIPS

**For a sweet nut milk, add maple syrup or chopped dates.
**Save in an airtight container in the refrigerator for 3-5 days.
**A note about water quality. I have a whole house water filter, so even my soaking water is filtered. I also have an alkaline water maker built in under my sink and I use that one for the nut milk. Whatever your setup is, use as clean a water source as you can. If you live in the mountains and have delicious unpolluted alpine water, even better!
**Benefits of brazil nuts include this, as well as the trace mineral selenium, which also counteracts mercury toxicity.
**If your vanilla bean pods are grade B or dried out, soak them along with the nuts to soften them to more easily scrape out the paste.
**Vanilla beans can be replaced with vanilla bean paste or vanilla extract.
**If you don’t want to blend twice, you can skip the extra step and add your flavor ingredients before blending the nuts. It just seems wasteful to me to lose any of the precious vanilla beans to the filtering process so this is how I always do it.