Tuesday, November 25, 2014

Sexy Salad Rolls that make a satisfying quick lunch - vegan, vegetarian, macrobiotic, paleo, gluten free recipe

Maybe I should be saving this recipe for Valentine's Day since these sexy little salad rolls won't weigh you down, and could be a perfect way to rev up.  There is something to that folk lore that says being kind to your kidneys gives you sexual vitality - lovely little aduki beans are great for your energy organs.  Pick yourself up after a night of feasting by enjoying a lighter lunch that will help you revive.

The secret to this delightful way to eat some salad is flavor!  It's packed with it.  I used Veganaise because it's what I normally keep on hand.  Use whatever mayo you enjoy, but don't skip the ume because it is the combination of that, and the roasted garlic, that make this simple dish a winner all around.

You could use a wrap instead of the nori, but I paired this roll with a nice square of millet.  Remember alkalizing is a big factor in energy too.  Millet is the only alkalizing grain and is super satisfying on it's own.  Cool into any shape and cut slices to eat like bread or use it as you would polenta.

Sexy Salad Rolls

For each roll:

1 carrot, shredded
1 sheet toasted nori
4 small leaves romaine lettuce
Aduki beans cooked with kombu
Veganaise (or mayo)
Ume paste (also labeled umeboshi paste)
roasted garlic

To make the roasted garlic, simply place an entire head of garlic in a heat proof container and bake for 45 minutes at 325 - 350° F.   Lay the nori with the lines going vertically onto a sushi mat.  Lay the lettuce leaves down, overlapping to create a flat bed.  Spread with a thin amount of Veganaise then ume paste and then the roasted garlic.  Spread beans on top of the condiments and then the carrot shreds on top.  Roll as you would any maki roll and seal the nori using a little water on your finger to secure the end like you would an old fashioned envelope.  Slice from the middle out.

Friday, November 21, 2014

Why This Is Your Perfect Thanksgiving Side (and all of your Thanksgiving favorites) - vegan, vegetarian, gluten free, macrobiotic, paleo, recipes

Why is this your perfect Thanksgiving side dish?

You might think a Holiday Salad like the one here could be the perfect side.  It has the red, green and white going for it.

Or maybe you were really hoping for that dish to make for those who won't be eating the bird?  Well, this tempeh turkey recipe makes a terrific protein to add to any plate. 

What about a substitute for mashed potatoes that isn't acidic and still has that wonderful comfort consistency?  This recipe will work wonderfully, but it still isn't the "perfect" side. 

Dessert isn't a side - but for me, pumpkin pie (recipe here with bonus mousse and popcorn ball recipes too.) is darn great and I can't wait to make it - but it isn't "perfect."

All of these recipes are delicious and can add up to a perfect meal, but this butternut squash, garlic and parsley side dish is perfect because it contains all 5 elements.  In the Chinese medicine system, Fire, Water, Metal, Earth and Wood are the categories that everything can go into.  Think of it as feng shui for your plate that will make you feel good or ill. 

Getting a little of all five into a dish or a meal will have you feel satisfied.  When you are missing an element or two, it can set you up to eat more because you are looking to fill what is missing.  Here we have fire (parsley), earth (squash), metal (garlic), water (salt) and wood (olive oil) all playing together to create a perfectly balanced side dish, not to be reserved just for Thanksgiving.

Winter squash
olive oil
sea salt

Use as much or as little as you like.  Simply place the oil in a pan and add the vegetables.  Add a very small amount of water and cover.  Let the mixture simmer until the water has completely evaporated and the squash is tender.  (About 10 minutes.)

If you want to learn more about how the five elements affects your moods, food and physique - schedule a session at

Have a very healthy and happy Thanksgiving.