Inspired by Sushi, Salad

I was craving some spicy kani sushi and decided to create a sushi salad instead.  I didn’t use rice but was soooooo tasty!

To make a raw version, instead of using fresh crab, you could make a spicy nut cheese to top off your salad!

I got a little carried away and made a “pretty” one and a “splattered” artsy one.

I have people vote on which photo to use here but got about an even response.

Many liked “pretty” but others liked a “little of everything in every bite.”

Inspired by Sushi, Salad

Inspired by Sushi, Salad

This is what I used to make it:

Inspired by Sushi, Salad

3 C Spring mix greens

1 Avocado

1 Roma Tomato

1 Sprig of Scallion

8 oz. crab (for raw, use a raw nut cheese instead)

3 T Mayo (use nut mayo for raw)

1 T Siracha

Directions:

Arrange greens, avocado, scallion, and tomato on plate.

Mix siracha with mayo, then add to crab and mix well.

 Top salad with crab mixture!

Artsy Splattered Sushi Salad

Artsy Splattered Sushi Salad

 

Day 7 – Reporting In / Carrot-Ginger Dressing

Hi there,

Today I did not have a smoothie.  I did, however have a salad for lunch!  I bought it at Kobe’s Restaurant.  They have the most amazing ginger salad dressing! If you like ginger of course.  I looked around to find a similar recipe and this is the closest I could come up with.  I will let you know how it comes out when I make it!

I got it from SELF Magazine, Food & Diet.

Here is the link: Carrot-Ginger Dressing

“Carrot-Ginger Dressing
Makes 1/2 cup

INGREDIENTS

  • 2 small carrots, peeled and chooped
  • 1/2 medium shallot, chopped
  • 1 tablespoon plus 1 1/2 teaspoon finely chopped ginger
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon extra light olive oil
  • PREPARATION

    1. Combine all ingredients except olive oil with 2 tbsp water in a food processor. With motor running, drizzle in olive oil until smooth. Refrigerate; stir once before serving.

    THE SKINNY

    43 calories per tbsp, 2.9 g fat (0.4 g saturated), 3.1 g carbs, 0.4 g fiber, 0.3 g protein”

    And, tada, my lunch!

    Image

    Doesn’t that dressing just look yummy?

Ahhh! Day 2

Alright, so for today’s accountability, here goes.  I did NOT have a smoothie but the night’s not over yet.  I did, however, for lunch, have a spicy crab salad (I know not totally veg) that had raw mango and lettuce in it.  For dinner, I had raw tomato, avocado, and mozzarella with garlic & basil pesto “salad” and cooked my curried mushroom and broccoli.  I know that’s not raw, but I didn’t totally bomb the day, I did have some raw, just not as much as I would have liked.  The goal, is to incorporate more raw into my diet…not totally raw…not yet…and mostly veg.

Recipes below!

avo chse pesto2012-12-29_18.13.15

How to make my Avocado, Tomato, & Mozzerella salad:

1 roma tomato cubed

1/2 Mozerella ball also cubed

1/2 avocado cubed again!

1 T garlic/basil pesto

1T olive oil

Put all in bowl, mix, let sit for about an hour to absorb flavor & enjoy!

broc mushrm2012-12-29 18.33.16

Curried Broccoli & Mushroom

16 ounces baby bella mushroom (sliced)

1 Broccoli crown

2 T Curry powder

3 T Butter or Ghee

Melt butter in frying pan, add mushroom, cook to desired consistency, then add curry and broccoli.  I covered after adding broccoli to lightly steam the broccoli to retain nutrients.  The less it’s cooked, the more nutrients remain!