I don’t know if this is usual or not (I like to think it’s not), but my kids are fairly adventurous eaters. Both my kids have tried and enjoyed sushi (California rolls), kombucha, kefir (dairy and water), homemade kale chips, and are pretty good at eating their veggies (asparagus and broccoli are their favorites).
I personally love sushi, but it’s expensive to dine-in and it’s pretty wasteful to take out, with all the styrofoam containers.
I recently picked up a copy of Crazy Sexy Diet by Kris Carr and immediately fell in love with it. Kris Carr, if you remember, was diagnosed with an inoperable cancer in 2003, and then starred in and directed a documentary for TLC called Crazy, Sexy Cancer.
The book is an accumulation of her experiences and wisdom that she has acquired over the past seven years and it’s one of the most positive and uplifting books I’ve read in a long time. It inspired me to start juicing again, to make my first batch of kale chips of the 2011 season, and to generally begin to eat healthier.
One recipe, called I Am Loved Nori Rolls, really sounded good, so I decided to try this out on my kids. It was a big hit, with both kids eating at least one roll themselves, and asking me to make more.
4 nori sheets
2-3 cups of cooked short grain brown rice
1/2 cucumber, sliced thinly into sticks
1 small carrot, sliced thinly into sticks
1/2 avocado, julienned
2 scallions (I omitted, forgot to get them at the grocery store)
1/2 cup sunflower sprouts (I omitted, couldn’t find them at the grocery store)
Bragg’s Liquid Aminos, or gluten-free nama shoyu or tamari
1/2 c grated ginger juice (I omitted, wasn’t about to haul out my juicer to juice a 1/2 inch piece of garlic)
Place a sheet of nori shiny-side down on a bamboo mat. Work with wet hands and keep a small bowl of water nearby to dip your hands in. Spread a thin layer of rice evenly over the nori, leaving about 1/2 inch on the top edge. Spread a very thin layer of tahini over the rice. Place two strips of cucumber at the end closest to you. Leave about one ince from the bottom. Next to it, add 1/4 of the carrot, avocado, and scallions. Sprinkle a few sprouts on top. Roll the nori tightly from the bottom, using the mat to help make it tight. Seal it with a few drops of water on the 1/2 inch of nori at the top.
Carefully slice the roll into inch-thick rounds. Use a serrated knife dipped in a tiny bit of water. Repeat with the remaining ingredients. Dip in Bragg’s Liquid Aminos or gluten-free nama shoyu. Add the juice of grated ginger to the sauce to give it a kick!