eat swell » lazy susan http://eat-swell.com you are what you absorb Wed, 10 Apr 2013 16:46:59 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 marinated beet salad | lazy susan – june edition http://eat-swell.com/2012/06/01/marinated-beet-salad-lazy-susan-june-edition/ http://eat-swell.com/2012/06/01/marinated-beet-salad-lazy-susan-june-edition/#comments Fri, 01 Jun 2012 13:00:30 +0000 amyb http://eat-swell.com/?p=658 NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here.

 

I get more questions about beets than anything else it seems.  What do you do with the little buggers?  Well friends, this is how I roll with the beet majority of the time when I am not juicing them.

Ingredients:

  • 4 smallish beets (this round they were a little smaller than a tennis ball)
  • 2 tbs EFA 3-6-9 oil
  • 1/2 tsp sesame oil
  • 2 tbs unfiltered apple cider vinegar
  • 3 tbs rice wine vinegar
  • 2 tbs Bragg’s amino acids
  • 1/4 tsp salt – to taste
  • pepper to taste
  • sesame seeds

Method:

  • Don’t cut anything off of the beets except the greens if they have them.  Don’t worry about the root or the knot at the top as you want all the juices to stay in the beet.
  • Boil a pot of water and throw the beets in there. They  should be covered completely. About 15-25 minutes depending the size.
  • Boil until soft. 15-20 minutes. A knife will slide right in much like when a potato is ready.
  • Place in a large bowl and just start slicing and dicing. Doesn’t have to be perfect. Let cool a bit.
  • Toss in all the other goodies and give it a good toss.
  • Sprinkle with sesame seeds
  • Refrigerate if desired or eat them warm.

 

It’s as easy as that.  Don’t be afraid to tinker a little.  Too vinegary? Just add a little more oil.  Don’t have the EFA oil?  Olive oil will work just fine.

In traditional Lazy Susan fashion it’s time to make your way through the circle to see everyone’s take on the summer salad with homemade dressing. Start your rounds by heading on over to my very talented friend Bree,  of Baked Bree,  for her Strawberry Salad with honey and poppy seed dressing.  Sounds delicious!

 

enjoy!

ooxx, amy

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]]> http://eat-swell.com/2012/06/01/marinated-beet-salad-lazy-susan-june-edition/feed/ 3 gluten free vegan sushi roll recipe | lazy susan – april 2012 http://eat-swell.com/2012/04/02/gluten-free-vegan-sushi-roll-recipe-lazy-susan-april-2012/ http://eat-swell.com/2012/04/02/gluten-free-vegan-sushi-roll-recipe-lazy-susan-april-2012/#comments Mon, 02 Apr 2012 11:00:06 +0000 amyb http://eat-swell.com/?p=499 NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here.

April already!  This year is just whizzing by.  For those of you that are wondering what the heck is Lazy Susan?  It’s a group of fantastic photographers gone foodie.  This month…vegan/vegetarian and since I will be rolling with this theme here on out I have decided to move my Lazy Suzan posts from my a boring photo blog over here to eat-swell.  It just makes sense right? After this head on over to Shannon harrison’s blog for her Balsamic Veggie recipe.
Sushi rolls!  I posted a photo the other day via instagram and one of my photo clients asked where the recipe came from.  My reply was “my head” so I thought it would be a good one to share. Everybody that loves sushi will love doing this in the comfort of their own home.  It’s delish and cost effective!  I would go broke if I went to a sushi bar every time I had a craving for this.  All the Avocado just really hits the spot.  Ok, Here we go…
Ingredients:
  • short grain brown rice
  • nori
  • avocado
  • cilantro
  • carrots
  • cucumber
  • sprouts
  • green onion
  • sesame seed
  • gluten free tamari
  • lemon
  • siracha
  • wasabi
  • sesame oil
Method:
  • Soak your rice over night and it’s 2 cups of water for every one cup of rice and let it simmer for about 50 minutes. I like to cook extra to extend in though out the following days for other recipes.
  • Take about 3/4 cup of rice and drizzle with sesame oil and about a 1/2 tbsp sesame seeds and mix in
  • Gently flatten the rice on one side of your nori paper and carefully flip over
  • start piling on your favorite ingredients down the middle.
  • squeeze lemon over all ingredients.
  • Carefully pull side closested to you over all of the ingredients as tightly as you can. gently pulling toward you (think burrito) this can be tricky but with a little practice you will have it down in no time.
  • with a serrated or very sharp knife cut in half and then continue toward the outside until you have 8 pieces.  Wipe the knife after every cut and wipe with water if needed.
  • sprinkle with sesame seeds
  • add a little dot of siracha if desired
For the dipping sauce:
  • 1/4 tsp powdered wasabi
  • 1 Tbsp Tamari to taste
  • drizzle of sesame oil
  • squeeze of lemon

Next up in the circle visit Shannon Harrison over at Jack and Ruby Studios for her Amazing Balsamic Veggies

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