I used to make sushi rolls with somewhat irregular and messy results. Then I found this YouTube video and now I roll perfect sushi rolls every time:
In our house, we frequently make avocado sushi rolls, which are easy, quick, and toddler-friendly. Our daughter not only enjoys helping me make them, but she inhales them.
Us grown-ups prefer to diversify our rolls by adding fruit, tofu, smoked fish, or cheese.
Served with miso soup and edamame, you have a simple, healthy meal.
YUM!
The grown-ups in our house can’t get enough of this kale salad.
My little helper and I have been making a giant batch each week.
David and I gobble it up and feel incredible the next day. This salad is pure, raw brain food.
Now if only we could get our three-year old to try it.
It’s delicious. Really.
Here are some of the adjustments we make to the original recipe: we half the amount of lemon in the tahini-lemon dressing; omit the tomatoes and bell pepper (because of David’s nightshade allergies), add chickpeas, double the amount of kale, nuts and dried fruit in the salad.
We love the flexibility of the recipe. You really can add whatever veggies and nuts you have in your garden, fridge or cupboard. You can’t go wrong. It’s incredibly tasty and easy (although a bit time consuming) to make. Trust me, you’ll make this salad again and again.
Thanks to our friend Amber for originally introducing us to the recipe! We love it!
We’ve been waiting for this moment all summer: our blackberry bushes hang heavy with fruit!
We picked some blackberries and strawberries from our garden to make a simple, tasty berry sauce — a fruit puree, really — from Mollie Katzen’s Moosewood Cookbook.
We pureed the fruit along with several tablespoons of sugar (to taste) and a small squeeze of lemon juice.
After several pulses, we scrapped down the sides of the bowl, adjusted the sugar and pureed the sauce some more.
Then we passed the sauce through a fine sieve to remove the seeds and placed it in a clean mason jar.
The blackberry sauce keeps for a week in the fridge and tastes mighty good on cottage cheese apple pancakes or simply spread on a piece of toast.
I love this delicious sauce straight from our garden!
We’re going to be blogging lightly for the month of August, posting frequent photo postcards with a snippet of text. View the entire summer postcard series here.
Cooking up a batch of cottage cheese apple pancakes (recipe from Mollie Katzen’s Moosewood Cookbook). Much more healthy than regular pancakes and such fun to make together.
We’re going to be blogging lightly for the month of August, posting frequent photo postcards with a snippet of text. View the entire summer postcard series here.
Mixing up a batch of vegan, gluten-free chocolate coconut ice cream. Super easy and so very delicious.
