There were a lot of cut up filling ingredients left from my first foray into home sushi rolling, so I went for it again the next night. The resulting sushi is photographed above. For instructions on how to make your own brown rice sushi, go to http://healthygirlskitchen.com/2010/06/day-18-and-brown-rice-vegetable-sushi.html I plan on using the rest of the cut vegetable leftovers tonight in an Asian stir fry with broiled tofu and rice noodles that I am concocting in my head right now. If it works, you’ll hear about it!
I was inspired one morning this week as I read the most recent posting on the Choosing Raw blog. I too share Gena’s guilt-free love of coffee and had been thinking for a good long while about experimenting myself with a coffee smoothie. All it took was one look at hers and I went for it! http://www.choosingraw.com/sinful-smoothie/
Here’s my take on a coffee smoothie. It’s definitely for coffee lovers only!
Wendy’s Coffee Cream Smoothie
1 cup brewed coffee
1/2 cup unsweetened almond milk
1 Tbsp chia seeds or ground flax
2 large dates, pitted
1 1/2 large frozen banana
7 ice cubes
Place all ingredients in blender and blend until smooth.