SUSHI

ingredients

1 cup short grained sushi rice
3 tbsp rice vinegar
1/2 tsp salt/sugar
2 cups water
3 nori (roasted seaweed) sheets
bamboo sushi rolling mat
1 carrot (peeled and cut into matchsticks)
1/2 avocado (thinly sliced)
1/2 cucumber (peeled and cut into matchsticks)
1/2 yellow bell pepper (cut into matchsticks)
1/3 zucchini (cut into matchsticks)
pickled ginger
soy sauce
wasabi paste

directions

rice preparation::
rinse and drain the rice. place the rice and water into a medium saucepan and cover with lid. bring to a boil and cook until the water in absorbed (about 15 min). remove the rice from heat and set aside for 15 min.
transfer it into a medium bowl, add vinegar, salt and sugar and gently mix with a flat spoon. cover and let it cool.

to make the rolls::
place bamboo mat with the slats running crosswise on a clean working surface. lay a sheet of nori shiny side down and lined up with the closest edge of the mat. spread evenly about 1/3 of the rice on the nori, with 4 cm uncovered at the far edge and 2 cm border on each long side. line up the fillings about 3 cm from closest near edge, evenly across the rice.
beginning with the closest end of the mat tightly roll up the nori, rice and fillings into a cylinder. press the roll firmly inside the bamboo roller. open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. repeat with remaining rice and fillings.
transfer rolls to a plate, cover with a damp towel and place into a fridge.
cut each sushi roll into 8 pieces with a sharp knife.
serve with a bowl of soy sauce for dipping, wasabi and pickled ginger.

GAZPACHO 

ingredients

5 large ripe tomatoes
1 red bell pepper
1/2 cucumber
1/2 small onion
1-2 cloves garlic
1 tbsp wine vinegar
2 tbsp olive oil
1/2 tsp cumin
salt, black pepper

directions

put the chopped and peeled tomatoes, cucumber, onion, pepper and minced garlic in a food processor or a high speed blender and blend well until smooth. add the olive oil and vinegar and season with salt, pepper and cumin.
chill in the fridge.

RHUBARB-GINGER JAM

ingredients

4 large rhubarb stalks
3 cm piece fresh gingerroot
zest of 1 lemon
1 cup raisins
1/2 cup water
sugar (optional)

directions

cut the rhubarb into thin pieces. place it together with finely grated ginger, washed raisins and lemon zest in the medium size pot and cover with water.
(optional) for a long-term storage add the sugar (1/2 cup).
bring to simmer and cook covered, stirring occasionally, for 40 min (until it gets thick). stir the mixture to break up the rhubarb. put into warm sterilized jars.

LOW-FAT CHOCOLATE SPREAD

ingredients

1 cup millet
4 tbsp unsweetened cocoa powder
3 large very ripe bananas
2 tbs lemon juice (or 1/4 cup pineapple)
1/2 tsp salt
2 cups water
2 tbsp agave sirup (optional)

directions

wash and drain the millet. in a medium size pot bring the water to boil add salt and millet. simmer covered for 15 min. remove it from the heat and leave covered for another 20 min.
in a food processor (you can also use a hand blender) combine millet bananas lemon juice and cocoa powder and process until smooth (i prefer more crunchy version - check the pictures).
store the spread in jars in the fridge.

TABBOULEH

ingredients

1 cup bulgur
1 1/2 cups water
1/4 cup olive oil
juice of 1 lemon
1 cup red/green onions
1 cup fresh parsley
1/4 cup fresh mint (optional)
3 tomatoes
1/2 long cucumber
salt/black pepper

directions

in a large bowl combine bulgur and boiling water. cover and set aside for 1/2-1h (until the grains are soft and the water absorbed).
drain if necessary and fluff with fork. add finely chopped parsley, mint, onion, cucumber and tomatoes. toss to combine; add lemon juice, oil, salt and black pepper to taste.
cover and refrigerate for at least 1 h before serving.