Things are Only Getting Better!

Contrary to what the media portrays to us about the state of the world, there are good things happening too!  The ever increasing availability of organic foods for one is quite an amazing thing.  I remember when I first got into the health food scene, organics were only available in little health food stores, and the variety was slim.  Fresh organic veggies were hard to come by, and they weren't always that fresh.  Now, you can buy Organic Shrimp at a major supermarket chain.  How exciting is that!  President's Choice Organics now stocks organic shrimp in the freezer section.  So I had to buy them and cook them up for supper.

SESAME SHRIMP on Brown Rice with Sauteed Swiss Chard and Peanut Sauce

The Peanut Sauce can also be made with Almond Butter if you prefer.

1 bag PC Organics Shrimp, peeled

2 cups organic short grain brown rice

1/4 cup organic sesame seeds

1 Tbsp organic tamari

1 Tbsp organic brown rice vinegar

2-3 Tbsp organic sesame oil

1 bunch organic swiss chard

Peanut Sauce

4 1/2 Tbsp organic peanut butter

3 Tbsp organic tamari

3 Tbsp organic brown rice vinegar

2 Tbsp local honey

2 tsp finely grated fresh ginger

Method:  Rinse rice in a sieve and place in a pressure cooker with 3 cups water and a pinch of salt, bring to a boil and then reduce heat and cook for 50 minutes on low heat.

Combine the peanut butter, tamari, vinegar and ginger in a blender to make the peanut sauce. Set aside.

In a bowl, mix the tamari and vinegar, toss the shrimp in and then remove with a slotted spoon. Dredge the shrimp in sesame seeds and set aside.  

Heat a large skillet over medium high heat.  Add some oil to the pan and saute swiss chard in the leftover tamari vinegar blend until wilted and soft.  Remove the swiss chard from pan and reserve, covered to stay warm.  Reheat the pan and add more oil.  Cook the shrimp for about 2 minutes, or until they are opaque and cooked.

To serve, pile a mound of rice onto a plate, followed by the swiss chard, the shrimp and a drizzle of sauce.

ASIAN COLESLAW with Sea Vegetables 

2 cups coleslaw, shredded

1 carrot, thinly sliced or shredded

1/2 green pepper, chopped

1 big strip of wakame, soaked in cool water for 2 minutes (not too long or it gets slimy)

1 handful of local nori, rinsed in cool water, shells removed and chopped

1 handful of arame, soaked in a bowl of water

1 Tbsp brown rice vinegar

2 tsp toasted sesame oil

1 tsp grated fresh ginger

small drizzle of local honey

1/2 Tbsp organic sesame oil

sea salt and pepper

Combine and sprinkle with sesame seeds.

Sushitime

Just as I was about to make my sushi rolls I couldn't find my sushi mat.  Luckily my friend Serena gave us placemats that are pretty much just larger versions of sushi mats so it came in handy.  My first time making rolls with rice on the outside - very easy to do.

MISO SOUP

(serves 4)

4 cups water

1 2" piece of kombu sea vegetable

1/2 cup bonito flakes

a bit of wakame sea vegetable

sliced green onions for garnish

3 Tbsp organic white miso paste

1/4 organic white onion, sliced

1/2 Tbsp organic ginger

1 tsp organic sesame oil

2 Tbsp grated carrot

a few cubes organic tofu

1 clove garlic

Method:  Bring water to boil with kombu in it.  When boiling, remove kombu and add the bonito flakes.  When water resumes boiling, remove from heat.  The stock is done when the flakes sink.  Strain.

In a saucepan fry the white onion, ginger, garlic and tofu for 3 minutes.  Add stock and carrot and bring to a boil.  Remove from heat and add the miso and wakame to hot fish stock.  Stir and pour into 4 bowls.  Garnish with green onion.

SEA VEGETABLE  SALAD

(serves 4)

1/2 cup arame seaweed, soaked in water for 5 minutes

1 cup Nova Scotia nori seaweed, rinsed and then squeezed, pick our any shells

1 long piece of wakame seaweed, soaked for 3 minutes and cut in pieces

1 small organic cucumber, sliced thin

some thin sliver of organic carrot

some organic sesame seeds

a few leaves of organic salad 

Dressing: 

3 Tbsp organic brown rice vinegar

1 Tbsp organic tamari or Bragg's Liquid Aminos

1 1/2 Tbsp raw organic sesame oil

1/2 Tbsp organic toasted sesame oil

2 tsp local honey

1 tsp grated fresh organic ginger

1/2 clove organic garlic, grated

Method:  Line four salad bowls with organic lettuce leaves, followed by wakame, nori and arame.  Top each mound of sea vegetable with the cucumber, carrot and sesame seeds.  Drizzle with dressing and serve.

SUSHI RICE

I also make sushi with organic short grain brown rice which I pressure cook with slightly less water than ususal so it gets nice and sticky.  I then pour the dressing onto it and proceed with the sushi rolling.

2 cups organic white sushi rice

2 cups water

2 Tbsp organic brown rice vinegar

2 Tbsp local honey

1 Tbsp sea salt

Method:  Place rice in a bowl and fill with water, and then drain.  Do this several times until the water runs clear.  Combine water and rice in a pot.  Bring to a boil with lid off.  When it boils, reduce heat to low and cover, simmering for 15 minutes.  Remove from heat and let rest covered for 10 minutes.  Combine the vinegar, honey and salt in a small saucepan and warm slightly.  Move rice into a glass or ceramic bowl and pour dressing over it, fanning it and gently cutting into it with a spatula, not stirring.  Bring to room temperature and make your sushi.