Happy not-Monday-anymore to everyone. This has been a hectic week at work so far, but it’s nice to come home and decompress in the kitchen and kick in some cardio to a new playlist. I had lunch with my nurse mother again today and got to listen to her vent about her frustrating day at work yesterday. Currently her floor is flooded with patients suffering due to drug addiction complications and requiring lots of care. There are plenty of times when I get bogged down dwelling on my problems which seem pretty petty after hearing these stories to the point I mentally smack myself.
Anyway, I’m a huge fan of Brazil nuts, but have to throttle my intake of them to avoid selenium poisoning and they’re not super cheap. So I decided to experiment with a Baja cheeze recipe that’s on the lighter side and doesn’t use Brazil nuts to go into my fusion Baja rolls with dinner.
Creamy Baja Dip
- 1 cup hemp seeds
- 1 cup chopped zucchini
- juice of 2 lemons
- 1/2 jalapeno pepper
- 3 tbsp. nutritional yeast
- 1/2 cup fresh cilantro, chopped
Blend all ingredients in a blender to a smooth texture and enjoy! Will keep in the fridge for 3 days.
Raw nori wraps was one of the first techniques taught in my first entry raw class 9 months ago and I’ve still yet to master it! This is the 2 time I’ve tried nori wraps at home because I’m horrible at them and figured the mess is hardly worth my effort. I decided to try again tonight and well …
I discovered my skills still lack! There’s a reason professional sushi chefs tightly wrap rolls in plastic. :-P But, while my rolls looked like a train wreck, they were actually tasty with the sauce, avocado, sprouts and tomato. Paired with veggie sticks and the miso gravy from Ani’s Raw Food Kitchen,which is an amazing sauce too! So, it was a culturally confused meal, or fusion as I’d like to call it.