Today as usual, we’re following up on yesterday’s post and this week it was Ethical Eating.
As Lola put forward many of the ideas and seeing as we haven’t shared a recipe in a while, we thought we’d ask her to share one of her current favorites.
Quinoa & Nori metabolism-boosting wraps
Nori (seaweed), combined with the protein power of quinoa and colourful veggies, makes this meal a nutritional gold mine! The metabolism boost comes from the seaweed – a naturally high source of the mineral iodine which the thyroid needs to do its job of regulating metabolism. Just about every supermarket stocks nori these days, usually in resealable packs of ten sheets.
1⁄2 cup mixed quinoa
1,1⁄2 cups water
4 nori sheets
2 tablespoons umeboshi plum vinegar, or apple cider vinegar 1⁄2 small cucumber, washed and cut into batons
1⁄2 an avocado, peeled and thinly sliced lengthways 1⁄4 punnet alfalfa
1⁄2 a small carrot, washed, trimmed and grated tamari, to serve
Wasabi, to serve pickled ginger, to serve
Place quinoa and water in a pot and bring to the boil. Simmer for 10–15 minutes until quinoa is cooked (it will fluff up to triple its original size and appear to have little ‘tails’). Remove from heat and set aside to cool for 10 minutes. Stir in the plum vinegar.
Lay the first nori sheet on a cutting board or rolling mat. Spread a 1 cm thick layer of quinoa evenly over the sheet, leaving a 2 cm strip along the top end (to allow for sealing). Now lay a line of cucumber, avocado, alfalfa and carrot on top of the quinoa at the bottom edge (closest to you).
Moisten the 2 cm strip at the top with a pastry brush dipped in water. Pick up the bottom edge of the sheet and carefully roll it tightly (away from you).
Repeat with remaining sheets.
Serve with tamari, wasabi and ginger. Be careful; the wasabi sauce is pretty spicy!
TIP: Try adding some sliced umeboshi plums. They are very salty. The Japanese consider them to be a bit of a cure-all, and traditionally gave them to wartime soldiers to build their strength.