The sun is shining and spring is in the air. It’s a time when lighter fare – the salad bar and sandwiches – are the choice for quality, freshness and health benefits.
Among the most popular at the shop is the Asian noodle and Long Life Quinoa salad. One of our new favourites is the sushi salad.
The link between your daily menu and illness is strong. As I drive by the daily traffic jam at fast food outlets, I wonder, why is this still happening? Is it a matter of price? Predictability? Or the constant need for quick, convenient food?
Our longevity is less than our parents’ due to our lifestyles. The stronger and more successful we appear to be, in essence, the weaker we become. Spring for some greens and vegetables! You don’t have to be radical to make a difference – there are locally sourced sprouts delivered for your smoothies, salads and vegetable dishes.
- 2 cups cooked brown rice
- 1/2 red pepper, julienned
- 1/2 green pepper, julienned
- 1/4 red onion, sliced
- 1/2 medium carrot, sliced thin on an angle
- 2 Tbsp. toasted sesame seeds
- 1 Tbsp. black sesame seeds
- 1/2 avocado, diced
- Handful of pea or sunflower sprouts
- 2 Tbsp. chopped cilantro
- 1 tsp. grated ginger, peeled
- 1 clove garlic, grated
- Pinch chili flakes (if desired)
- 3 Tbsp. sesame oil
- 2 Tbsp. of sunflower oil
- 3 Tbsp. rice wine vinegar
- 2 Tbsp. lemon juice
- 3 sheets nori, sliced thin
Combine cooked rice, peppers, carrot, onion, sesame seeds, avocado, sprouts, and chopped cilantro.
In a small bowl, place chopped ginger, garlic, chili flakes, sesame oil and rice vinegar. Mix together.
Pour over the rice salad. Toss together.
Check for seasoning. Add salt and pepper if necessary.
Place salad in a nice bowl and topped with the sliced nori.