Quick + Easy Since I have been trying to avoid grains and beans the last few months I have been struggling with my food choices.  I don’t know why eating had to become such a difficult prospect.  Since I’ve been avoiding processed foods as much as possible I’m viewing the Supermarket with new eyes.  There are so many hidden sugars, fat and chemicals in most shelf stable food that it’s no surprise that we are getting fatter and fatter.  Reading labels has made me realize that many foods marketed as healthy are just junk food in disguise.  I consider myself a fairly informed person and I find that navigating a supermarket these days is just dismal.  I try to stay away from the inner aisles at the store and focus on lots of vegetables and small servings of organic and grass fed meats.It’s difficult to find snack foods that aren’t loaded with sugar,  most granola bars and yogurts have as much sugar as a can of soda so I try to do my best to cook as much of our food from scratch as possible.  

One thing I pick up in the store a lot are those individually packed seaweed snacks but they are so easy to make yourself and actually taste better than most of the packaged varieties.  sushi online bestellen helmondI wanted to make a more substantial dish with them so I whipped up a batch of my favorite poke to put on top.  sushi ingredienser onlinePoke is a traditional Hawaiian dish that usually is made with marinated raw tuna.  yo sushi menu selfridgesThere are tons of variations out there but it’s super easy to make yourself.   gry sushi pack save our cityMake sure that you use sashimi grade tuna for this dish.  sushi chef gra online

Since I’m not eating rice at the moment I whipped up a super simple daikon radish salad to go with it and some crispy nori chips.  sushi online beogradYou can serve it on chips or make it into a bowl for an easy lunch.  sushi grade tuna columbus ohioIf you are going to serve the poke on the chips plate it right before serving.  The chips will get soggy if they sit too long.  The poke will keep for about a day but it’s best eaten the day it is made.  Print15 mins15 mins30 minsNori chips:4-6 sheets of nori1 tablespoon of sesame oil1 tablespoon white sesame seedsmaldon sea saltFor the poke:1 pound of sushi grade tuna, diced into ¼-inch cubes2 tablespoons soy sauce1 teaspoon rice vinegar½-1 teaspoon sriracha2 scallions, thinly sliced2 tablespoons cilantro, finely chopped1 tablespoon black sesame seedsFor the pickled daikon:One daikon radish, peeled about ¼ pound1 tablespoon rice vinegar1 teaspoon sugar½ teaspoon saltPre-heat the oven to 250 degrees and line a baking sheet with parchment

Lightly sprinkle one sheet of nori with a bit of water and top with a second sheet and press down firmly to get them to stick together. Brush the top with the sesame oil, sprinkle with half of the sesame seeds and a tiny bit of salt. Cut the sheets into quarters and then cut diagonally into triangles. Place the nori on the baking sheets and roast 12-15 minutes until the chips are crispy and dry.For the poke:In a medium bowl place the soy sauce, rice vinegar, sugar, sriracha, scallions, cilantro and sesame seeds and stir well to combine.For the pickled daikon:Using a mandoline or julienne peeler cut the daikon into thin matchsticks. In a small bowl toss the daikon with the rice vinegar, sugar and salt. Let sit for 10 minutes to let most of the liquid release.Before serving, squeeze as much of the moisture as possible with your hands.To serve:Top the nori chips with a spoonful of the pickled daikon and a spoon of the poke. Alternatively you can player the daikon into a bowl, top with the poke and serve with the chips on the side.

Grilled AhiGrilled SeafoodMeat SeafoodFish SeafoodRecipes SeafoodRecipes SaladsGrilled AlbacoreGrilled PeachSalad GrilledForwardGrilled albacore, there's nothing like it. It's almost tuna season here in Oregon, some of the boats are out fishing already! politics arts nation world economy science health education teachersThe RundownTV SCHEDULE TOPICS > Nation > Shortwave What you might not know about your spicy tuna rollIt’s that sushi bar staple of ground tuna mixed with spicy goodness and wrapped in noori and rice. Dip it in some wasabi-infused soy sauce, and you’re on the bullet train to Yum City. What you probably don’t know about this dish is that its main ingredient is called “tuna scrape.” Scrape is the meat left behind on the tuna’s skeleton after the fillet has been removed. It’s separated (or “scraped”) from the bone, usually in a factory in Asia, sealed in air-tight bags and shipped to your local sushi restaurant. Imported tuna scrape has been linked to hundreds of illnesses and hospitalizations in the U.S.

One of the largest of these outbreaks happened in 2012, when 425 people got salmonella from the stuff. But it’s not just grossly-named seafood imports that are making us sick. Outbreaks of all kinds have been linked to imported fruit, vegetables and fish, and the numbers have increased dramatically over the last 10 years, according to the Centers for Disease Control. This comes as Americans are eating more imported food than ever before. The amount of food imported into the U.S. has nearly quadrupled since the 1990’s, according to government statistics. As a result, between 15 to 20 percent of the food we eat comes from other countries. In some categories, the percentage is much higher. 80 percent of our fish comes from abroad, as well as 50 percent of our fruit and vegetables. Nearly every banana you eat in the U.S. comes from somewhere else. But the FDA, the federal agency charged with making sure much of our imported food is safe, inspects as little as two percent of these products.