Strangers and Friends unite!Its been a year. Wow.Today I thought I might randomly visit my long-forgotten and misused deviantart account. I was glimpsing at some of the comments I've made a year or 2 years ago and I've been constantly cringing at my noob use of the English language and the past-me being overly lame. It just shows how mature we get as we get older - Yiiikes! And I also suspect Facebook has encouraged me to type in full spelling...whatever.. I donnst care :F Anyway I have a question - for ANYONE. Watchers, non-watchers, shadow stalkers, ghosters.What program/website do you use for making a collage out of your pictures ?And please don't gimme those shiet sites where you have to create an account - I'm so sick of those -.-See you in probably a few months as I'll probably forget about posting this tomorrow or I'll come back with empty, lonely 0 comments ... Listening to: Little Talks - Of Monsters and Men Reading: Fool's Fate - Robin Hobb Watching: The Simpsons season 6 & 9

Playing: Super Smash Brawl CONTACT / WORK WITH ME I forgot to add avocado but the recipe was wonderful even without my creamy green friend. Having said that, if you've got an avocado handy, use it. I ran out of nori sheets so I used rice paper to wrap some as well. Rice paper is so fun and easy to use, and it lets you get a sneak peek of what's inside your roll! Colours abound in the plant kingdom. I was pretty busy in the kitchen today - I made four recipes (this one for you, and three for my cookbook) so I am looking forward to a relaxing evening hanging out with an old friend... and maybe watching Tarzan or Aladdin. Disney movies are great okay (you cannot argue). Actually, last night I watched Atlantis with my girl friend and it was awesome. Sure, there are plot holes - but what is a plot hole when you get to relive your childhood in technicolour with an original soundtrack!? Also... yikes, Disney flicks are problematic as heck. You just gotta acknowledge it and take the bad with the good I guess?

Anyhoo - this recipe is bomb, try it! 1/2 head red cabbage 3-4 nori sheets and/or rice paper sheets Chili powder, to taste Juice from 1/2 lemon 1 small garlic clove Water, as needed to make it creamy and smoothHome  /  Make  /  Kimchi & Grilled Chicken Nori Wrap If you’re detoxing, be sure to use a kimchi made with no sugar or shellfish. Kimchi & Grilled Chicken Nori Wrap We make this with cooked sushi rice from the grocery store and leftover grilled chicken. Full of protein and probiotic-packed kimchi, this is one of our favorite lunches even when we’re not detoxing. ½ cup cooked brown rice 1 tablespoon sesame seeds, toasted 1 kale leaf, rib removed and cut into ribbons 2 tablespoons cilantro, chopped coconut aminos, to taste sesame oil, to taste 1/3 pound grilled chicken, cut into thin strips 1. Place the nori sheet flat on a cutting board. Wet your fingers and use them to spread the rice out in an even layer on the nori sheet being sure to leave a 1-inch border at the top.

Sprinkle the sesame seeds evenly over the rice. 2. In a small bowl, combine the kale, chopped cilantro, and sliced scallion and toss with coconut aminos and sesame oil to taste. game sushi frenzy onlineSpread this evenly over the rice.sushi delivery toronto etobicoke 3. Top the kale mixture with a layer of kimchi and place grilled chicken strips down the center of the wrap.where to buy sushi rice in manila 4. Wet the top border of nori lightly with water and, starting at the bottom, carefully roll up the wrap as tightly as possible, using more water as necessary to get the nori border to adhere to the wrap.ichiban sushi menu jakarta

Originally featured in The 2016 goop DetoxIt not only tastes great, it’s also loaded with nutritional value. baby sushi costume pinterestIn fact, seaweed has the highest density of vitamins and minerals of any vegetable on the planet. what to order at sushi zushiSeaweed is a vegetable. sushi delivery toronto yorkvilleSome people even call it sea lettuce. Kids and adults in Asian cultures have been eating their sea vegetables for centuries, enjoying it’s taste, texture, and many health benefits. What makes the taste of roasted seaweed so amazingly good? Umami, it’s a savory flavor so mouthwatering and unique that it doesn’t fit into the four basic taste groups. You might know umami from eating nori, the kind of seaweed used as a wrap for sushi.

Now umami is so popular it’s considered to be the fifth basic taste, right up there with the four other biggies your tongue knows and loves. Who in the world eats seaweed? What vegetable is harvested in the winter (unlike most vegetables) when it’s got the most flavor? Is it impolite to say gimme, gimme, gimMe? What kind of farmers never plant a single seed in the soil or ever have to water their crops? Where do kids eat seaweed cooked with sausages and mushrooms over toast for breakfast? What three things does seaweed need to grow up healthy and delicious? What are the five basic tastes that your tongue can sense? If seaweed snacks are made from red algae (ours are!), then why do they look so green? What’s the coolest, wildest, most incredibly delicious way to eat crispy yummy roasted seaweed? What do green sea turtles eat? What exactly is seaweed? Is seaweed healthy to eat? What gives seaweed its unique umami flavor? Is gimMe seaweed organic? Why is organic seaweed healthier?

Is your seaweed gluten free? 
Is your seaweed vegan?What is the shelf-life of your seaweed? Where is your seaweed grown?
 How is your seaweed processed? A: Pretty much everyone (in many different cultures) who lives near the ocean where seaweed grows in abundance.Seaweed is a vegetable.Not when you’re talking crispy roasted seaweed. In Korea (where we grow all of our roasted snacks), the word for seaweed is gim. Not the big mammals that swim in the ocean—the little country that’s part of Great Britain and nearly surrounded by sea.)2) Enough sunlight to drive photosynthesis (Look it up, it’s really cool!); 3) A good home—just like you! (Seaweed usually likes to be anchored on rocks on the ocean floor.) A: Sweet, bitter, sour, salty, and umami. (Umami is the the flavor of—you guessed it—seaweed!) A: Red algae looks red in the ocean because of its phycobiliproteins which attract and capture light energy used in photosynthesis. When red algae is harvested and dried, it loses its red color but keeps all its green nutrients.

A: Sprinkled over ice cream! A: Primarily algae, seagrass, and, of course, seaweed! Did you know that a healthy sea turtle can live to be over 100 years old? That’s a lot of seaweed snacks! If you noticed that the answer to pretty much every single question includes seaweed, give yourself a green star! Yeah, we’re kinda hooked on delicious roasted seaweed. A: Seaweed is actually algae. In more appetizing words, it’s a nutritious vegetable that grows in the sea. The specific variety of seaweed that we use to make our gimMe roasted seaweed is known as red algae or Nori.Seaweed offers the broadest range of minerals of any food on the planet, containing 10-20 times the mineral concentration of land plants, plus it’s high in protein and fiber. That’s why a serving can be only 25-100 calories and packed with flavor and nutrients. Seaweed is an excellent source of iodine and vitamin K and a very good source of folate, magnesium, iron, and calcium. Seaweed also contains measurable amounts of vitamins C and E, which help the absorption of all the other good stuff.

Seaweed has a natural salty-sweet flavor that makes it taste so unique—and so good. A: gimMe roasted seaweed sheets are certified organic by QAI, a USDA-accredited certifying agency. A: Certified organic means that no chemicals or pesticides were used in growing, harvesting, or processing our seaweed. We take great care to grow our seaweed in a protected region of the Yellow Sea, off the coast of South Korea. The protected nature of the water where we grow our seaweed allows gimMe seaweed sheets to be USDA certified organic.We are certified by the GFCO. A: Seaweed is naturally vegan. All of our Roasted Seaweed Snacks and Seaweed Chips are vegan. A: GimMe seaweed is guaranteed to be crispy and delicious for one year from the time it was roasted. A: We cultivate our seaweed in a protected region of the Yellow Sea, off the coast of South Korea. This area is historically known for producing the highest quality seaweed in the world. A: Our seaweed is processed very simply.