- October 1st, 2009Unfeatured
1/4 onion, diced
1/4 teaspoon rice wine vinegar
1/4 teaspoon lemon juice
4 tablespoons soy sauce
4 large leaves of red chard
3/4 cup cooked brown sushi rice
8 1-ounce slices of sushi-grade, raw ahi tuna
8 slices of ripe papaya, about the same size as the ahi slices
1 avocado, sliced into eighths
1 ounce of microgreens or sprouts, evenly divided for four rolls
4 roughly chopped macadamia nuts
1. Place onion, vinegar, lemon juice, and soy sauce in a small bowl, and set aside.
2. Lightly steam the chard leaves for 2 minutes. Run under cool water, and pat dry. Stack 2 leaves on top of each other with the underside up and the thick side of the stems closest to you. Fill the center with 2 to 3 tablespoons of rice, flush with the thick edge of the stem, leaving the upper half of the leaf empty.
3. Add 2 slices each of ahi, papaya, and avocado. Top with microgreens and one chopped macadamia, and fold the sides together and the bottom of the leaf up over them. Repeat with remaining chard leaves.
4. Spoon onion-soy mixture inside and serve.
nutrition info per serving (4): 220.3 calories, 10.8 g fat, 1.5 g saturated fat, 30 mg cholesterol, 15.3 g protein, 18.4 g carbohydrates, 4.4 g fiber, 720 mg sodium
- November 1st, 2008Unfeatured
1/2 cup cocoa powder
1/2 cup agave nectar
1 tablespoon cornstarch
1 cup evaporated skim milk
1 teaspoon vanilla extract
2 teaspoons grated orange zest
Combine all ingredients in a sauce pan, mixing well. Cook over medium heat, stirring continuously. Serve as a dip for fruit.
Nutrition info per serving (4): 146 calories; 2 g fat; 1 g saturated fat; 3 mg cholesterol; 7 g protein; 31 g carbohydrates; 4 g fiber; 76 mg sodium
- June 1st, 2003
A couple of years ago, for the first time in memory, I decided not to grow my own tomatoes but to let my father do it instead. He was sick with emphysema, too weak to do much of anything except gaze at the TV or out the patio door at the garden he used to love to tend. Between the door and the garden was a bright porch, which I lined with seedling tomatoes in terra-cotta pots.The secret to squeezing the most out of this potent disease-fighter? It's in the sauce.By Nina Martin