Wednesday, March 27, 2013

Sushi salad and Thai seafood salad recipe



Here's another delicious way to incorporate as much greens into your daily diet as possible.  I created this recipe out of my love for sushi and what's available in the fridge; mostly salad boxes.  What's great about this dish is you can still have the same satisfying flavours you love from eating sushi.  Only half of it is carbohydrates, so it will keep you full while the other half is raw green veg so it is lighter on calories and high in vitamins and nutrients.  Shiso, which can be found at Korean or Japanese grocery stores, is a great ingredient to use as it gives a pleasant minty kick .  You can pretty much tweak it and get creative by adding pretty much anything you want.  

Ingredients:
1/2 cup cooked Japanese rice
6 large prawns
2 cups organic baby kale and arugula 
1/3 cup finely sliced onion
5 shiso leaves, finely chopped
1 avocado, sliced
1 tbsp. tobiko (fish roe)
sesame seeds

sauce/dressing:
2 tbsp. lemon juice
2 tbsp. shoyu 
1 tbsp. rice vinegar
2 tsp. sugar
Optional:
Japanese mayonaise 
toasted nori

Preparation:
Season rice with 2 tbsp. rice vinegar and 1 tsp. salt.  Poach prawn and cut into halves. In a separate bowl, combine kale, arugula, shiso, avocado, onion and add dressing to the salad.  Add rice and shrimp and mix the ingredients well.  You can opt out of drizzling yummy Japanese mayo on top as it is off the chart in calories.  As for me, it makes life wonderful so I used it.  Top with tobiko and sesame seeds.  If you have nori, that's a bonus.  It's like eating an unassembled maki.   Mix everything together again before and enjoy!



Thai seafood salad is very similar to a ceviche; acidic, heavy with herbs and raw ingredients, and the main focus is on showcasing the natural flavours.  Again, it's very low on carbs but can be satisfying and filling. Because of its zesty and refreshing characteristics, this dish would also make a great  as a summer dish.
Ingredients:
1 tilapia fillet
4 large prawns
2 cloves of garlic, finely minced
1 tbsp. chopped green onion
2 tbsp. cilantro
1/4 cup mint
juice of 1 lime
1 tbsp. fish sauce
2 tsp. sugar

Preparation:
Poach tilapia and shrimp for several minutes until cooked.  Careful not to overcook! Cut into bite sizes and plate.  Top seafood with herbs. In a small bowl, combine minced garlic, lime juice, fish sauce and sugar.  Season to taste.  Add red chilies if you want to make the dish even more exciting.  Drizzle sauce over the salad and serve.  

Tuesday, March 26, 2013

Zucchini ribbons with prawns and pesto recipe


As a carbs fanatic, I'm a huge fan of pasta.  But ever since I've jumped on the heathy food train, I had to cut down to the point where I run out of ideas of what to make for dinner.  Pasta is often the most convenient solution for a satisfying dinner and I do miss it.  One day, I had the idea of a replacement and substituting zucchini for pasta from paleo recipes.  But rather than julienne the zucchini finely, wider ribbons would probably give a better munching texture, much more hearty like pappardelle. 

Of course, the most essential part of this dish is the peeling process to ensure even size and thickness (you want them pretty thin actually).  I used Good Grips swivel peeler which gave me the best result for zucchini ribbons. The rest of the cooking process is really simple.
Ingredients:
1 large zucchini
2 tbsp of low fat margarine or extra Virgin olive oil
2-3 cloves of garlic, minced
6-8 large prawns
2 tsp sea salt
3 tbsp of pesto (see my recipe)
Fresh parsley and cherry tomatoes to garnish

Preparation:
Slice the entire zucchini length wise with a peeler. Do it at an angle so you don't only get a layer of skin and make sure to peel uniformly.

At medium heat, sauté garlic with margarine or olive oil (use olive oil if you want less fatty, buttery flavor) for 2 minutes. Add the zucchini and toss until they start to soften. Add prawns and cherry tomatoes and sauté until they're cooked.
Turn to low heat and add pesto. Toss everything well. Garnish with chopped parsley and season with sea salt and fresh ground pepper.