Oh boy! It's "O" day! I'm more than half way through the alphabet! This letter turned out to be easier than I expected. I had planned to have some oshinko maki sushi in there, but when I looked in the fridge it turned out we were out of takuan! So instead I battered up half an onion to fill in the space I had left...
Ryan's "O" lunch: onion rings; onigiri; olives; oriental crackers; orzo salad w/olive oil; oranges.
Here's a pic of my dinner
from saturday evening.
I thought of it like a raw
the pasta--or a salad.
Kinda hard to decide!
It's easier to get backlogged
by one day so that I don't
have to wait until I'm done eating for the day to post. So here is what I ate yesterday...
7:30am- smoothie: 1 banana, 1/2 a mango, 6 frozen cherries, liquid DHA, water.
9:30am- 1/2 an avocado; handful of raisins & date pieces.
12:30pm- a pickle; a salad: romaine lettuce, tomato, dressing of olive oil, lemon juice & garlic.
2:30pm- blueberries w/cashew "whipped cream".
5:30pm- 2 sliced bananas w/almond butter.
The "whipped cream" recipe
from Juliano's RAW turned
out well, though I added a
bit of agave nectar and a
lot of water to make it
smoother. It was very tasty!
Fresh orange juice and a few
drops of almond extract made
it a perfect compliment to a
bowl of berries.
After a hike yesterday I
could have eaten a lot
more, but I opted for
just a couple of bananas
topped with some filling
raw almond butter.
Monday, February 22, 2010
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Cute, love your Onigiri!
A perfect O lunch! I can't believe how far you've come in the alphabet!
What kind of rice do you use to make your onigiri? And what do you put in the middle? Just curious because I bought two onigiri shaper thingies the last time I was in Japan and I have yet to do anything with them.
I use either sushi rice or regular chinese sticky rice. In the middle I usually just put a little spinach for the kids, or miso spinach. But for me I like scallion & miso, spicy greens, plum paste, or red beans. We had the leftovers for dinner, and I just made rice triangles covered in different furikake and goma shio.
Spicy greens inside sound great. I thought about reconstituting some shiitakes and sauteing them in shoyu and using that as a filling. I'm going to try my hand at it this weekend.
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