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Share Your Recipes for a Chance to Win a Huge Prize Package from Classic Hostess!

post #1 of 77
Thread Starter 

This giveaway has ended. Thank you to everyone who entered--the recipes are all wonderful and we'll be publishing many in our recipes section. Thank you as well to Classic Hostess for donating such an amazing prize. They have many wonderful items so check out their site!

 

The randomly chosen winner is....MrsKoehn! You will be notified by email. Congrats!!!

 

LL

 

Have a tasty and healthy recipe you'd like to share? Post it on this thread for a chance win a delightful prize package from our friends at Classic Hostess AND to have it considered for publication in Mothering's food section!

 

What You Can Win

One lucky winner will be chosen randomly on Sept 6th to win the entire prize package from Classic Hostess shown below. Value is over $250.

 


 

 

 

 

Ceramic Bakeware Set

 

The lime green 9 piece ceramic bake ware set is a must have for any serious chef that appreciates style and color too. Each individual piece can be used for baking, cooking, microwaving, serving, and storage.

 

 

 

 

 

 

 

Dublin Crystal 4 in 1 Cake Plate with Dome

 

Breathtaking and surprisingly versatile, this footed dublin cake dome is specially designed to be used for a variety of functions. By simply combining the dome lid and plate in different ways, the cake plate reverses to a four compartment tray with an attached bowl. Turn over the dome and voila! a beautiful punch bowl appears.

 

 

 

 

 

 

 

Happy Birthday Dessert Plates

 

Happy Birthday, one of our most beloved collections, featuring hand-drawn, topsy-turvy cakes, is a perfect for celebrating family occasions. Set of 4 assorted dessert plates, gift boxed. Made of refined porcelain. Microwave and dishwasher safe.

 

 

 

 

 

 

 

    

 

 

Ceramic White Cookie Jar

 

Elegant and attractive, it is a practical way to display your cookies or any baked delicacy in style. This elegant cookie jar with tight-sealing lid features an interchangeable pineapple motif and includes a dry erase marker.

 

 

 

 

 

 

2 Gallon Beehive Beverage Dispenser with Stand

 

Have your guests buzzing around this glass beverage dispenser to serve themselves some water, iced tea, lemonade, sangria or any favorite drink. No bees in the hive, but the bees on the wrought iron stand give this drink dispenser an authentic and fun look.

 

 

 

 

 

 

 

 

Doodle Placemats

 

The dinner table is a great place to "draw" the family together. With our adorable set of 4 place mats, your guests can personalize their dining experience. They will have both kids and young adults sketching, sharing and playing. Set of 4 with 8 washable markers.

 

 

 

 

 

About Classic Hostess

 

Classic Hostess is a celebration of stylish serveware and glamorous glassware that sets the standard for excellence in entertaining. From Beverage Dispensers, Cake Stands to the GG Collection, find innovative and inspiring Home Decor.

 
Classic Hostess also carries dazzling collections of dinnerware, Pitchers and barware, flatware and even Ravenscroft Decanters. Whether you need a dispenser for summer iced tea batches, a crystal cake stand for a special birthday, or champagne flutes to toast a celebration, Classic Hostess has got you covered!

 

 

 

How to Enter

  • First, either "like" Classic Hostess on Facebook and/or follow them on Google +.
  • Then, following the guidelines below, post your own recipes to this thread. You may post as many recipes as you like but each should be in a separate post. Each will count as a unique entry into the giveaway.

 

 

For an Additional Entry

  • Share this giveaway with friends and then post a separate response letting us know that you did.

 

 

Recipe Guidelines

Every recipe shared here that meets our guidelines will be considered for publication in the recipes section of Mothering.com so that other moms can easily find it in the future! If your recipe is published your username will be credited and you will be notified. Recipes must be your own or that of a friend or family member and shared with permission. 

 

All recipes should contain the following:

  • A full list of ingredients and ingredient amounts
  • Clear directions for preparation and the number of servings
  • Relevant special notes (ie gluten-free, vegan or perfect for those with nut allergies)
  • A photo (this is optional--recipes with photos will not be given preference but we encourage them when possible)

 

All recipes are welcome and we'd especially love to publish recipes that include one or all of the following elements:

  • Wholesome
  • Frugal
  • Fun to make with kids
  • Easy/fast to prepare
  • Great for school lunches/snacks
  • Festive
  • Great for freezing
  • Use fresh, seasonal ingredients
  • Vegetarian
  • Vegan
  • Gluten-free
  • Allergen-free

 

 

Rules

Giveaway ends at 11:59 PM PT on Sept 9th. All members may submit recipes for publication consideration, only residents of the US and Canada will be entered to win in the giveaway. Please read the full rules before entry.

 

Image credit: Nick Nguyen

post #2 of 77
Thread Starter 

Only logged-in members can post responses and enter the giveaway, but you can become one in the blink of an eye! (We offer both easy Facebook Connect and new account registration, the choice is all yours.)

 

Once you have signed up, just post your recipe below!

post #3 of 77

[Disclaimer: I can't enter the contest since I am a staff member, but wanted to share this cool recipe that I'm really proud and excited about. Y'all should try it! I gave a lot of these to my friends to try out and they all loved it!]

 

Raw Vegan Energy Bars

A few weeks ago I made my first batch of energy bars!!  I'm really proud and happy with the result. Unlike traditional bars that are too dry and too sweet, this one's moist, a bit tart from the apricots (key ingredient for taste, btw!), a bit bitter from cocoa nibs, a bit spicy from ginger. The amounts below gave me about 20 bars - which I wrapped in cellophane and store in the freezer. The recipe is inspired by recipes I read in this book, but doesn't follow them identically. I just used whatever I had in the house and improvised. If you like more tart things - this will be right up your alley. I eat one every morning on my way to work and one in the evening before I hit the gym. 

 

 

Ingredients:

  • 1/4 cup ground flaxseed
  • 1/4 cup hempseed (protein-filled - one of the best way for vegans to get their protein) 
  • 1/4 cup cocoa nibs (I ground these a bit in a coffee grinder - they add a nice crunch and bitter taste) 
  • 2 cups chopped soaked dates (make the mix more mushy and moist rather than dry and chewy) 
  • 1/4 ground walnuts
  • 1/4 sesame seeds
  • 1 cup coconut flakes 
  • 1 cup chopped dried apricots (I'd love to try dried cherries as well - the apricots give this mix its tart flavor) 
  • 1/2 golden raisins
  • 1/2 cup almond flour
  • 1 lemon juice & zest
  • fresh grated ginger 
  • agave nectar (a few tea spoons) 
  • 2 spoons of coconut oil (essential ingredient to tie everything together into a doughy texture)

 

Directions: 

Put all ingredients in a bowl and mix them all together. I mixed mine with my hands. It can get messy. Shape it in a log, cool it in the fridge or freezer for a while so it can solidify a little, then cut it into shapes of desired thickness and wrap each individual one in either waxed paper or cellophane. Store them in the fridge or freezer. 

 

If anyone else ends up making it, let me know how you liked it! I'd love to hear your feedback! Also, if you have variations of these ingredients or recommend to use others, please let me know. Enjoy!! 


Edited by Monica S - 8/29/13 at 6:27pm
post #4 of 77

Here's my recipe for Super Mama Lactation Cookies! (dairy free)

 

 

Super Mama Lactation Cookies

1 1/2 c whole wheat flour
1 tsp cinnamon
1 tsp baking soda
1 rounded tsp kosher salt
3/4 c almond peanut butter*
3/4 c butter*, softened
1 c flax
3 T brewer’s yeast
1/3 c water
1/3 c sugar
2/3 c brown sugar
2 tsp vanilla
2 large eggs
10 oz chocolate chips*
1 3/4 c oats*

Preheat oven to 350 F

1) Combine flour, baking soda, cinnamon and salt in a bowl.

2) In a large bowl, beat almond butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flax and water until creamy.

3) Gently add in eggs.

4) Gradually beat in flour mixture.

5) Add chocolate chips.

6) Gradually add oats.

Place spoonfuls of dough onto greased baking sheets pressing down with the back of the spoon to flatten a bit.

Bake 12 minutes.

*Couple ingredient notes:

- Almond or Peanut butter, I’ve tried both and like them either way
- Oats: I use GF whole oats, just don’t use quick oats
- Butter: I use earth balance, because we are dairy-free, but you can use regular butter in the same quantity
- I use Enjoy Life Mega chunk chocolate chips (dairy free)
- You could add nuts if you like that sort of thing

post #5 of 77

This is a family favorite, and is also dairy-free - and very quick! 

 

 

 

Chicken, Carrots and Couscous
(4 servings)

3/4 tsp ground cinnamon
1 tsp ground ginger 
1 tsp Kosher salt
1/2 tsp freshly ground pepper 
6 carrots, thinly sliced on the bias 
2 c chicken stock
1/2 c water
1 c couscous 
2 c coarsely shredded chicken 
3 tbs olive oil 
1/2 c sliced almonds 
1/3 c dried dates or raisins 
4 scallions, white and light green parts only, sliced  
1/2 c chopped fresh cilantro

1) Bring stock and water to a boil in medium saucepan. Add 1/2 tsp of the cinnamon, the ginger, salt and pepper. Add the carrots and cook until just tender, approximately 6 minutes. Drain the carrots, reserving the cooking liquid.

2) Place the couscous and chicken in a medium bowl; pour the hot cooking liquid on top. Stir and cover tightly with plastic wrap and let sit 5 minutes.

3) Heat the olive oil in a medium skillet, medium heat. Add the almonds, currants, scallions and 1/4 tsp cinnamon and cook, stirring, until the almonds are toasted. Stir in the cilantro.

4) Fluff the couscous and chicken with a fork, then divide among 4 bowls. Top with the carrots and sprinkle with the almond mixture. 

post #6 of 77

Black Bean Brownies (can be made vegan and gluten free)

1 (15-20 oz) can plain black beans, drained and rinsed (the recipe works fine with either size of can so I go with whatever is available on sale)
3 eggs OR, for vegans, either 'flax eggs' OR three canned peaches ( 6 peach halves mashed with a fork)
3 T coconut oil or other vegetable oil but coconut oil is most delicious!
1/4 c cocoa powder
1 pinch salt
1 t vanilla
3/4 c white sugar
1 t baking powder
1 t (heaped) instant espresso powder (look for it at your local Italian grocery store -- so worth it!)
1/2 c quality chocolate chips or chopped semisweet chocolate (I use Callebaut)
1/4 c walnuts, chopped (I usually make one pan with walnuts and two without since I don't like them)

 

1.  Preheat oven to 350 degrees. 

2.  Lightly grease 8x8 baking dish or muffin tin or mini muffin tin (I liked the pan brownies the best though the bite-size are cute and great for kids).
3.  Mix black beans through espresso in a food processor. 
4.  Pour mixture into a baking dish. 
5.  Sprinkle on chocolate chips and/or walnuts. 
6.  Bake for 30 minutes or until top is dry and starting to pull away from the sides (if using the mini-muffin size, reduce cooking time by five minutes).

Especially if you use the mashed peaches for binder instead of the egg, these brownies are chock-full of fibre, but they taste as good (or better!) than a conventional brownie.  I love taking these for potlucks as most vegan desserts aren't appealing to kids.  If you use appropriate brands of cocoa and chocolate, they can even be gluten free which is also great for a potluck.  As good as they are fresh, they are seriously better the second day :)

The recipe is a mashup of a bunch found on Pinterest.

post #7 of 77

I shared on my Facebook :)

post #8 of 77

Lemon Chia Seed Muffins

 

This is a grain-free, dairy-free all around healthier version of the traditional lemon poppy seed muffins.  The addition of coconut oil, almond flour and chia seeds make it a healthy treat rich in protein, healthy fat and omega-3 fatty acids.  Kids love these muffins for their flavor.  Mom’s love them because they are healthy and they keep the kids going for a while!

 

Ingredients:

3            eggs (preferably organic and pasture-raised)

1/3            cup melted extra virgin coconut oil

¼            cup honey

1               tablespoon lemon zest (2 small or 1 large lemon)

2               tablespoons lemon juice  (2 small or 1 large lemon)

 2 ½             cups almond meal or flour

½            teaspoon salt

½            teaspoon baking soda

1            tablespoon chia seeds

 

Procedure:

·      Preheat oven to 325 degrees

·      Line muffin pans with muffin/cupcake papers or squares of parchment paper..

·      In a large mixing bowl, beat the eggs

·      Add coconut oil, honey, lemon zest, lemon juice and beat until well combined.

·      In a separate bowl, combine the flour, salt, baking soda and chia seeds.

·      Add the dry ingredients to the wet ingredients and mix well.

·      Spoon the batter into the muffin cups, filling them to the top.

·      Bake at 325 degrees for 20-3- minutes until golden brown.

 

Yield:  9 muffins

 

 Options:

·      Double the recipe and freeze the muffins for future use.  

·      This recipe can be used to make a loaf or coffee cake by doubling the recipe and using a loaf pan or square baking pan and increasing the baking time to 1 hour until toothpick inserted comes out clean.

·      Coconut flour can be substituted for part of the almond flour. About 1 Tablespoon of coconut flour per ¼ cup of almond flour.

 

Source:  Tina Green, Natural Chef

 

Cost Per Serving:  $.78/muffin           

post #9 of 77
This is one of those dishes that hits the spot. eat.gif

Captains Chicken

4 chicken legs (drum and thigh)
1 large can whole peeled tomatoes
1/4 cup raisins
1 onion chopped
1 teaspoon curry powder

Sauté the onions in a 12" pan that has a lid. When the onions are soft, add the chicken. Brown chicken on a medium high heat. When both sides are a light brown, add the canned tomatoes, raisins and curry.
Cover and simmer for an hour or longer, until chicken pulls easily from the bone. Adjust the curry, add salt to taste.

Serve with rice and a side salad for a delicious meal.
It tastes even better the next day!

Gluten free, casein free, soy free, corn free
post #10 of 77

Black Bean and Quinoa…Burger?

For picky, I mean, moody eaters, especially!

Makes 4 adult burgers and 3 baby burgers:)  (or 6 adult burgers)

blackbean and quinoa burger

These are our go-to burgers when we're not actually having burgers.  They are great to freeze and are a breeze to make.  They're also fun to make with your kids.  We have them for dinner or I bring them along in our bento for lunch.  The only thing is that these are addicting!

Happy cooking!  Happy Eating!

You’ll need:

1 C dried black beans, soaked

1 1″ piece of kombu

1 bay leaf

1 t ground cumin

1/2 t ground coriander

1/2 C cooked quinoa

1/2 C walnuts, finely chopped

1/2 C finely shredded carrots (1 medium sized carrot should suffice)

1 small red onion, chopped

1/4 C parsley, finely chopped

3 T extra-virgin olive oil

Sea salt

Freshly ground pepper, to taste

To make:

1.  Cook off the beans.  Drain and rinse and add beans to a soup pot with enough water to cover.  Add kombu and bay leaf and let boil on high heat for 10 minutes.  Skim the foam off as often as needed.  After 10 minutes, reduce heat to medium, add cumin, coriander and a nice, solid pinch of sea salt.  Partially cover and cook for 50 minutes or until beans are very tender.  When done, drain (reserve some liquid, just in case) and mash with a potato masher.

2.  Add the rest of the ingredients to the beans and mix well.  (Optional:  You could refrigerate the mixture at this point to let is set and get firm before making patties, but it’s not necessary.)  Form 6 even patties.

3.  Heat 1/2T of oil in a saute pan over medium-high heat.  Cook burger about 5 minutes on first side or until golden brown, then flip burger and cook for another 4-5 minutes.

4.  Serve on a roll or pita (when in Rome, right!) and top with your favorite burger toppings.  I also like to serve it over an arugula salad with avocado.  YUM!

5.  Enjoy!

post #11 of 77

Grilled Lemony Kale

Makes 1-2 bunches 

grilled kale

This is such an easy and delicious way to get some greens in at any meal.  Yes, breakfast too!  Another great thing about this recipe is that it's a great way to get the little ones into greens.  They're crunchy and crispy and the flavors of the olive oil, lemon and salt are irresistible even to little and young palates!

You’ll need:

  • 1-2 bunches of kale (depending on how much you want to end up with)
  • 3 T extra virgin olive oil
  • 2 T fresh squeezed lemon juice
  • 1 healthy pinch of sea salt or my new staple Himalayan pink salt
  • Freshly ground black pepper, optional
  • 1 t lemon zest (from an organic lemon), for garnish

To make:

  1. Turn the grill on and keep setting to low.
  2. Wash and dry the kale leaving the leaves and stems intact. Then drizzle with olive oil and turn to coat the leaves.  You don’t want to use too much oil or the leaves will simply get limp.
  3. Add lemon juice, salt and pepper if using.
  4. Arrange the leaves to line up next to each other on the grill.  After about 2-3 minutes, turn leaves over.  You may need to do this a couple of times until you reach your desired level of crunchy to wilted ratio.
  5. When done (5-6 minutes, really), remove and place in a bowl.  Garnish with lemon zest.
  6. Enjoy, enjoy, enjoy all summer long!
post #12 of 77

GF Cherry Chocolate Chip Cookies

Yields 24 cookies

 

These delicious bits of sweetness came to me from a good friend while I was postpartum.  They are super easy to make and quite good for you as they are just the right amount of sweet with such little sweetener actually used.  They are also gluten-free, but you wouldn't know it!

You’ll need:

1/2C organic butter (1 stick), softened

1/4C coconut or date sugar

2 large organic eggs

1 t vanilla extract

1C almond meal or hazelnut meal

1C Brown Rice Flour

1/3C oat flour

1 t baking powder

1/2 t baking soda

1/2 t sea salt

1/2 C semi-sweet chocolate chips (or more if you want them chocolatey)

1/2 dried cherries, roughly chopped

a handful of pepitas (pumpkin seeds)

To make:

Preheat oven to 350 and line a baking sheet with parchment paper.

1. In a food processor, add butter and coconut sugar and process until creamy (about 30 seconds should do it).  Add the eggs and vanilla and process to blend.

2. Add the almond meal, rice flour, oat flour, baking powder, baking soda and salt and process until dough forms.

3. 2 options: 1. You can add the rest of the ingredients and pulse to blend.  This will break up the chocolate chips and make chocolatey ‘streaks’ in your cookies.  Or 2. Place dough into a bowl and using a rubber spatula, incorporate the chocolate chips, cherries and pepitas.  (I go with the first option because it’s easier and there’s less to clean…every little bit helps when you’ve got a 5 month old to look after!)

4. Make walnut size balls (I use a heaping tablespoon as my measure) and press down lightly on each one.  Bake for 12-15 minutes or until golden brown.  Let cool completely before digging in!

5. Enjoy!

post #13 of 77

Kingdom Date Truffles

Makes 20 ridiculously amazing truffles

Say hello to your new favorite, super easy and very impressive desserts.  They're also a great dessert for kids as there is no added sugar.  The kids will also REALLY enjoy rolling these with you!

You’ll need:

2 C pitted dates, roughly chopped

1/4 C cacao powder

1 T ground flaxseeds

1/4 C unsweetened shredded coconut, separated

1 T coconut oil (+ more for rolling truffles)

1/4 t cinnamon

1/2 t vanilla extract (optional)

For coating:

1/4 C unsweetened shredded coconut

1/4 C hazelnut meal (or crushed hazelnuts)

1/4 C sesame seeds

To make:

1.  Place all the ingredients in a food processor and begin to process.  It will be noisy and tough to break up the dates, so it’ll take some time.  Add 1 T of water at a time to help loosen it up, but do so slowly so the mixture doesn’t get too wet or sticky.  If it does (it happened to me), add more coconut and a touch more cacao powder.

2. Refrigerate mixture for 20 minutes or so before rolling into little truffles.

3. Put some coconut oil on your hands before rolling.  Measure about a scant T and roll away.  I ended up with 20 exactly…kind of lucky I think, but of course it’ll depend on how large or small you roll them.

4. Coat the truffles in your desired coating or mix and match.  Then refrigerate for about 30 minutes or longer.  Just let them sit at room temp for a few minutes before serving.

5. Enjoy! 

post #14 of 77
Thread Starter 

Love all of these so far! Keep them coming!

post #15 of 77

 

Chicken Bacon Ranch Wraps

Serves 4 adults or 2 adults and 4 children

Prep 30 min, plus chicken and bacon cooking times (I use left overs)

 

4 Burrito size tortillas, sprouted or flour

2-4 tsp Chipotle mayo

2-4 tsp Ranch dressing

Salt and pepper to taste

2 free range chicken breasts, grilled and sliced

4 strips nitrate free bacon, cooked

8 long leaves Romaine lettuce

2 Roma tomatoes, sliced the long way

1 avocado, sliced

Opt. Fresh jalapeno, sliced the long way

About 1 oz shredded cheese

 

Warm tortillas, slice chicken and veggies. Spread 1/2-1 tsp each sauce 3/4 of the way down the center and one side of each tortilla. Layer chicken, bacon, and veggies in order listed. Salt and pepper to taste. Sprinkle a bit of cheese. Fold the bottom up snugly, then roll the filled side toward the center, tuck the "flap" under. May grill on a fry pan under a press if desired. Slice in 1/4 or 1/2 for small hands. Can secure with toothpicks or pretzel sticks.

 

 

You can easily use gf tortillas and use meat/dairy/eggless alternatives. We're gf/ egg free/ dairy free and use a lot of our garden produce. So yummy! Experiment with your garden/CSA/farmer's market produce for variety. Little ones enjoy layering the foods on the tortillas, the older will like to help chop the veggies. Perfect to use up bits of left overs and not heat up the summer kitchen! 

post #16 of 77

Shared via FB, liked Classic Hostess. :)

post #17 of 77

Guacamole Dip

Serves 4 adults or 2 adults and 4 children

Prep about 15 minutes

 

2 ripe organic avocados

1-2 organic garlic cloves, minced

1 medium organic tomato, diced

2 tsp fresh lemon juice (concentrate works in a pinch)

2 tablespoons organic sour cream (plain yogurt, mayo, or whole milk may be used or to go dairy free, omit entirely)

1 tsp fresh cilantro, minced

1/4 teaspoon cumin

salt and pepper to taste

 

Mash all ingredients together with a fork or whip up in a food processor. Yes, it's that easy and it's SO GOOD. If there happens to be any left over, cover with parchment or plastic completely touching the top layer of dip to keep from blackening. Serve with tortilla chips, on tacos, sandwiches, wraps, the possibilities are endless.

post #18 of 77

Grilled Chicken/Beef

Serves as many as you desire

Total time about 5-6 hours though your work is about 20 min total

 

Meat to marinate - I do a whole value size pack of chicken or grilling meat at a time and either use in various recipes or freeze.

1/2 cup prepared Italian dressing (for about 3 lbs chicken breasts)

1/4 tsp chili powder

1/4 tsp turmeric

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

1 tsp oregano

 

Mix all ingredients (except meat) in a large bowl. If doing multiple types of meat, use separate bowls and marinate mixes. Add meat and coat well. Cover well and refrigerate 4 hours to overnight. I have even divided my meat up in Ziplock bags when I buy it and marinate it before I freeze it. That's a lovely time saver if you know you're going to be grilling soon. Fire up the grill to about medium temp (mine said 300 and was fine). Grill on both sides until meat juices run clear. Let set 5 min before slicing. This is great in the above posted wraps, in fajitas, in chicken salad, on a sandwich, or just plain and cold from the fridge.

post #19 of 77

Lentil Herb Soup

 

1 bag dried lentils,rinsed and drained

1 onion, chopped 

2-3 sticks of celery, chopped

2-3 carrots, peeled and chopped

2 tablespoons olive oil

4 cubes of chicken or vegetable bouillon

     OR

about 6 cups of vegetable or chicken broth

1 tablespoon dried parsley

    OR

2 tablespoons fresh parsley, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1/4 teaspoon garlic powder

1 bay leaf 

salt and pepper to taste

 

In large pot, heat olive oil over medium heat. Add onions and saute until transparent around the edges, about one minute. Add lentils and broth or bouillon cubes. If using bouillon cubes add enough water to cover the lentils. Add vegetables and bring to a simmer. Add herbs and reduce heat, simmering the soup till the lentils and vegetables are soft, about two hours. Add more water as it cooks out, stirring from time to time. Season with salt and pepper before serving. Makes about 8 servings.


Edited by butterflyrouge - 9/3/13 at 2:40pm
post #20 of 77

I love to make sushi, its easy to make a healthy meal using leftovers.

 

Stina's BLT Sushi

1 sheet seaweed / nori
1 cup leftover brown rice (any kind will do)
2 strips of bacon, cooked
1/3 tomatoe, sliced thin
1-2 tbsps wasabi mustard
1/3 cup daikon sprouts
1/4 an avocado, sliced thin

1 kale leaf, rough chopped.

 

Working on a sheet of plastic wrap, get your hands damp with water and gently distribute the rice over the bottom 3/4 of the nori. Line up your ingredients on the non-rice part of the nori. Stack them neatly on top of one another. Roll the un-riced part of the nori over the ingredients, taking care to keep it tight and contained. 

 

When the nori has encased all of the ingredients, use the plastic to help you continue rolling until all the rice is encased in what looks like a seasweed pipe. Lay the plastic over the roll and with a sharp knife that has been dipped in water, slice the roll into 8 equal segments. It helps to clean the knife between cuttings. Remove the plastic and serve.


Edited by fayebond - 9/4/13 at 11:52pm
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