Sunday, October 11, 2009

SUSHI and "Pulp Addiction"!

Howdy, Folks,

For lunch, i made the most delish sushi in the world! I couldn't get over how yum it was, so i ran to write it down, it was so good. The sushi roll came out so reminiscent of a california roll with it's creamy texture, so mayonaisey, just like a real california roll. The only thing that was missing was the avocado and the cucumber, but it was so delish on it's own, i didn't miss it at all!

What's wierd was i wasn't TRYING to create a california roll, but the pate i made just so happened to make the roll taste like a california roll, it was so bizarre. California rolls don't have garlic in them, but the garlic and even the ginger and certainly the jalapeno and the lime were all UNDETECTABLE within the pate. It didn't taste of ANY of this, it just tasted delish!!! Well, it had the 5 flavors, as does EVERYTHING i make, so i KNEW it would be good, i just had no way of knowing it would taste to me just like a california roll! I hope you try it!

In a cuisinart with S blade, add:
1 cup cashews, with another 1/2 to 3/4 cup on reserve
2 slices jalapeno
1 lime's juice
2 garlic cloves
1.5 small slices ginger
celtic salt to taste (about 1 tsp)
agave, small squirt
celery, 1/4 of a small head
2-3 Tbsp white onion
1 small carrot
1/2 vine ripened tomato

raw black nori sheets
1/2 - 3/4 cup cashews
1 cup savoy cabbage hand shredded
pickled ginger (not raw, but so delish, who cares!)
wasabit paste

Blend pate ingredients until smooth. Add the reserve cashews to the pate, pulse chopping briefly to leave them crunchy with some still whole. Lay a sheet of raw black nori down on cutting board with the narrow part facing up. Spread at least 1/2 cup of pate on bottom 1/3 of a sheet of nori. Sprinkle slivered savoy cabbage over pate. Wet top 1/3 of nori slightly and quickly roll into sushi roll, tucking innerds in. With serated knife, slice into 6-8 peices. Top with wasabi and pickled ginger.

WOW, was this ever GOOD!!!

PULP ADDICTION!!! RAW BREAD: I defrosted some of the pulp that was leftover from all of my juicing. I had soaked a mixture of flax and buckwheat, about 3 cups each, overnight in water.

Fill your bowl with the flax buckwheat mix, then add water until it is about 1 inch above the seeds. Let this soak overnight. Defrost about 6-8 cups of pulp and add this mixed pulp to the seeds the next morning, adding about 1/2 cup of olive oil, 1 Tbsp of celtic salt and whatever other herbs/spices you would like to add to your bread mix.

I decided to make curry bread as my pulp had ginger and apple in it (along with carrots, celery, red pepper, cucumber, collards, etc...) and i thought that would make a nice curry bread base with that sweetness and spiciness. To the base, i added garlic powder, onion powder, frontier chili powder, cumin, garam masala and hot madras curry powder.

Hand mix entire bread base (pulp, oil, salt, spices, soaked flax and buckwheat).

Add 3 cups bread base to cuisinart with S blade and blend for 2-3 minutes to break up flax and buckwheat and thoroughly incorporate rest of ingredients.

Transfer to another bowl and continue until you have all bread base blended.

Divide mix evenly onto 9 Excalibur trays with teflex and spread out evenly, leaving a 1 inch border around bread. Score with a knife into triangles or squares. Sprinkle with poppy or sesame seeds if desired!

Dehydrate on 105 overnight. Flip over the next morning, remove teflex, and continue drying until completely dry, another 6-12 hours. Or dry on 115 for faster drying and it may be done by the morning without even having to flip it. Dry until completely dry or it will not last well. Store in airtight containers in the cubbard and it will last 12 months. Store in the refrigerator if you want soft bread as the condensation and cool air will soften bread.

THIS IS PURE RAW JOY!!! Make YOUR own raw bread!!!

xoxox michelle joy

1 comment:

Debbie said...


Your pate sounds really good, but with my gallbladder I couldn't eat that much fat. I probably could use it as a spread. I think I'' try that!

Thanks for the recipes.