Sushi Madness!

I love Sushi! I could eat it all day, EVERYDAY!. Making Sushi Maki is surprisingly easy. I remember the first time I made it at a friend's house about two years ago. It was so fun making the Maki roll from scratch and adding the kinds of fillings I wanted. It is a perfect way to spend time with friends or family. It is also an easy way to make something special for your special someone.

Usually Sushi Maki is made by using white rice as a base. At certain restaurants, I know it is possible to request your Maki with brown rice. I decided to give my Maki a new and healthy twist. I very rarely eat rice, so I wanted to find a way to make yummy Maki without using rice. I tried my luck with different kinds of bases in place of rice and on my first try I found that hummus was such a good base for a yummy and filling vegetable sushi Maki.

YUM! Just look at how delicious that looks!!!

 And trust me it tasted just as good. Its really very simple, easy and quick to make. The 3 key things to everything I make ;)

Equipment:

• Blender
• Spoon
• Sushi mat
• Knife

Hummus Ingredients:

• 1 can Chickpeas
• 1/2 teaspoon  Red Pepper
• 1/2 -  1 teaspoon Cumin
• 1 - 2 tablespoons of Olive Oil
• A pinch of Sea Salt
• Juice of half a medium Lime/Lemon
• 1 teaspoon Parsley
• 1 Garlic Clove (optional, for the Sushi Maki I prefer my humus without the garlic)
• Water or Juice of humus (add as much as needed for the desired consistency. I find for the Maki base, the thicker the mixture the better.)

Sushi Maki Ingredients:

• Sushi Seaweed sheets (4)
• 2 medium carrots thinly sliced horizontally
• 3 celery stalks thinly sliced horizontally
• 1 big red pepper medium sliced horizontally
• Lettuce/Spinach/Kale
• 1/2 a medium avocado thinly sliced horizontally

Instructions:

1. Place all the Hummus Ingredients in the blender. Let the blender run until all the ingredients are mixed together. You want to have a lumpy and thick hummus consistency. Do not let it get too thin or too smooth.
2. Place a seaweed sheet on the Sushi Mat. Using the spoon, spread about two heaped tablespoons of the hummus on to the seaweed sheets. Make sure you spread it all the way to the edges. This is so that when you roll up the Maki it will stick and close properly.
3. Add the thinly sliced vegetables on to the hummus spread. Make sure you are placing the vegetables horizontal to the way in which you will roll up the Maki.
4. Add the lettuce/Spinach/kale on top of the sliced vegetables.
5. Roll up the Maki using the Sushi Mat.
6. Slice the Maki roll into sizable pieces.
7. Grab some chopsticks and enjoy this healthy yumminess!

Have fun with this. Experiment with different kinds of vegetable fillings. You can use this as part of a healthy lunch with some Zucchini noodles on the side (new recipe for this coming soon!).

Let me know what you think :)

Xx

Rati

For the Runners.

I know I need this encouragement when I run. Especially yesterday.

Training yesterday was overall good but it started off with me feeling so HORRIBLE. I wanted to just quit and sit it out. My body was feeling stiff. My legs felt like they were not responding and moving naturally. I just wanted to stop, give up and sit it out. But I kept on going. Eventually my body realized I wasn't stopping, I pushed through and by the end of the training session I felt brilliant.

Running is a mental battle. Yes your physical fitness and training play an important role in your runs. But to move from being a good runner to becoming a great runner your mental strength is what takes you there. Our bodies are far more capable than we think. When we take the time and effort to push our selves mentally, we begin to see ourselves accomplishing things we only dreamed off.

Do not always rely on how you feel. Feelings are fickle and can often be deceptive and limiting. Instead, look at your goals and keep going towards them; whether you feel like it or not. Develop the mental discipline to push through and be what you want to be. Of course it is important for you to use wisdom so that you make sure you are not pushing yourself to the extent of bringing harm to yourself.

Train hard.
Work smart.
Give it your all.

Enjoy it.

I wish you an amazing training week.

Xx

Rati :)

Spicy Zucchini "Pasta"

This is such yummy goodness, I cannot even fully describe or explain how good it is. The best part is... it is so EASY and QUICK to make. I had it last night for dinner and my taste-buds and tummy were thanking me.  

Zucchini is usually one of my vegetable staples, so I thought, "Why not make some Zucchini pasta!".
And I did.
And it was epic.

The thing that really makes this recipe so great is the sauce that you mix it with. I was feeling creative so I just experimented with the ingredients and spices that I had at home and it turned out quite fantastic.

So without any further delay, here is the recipe:

Equipment:

• Blender
• Vegetable Spiralizer (I got mine quite cheap on ebay. The one I use is a small hand held tool. You can buy it here.)
•  Knife and Cutting Board

Ingredients for "Pasta":

• 2-3 medium zucchinis
• 1/4 cup sliced mushrooms
• 1/2 can of garbanzo beans (or 1/2 cup cooked garbanzo beans)
• 3 chopped long stalks of celery

Ingredients in the Sauce:

• 1 small red beet
• 1/2 large persimmon (or 1 medium peach)
•  Chili peppers (put as much as you want for the spiciness you desire) 
• 1/2 teaspoon of red pepper
• 1/2 teaspoon turmeric (or curry)
• 250 grams of ripe cherry tomatoes (or 1 medium ripe tomato)
• 4 juicy dates (optional. Also note that if the dates you have are a bit dry, soak them in water for some time to soften them)
• 1/4 cup of water. (Eye the amount of water according to the blender contents. Add or decrease the amount of water to ensure a good thick saucy consistency)
• 1/2 red onion (or normal onion)
• 1 - 2 garlic cloves

Recipe for "Pasta:

1. Spiralize the zucchinis
2. Mix in the chopped vegetables and set the plate/bowl aside

Recipe for Sauce:

1. Chop the red beet and persimmon.
2. Place all the sauce ingredients into the blender.
3. Blend all the ingredients together. remember to start out with a bit of water and keep adding until you reach the desired thick, saucy consistency.
4. Pour the sauce all over your pasta.
5. Mix it all together and leave it for about 10-15 minutes for all the flavors to mix and the zucchini to soften a bit.
6. Eat it all up

Serves: 1 person

Trust me, this pasta is really so yummy. It is a great way to replace actual pasta. The ingredients are almost all raw. Due to the fact that we use mostly natural foods, you will find that you can eat a whole big bowl of "pasta" and feel full and satisfied without the guilt of eating actual pasta. 

This meal is great for both dinner and lunch.

I will definitely be experimenting with different kinds of sauces for the Zucchini Pasta and I will share with you the yummy concoctions I come up with.

I hope the new year has started up great for all of you.

Enjoy.

Xx

Rati :)

Half-Marathon Training: Any Idiot Can Run

I must say that, that is a very beautiful quote. I think, to a lot of people, running a half-marathon,or even running at all when there is nothing chasing you, is simply an idiot's idea of... FUN?!! I tell people I am training and some say: "Awesome!" and they really mean it, whilst others say: "Uhm... awesome?... Why? Is it for a cause?"

And though it is nice for those who have the opportunity to run for a cause, however, for me, I run because I like it. No, wait, correction... I run because I LOVE IT!

There is really no way to explain the joy and exhilaration that comes from running. You fall in love with the rhythm of your feet.
The sound of your breathing.
The movement.
The release.

Its an amazing feeling.

Sometimes the runs hurt and take more effort.
Other times the runs are all a beautiful experience.
But all the time, at the end of a run, I always feel a wonderful sense of release, happiness, confidence and accomplishment.

Yes, to me, running is fun!

I run in the rain. I run in the snow. I push through the wind and sweat it out in the scorching sun.

Of course if you are a new runner... your runs, at first, may feel more like a session of torture. But as you build your endurance and find your stride, running sessions become a strange and beautiful kind of pleasure.

So, I signed p to run the Den Hague ABN AMRO Half-Marathon on the 10th of March 2012. I am currently in week 3 of official training and its going real great.

Week1 and Week 2 were really good. They are all distances I am comfortable with running but, I think from week4, the long run distances will become a bit more of a challenge. In week 1, the run was supposed to be 4.4miles. But, well, i didn't "empty the tank" before heading out and I was feeling horrible by the first mile, I had to turn back. *Blush*

Note-To-Self: ALWAYS empty the tank before a run.

haha!

oh and also I ran my fastest km of 5:50 on thursday. YAY!

I hope everyone is doing great and that you are enjoying 2013 so far.
I definitely am :).

Below you can see my training schedule from week 1 and week 2.

61 MORE DAYS!!

Have a great start of the week.

Xx

Rati

Persimmon Lover

I just got a box yummy PERSIMMONS!!! Since the large part of what I eat constitutes of fruits and vegetables, I try to buy in bulk when I can. It is cheaper and it cuts down my trips to the grocery store.

I recently discovered a new fruit and vegetable market which happens every Saturday in my city. I am excited to go and see all the fresh fruits and veggies I can get at lower prices than at the store.

I hope you have all had an incredible 2012. Mine was definitely filled with so much adventure, the building and breaking of some dear friendships and incredible growth as a person.

I wish you all an amazing 2013. May it be filled with so much more joy, adventure, peace, laughter and love. May it be the best year of your life yet.

Enjoy the New Year celebrations.
Please be safe.

Many hugs and much love.

See you next year ;)

Xx

Rati