April 25th – “You’ll want your life to be straightforward and unadorned today, refreshingly free of flamboyancy.”

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California rolls are a staple here in the bay area. It is sushi, but it’s not fancy at all. Next to the cucumber and carrot rolls, it is one of the plainest roll there are. I had leftover rice in the refrigerator, so I made some quick sushi for lunch.

California Roll

1 ½ cup of cooked sushi rice

A few teaspoons of rice vinegar

Half a package of imitation crab meat, shredded or diced

¼ of an avocado

¼ of cucumber cut into thin logs

2 seaweed sheets

Sesame seeds (optional)

Directions:

  1. In a bowl, add vinegar to rice and mix until combined. The rice should be sticky, not dry. If it’s not sticking together, add a little bit of water.
  2. Using half the rice, spread a thin layer of rice onto a seaweed sheet, leaving two opposite (short) edges clean. Add sesame seeds.
  3. Using a sharp knife, cut the seaweed sheet in the middle.
  4. Place the cut sheet onto a piece of plastic wrap with rice side facing down.
  5. Add crab, avocado, and cucumber to middle of sheet.
  6. Roll the sheet starting from the side with the most rice. Tuck in filling while you roll. Once rolled, gently run your fingers over the roll to help it stick together.
  7. Take out of plastic wrap. Cut into pieces with knife by carefully “sawing” the roll. Recipe makes 4 logs of sushi.

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April 22nd – “Treat yourself to some well-deserved decadence.”

 

Today’s the first day of eating normally again. I’ve been overeating for the past week and it must end! My body is rebelling and needs to recover.

I’ve been eating out a lot and not preparing my own meals. The most memorable meal so far was vegan sushi. It was sooooo good!

“The Candlestick” Roll: spicy bean curd, avocado, tapioca, cucumber, seaweed pearls, and fire. It was artistic, tasty, AND entertaining. Who doesn’t like sushi with a side of fire?!

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Coconut Green Tea Ice Cream: with fried banana, strawberries, and blueberry compote. The 3 of us shared one dessert. I won’t judge if you order one just for yourself!

Coconu Ice Cream

Last week, I also bought a box of buns. They were filled with egg custard, red bean, and bbq pork.

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My intention was to leave them in my freezer and take them out (one at a time) when I had a bun craving.  It turns out I have a bun craving every day! There are only 3 left.

It’s time I get back to making my own junk food.

I know it’s no longer pumpkin season, but I still have canned pumpkin in my pantry and I need more vegetables in my diet. I searched for some recipes and decided on this pumpkin cookie recipe that looks pretty healthy. It uses oatmeal instead of flour and has very little sugar. I substituted the processed sugar for maple sugar and used 100% (unsweetened) cocoa.

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This isn’t the most delicious (or sweet) recipe, but it did the job. The texture is cakey and it fills the void once occupied by the crispy creamy cloudlike buns.

Next time, I’ll replace the chocolate with apple juice sweetened cranberries or raisins. It’s perfect as a breakfast cookie!

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Pumpkin Chocolate Chip Cookie

Dry Ingredients

1 cup oat flour

Dash of salt

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon pumpkin pie spice

½ cup unsweetened chocolate

Wet Ingredients

½ cup of pureed pumpkin

1 egg

2 tablespoon honey

2 tablespoon maple sugar

½ teaspoon vanilla extract

 

Directions:

  1. Mix all dry ingredients together.
  2. In a separate bowl, mix all wet ingredients.
  3. FOLD (not mix) wet ingredients into dry mixture.
  4. Let dough sit in refrigeration for about ½ hour.
  5. Preheat oven to 350 degrees.
  6. Drop cookies into walnut sized rounds. Flatten.
  7. Bake for 8 minutes.