Category Archives: Recipes

Brandi’s Sushi Spring Rolls

So the girls at the studio think I’m some kind of food guru or something.  I am nothing of the sort, but will admit that I am a little overly obsessive when it comes to food preparation.  At the studio, it’s sort of an unspoken rule that when an occasion arises, be it birthdays or getaways or holidays, I’ll be the one doing the organizing, shopping and prepping of what we’ll be eating.  I’ve learned a few things over the years about how certain foods should taste, how it’s cooked and most importantly, how it’s displayed.  Once in awhile I’ll give out a random tip related to something someone is making for lunch or something we’re discussing related to food and the girls will often burst into laughter.  Not because what I’ve said is funny, oh no, but because apparently I get very serious about the subject and my whole demeanour changes.  My voice and expression change and than I hear “Oh, here goes Bran again putting on her chef hat again.  She should have her on own show called ‘Bran’s Food Tips’! ”  Like I said, I’m a little obsessive! 

Anyway, here is a favourite recipe amongst us studio gals.

Sushi Spring Rolls:

Carrots
Red Pepper
Yellow Pepper
Nori
Imitation Crab
Avocado
Cucumber
Rice Paper Wrappers

Start by cutting the veggies as thin as you can.  For the carrots, I’ve used a julienne peeler that I found at a kitchen shop.

Tear the crab into smaller pieces and cut nor into four squares.
Soak rice papers (I usually do about 3 at a time) in luke warm water.
Place a square of nori on the wrapper and than place a small amount of all ingredients on top, making sure they’re in a sort of log so it is easy to wrap.  Squirt some wasabi/mayo on top if you wish and roll the wrap like a burrito.

Let set for at least an hour and than cut them through the middle on an angle.
Serve with a light dip.  I like to use soya sauce, brown sugar, fresh ginger, sesame oil, lime and sambel for some spice.

Enjoy!!

xo

Brandi

Marie-Claire Laliberte - April 9, 2013 - 10:30 am

Wow, it looks so good! I’ll try it at home this week end with my family :)

Monique L - April 9, 2013 - 12:39 pm

Looks yummy!

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Christy’s Delicious Cinnamon Toast

“The combination of honey and cinnamon has been used for centuries in both traditional Chinese and Ayurveda, a system of healing founded 5000 years ago in India. The two ingredients with unique healing abilities have a long history as a home remedy. Cinnamon is one of the oldest spices known to mankind and honey’s popularity has continued throughout history. Cinnamon’s essential oils and honey’s enzyme that produces hydrogen peroxide qualify the two “anti-microbial” foods with the ability to help stop the growth of bacteria as well as fungi. Both are used not just as a beverage flavoring and medicine, but also as an embalming agent and are used as alternatives to traditional food preservatives due to their effective antimicrobial properties.” ~ From http://www.benefits-of-honey.com/honey-and-cinnamon.html
– 2 pieces of brown rice flour toast (or yummy toast of choice)
– organic extra virgin coconut oil or butter
– enough local honey to cover the toast
– 2 tsp hemp hearts
– cinnamon to taste
– pinch of cayenne (optional)
Toast the toast! When toasting is complete cover the toast
to the outer ridges with coconut oil or butter. Generously
smooth the honey over the toast. Sprinkle hemp hearts
over the toast and use your knife to blend the honey with the hemp hearts
while on top of the toast.
Sprinkle with cinnamon to taste. A dash of cayenne can
be nice and warming if you would like.
Enjoy with your favourite hot morning beverage and delight
in the delicious honey soaked goodness.
xo
Christy
Lilly Isaacs - March 25, 2013 - 1:31 pm

“Love , Love, love”

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