Ok, I have to admit, I am not 100% Paleo, but seriously....who is? I have tons of friends who say that they follow the
Paleo Diet, but they have also admitted that they had some grains here and there (you know, the liquid kinda grains), and an occasional birthday cake =). But yes, I know what you're saying, we're all human, quit bashing them, ha ha! And you're absolutely right about that =). I love the whole
Paleo Lifestyle, and I really enjoy the recipes because it helps me focus on eating less carbs, which I love so much!
On another note, I also know that if the caveman had
Shakeology back in the Paleolithic Times, I'm pretty sure that they would've consumed it too! Let's face it, the caveman ate what was available to them. Yes, they were great athletes, and that's where the issue lies surrounding today's society. Everything is about convenience, processed foods, and video games! There is just not enough activity (exercise), because instead of hunting and gathering our own foods like the caveman used to do, our society can get pizza and soda delivered to them for $10 - ridiculous!
So where is this blog post going lol? I have to say that I think a million miles per second (does that even make sense), so my posts may be about multiple topics, but I promise you, it will always lead to something, at least I hope so! =)
Here is a recipe that I found just browsing through the internet (while I was hungry). The credit of this recipe goes to
Melissa Joulwan, and you can find out more about her by
clicking here. So are you ready!! Well, lets' get it on!
PALEO CALIFORNIA ROLLS (enough for one person, or two snacks)
Ingredients:
1 medium avocado
1/2 medium mango
1 medium red bell pepper
2-1 scallions, green tops only
1 medium cucumber
1/4 jicama, (about 1/4 pound)
4 ounces shrimp, steam and chilled, (you can use wild, cold-water salad shrimp)
4 ounces smoked salmon
4 sheets nori
wasabi powder, coconut aminos or
homemade substitute
Directions:
Prep your ingredients.
Avocado: Cut in half and remove the pit. Use a spoon to remove
the fruit from the skin and slice the avocado lengthwise into thin
slivers.
Mango: Peel the mango, remove the pit, and cut half of it into strips lengthwise. Reserve the other half for dessert!
Red pepper: Cut in half, remove stem and ribs, then slice into very thin strips lengthwise.
Scallions: Cut in half to separate the dark green tops from the white, then cut the dark green tops into strips lengthwise.
Cucumber: Peel, cut in half lengthwise and remove the seeds with a spoon, then cut into matchsticks.
Jicama: Cut in half, peel, then cut a slice into matchsticks.
Wasabi: If using, mix wasabi with water, following the package instructions, and set aside.
Assemble.
Lay a piece of nori on a rolling mat, shiny side down. With about 1/4 of
the avocado, form a single layer of slices on the nori. Leave a naked
1-inch strip on the side closest to you. Use the back of a spoon to
spread the avocado across the surface of the nori. It doesn’t need to
cover it completely — just enough to help seal the roll and soften the
nori. Repeat with all four nori sheets.
We’ll start with Mango-Shrimp. Place half the shrimp
on the bare strip of nori closest to you and top them with a few of the
scallion greens. Place a parallel stripe of mango on the far side front
of the shrimp, and add a few strips of red pepper on top of the mango.
Time to roll. Starting at the end closest to you, take a deep breath
and roll the sushi, using the mat to help you tuck the ingredients into
the roll. When you get to the end, give it a gentle squeeze to help the
avocado do its job. Repeat with the remaining shrimp and another sheet
of nori.
Now the Avocado-Salmon. Place half the salmon on the
bare strip of nori closest to you and top it with a few of the scallion
greens. Place a parallel strip of jicama in front of the salmon, and
add a few matchsticks of cucumber on top of the jicama. Roll, starting
with the end closest to you, then repeat with the remaining salmon and
remaining sheet of nori.
Slice and serve. Run a sharp knife under water and shake to remove
the excess. Slice the roll crosswise into rounds about 1 inch thick and
arrange on a plate, along with the remaining vegetables to eat on the
side. If you’re dipping, add some coconut aminos to your wasabi and dig
in.
Variations:
I’ve made these with other seafood, and they were equally delicious…
faux crabsticks(faux crab often contains wheat; use the real stuff!) real crab meat, tuna mixed with some
homemade mayo
and slapped that into a roll. It was delicious! Next time, I think I
might try spicy mayo with the shrimp. Or some lobster! How will you
customize?
And there you have it! Make sure to visit
Melissa Joulwan's blog for more awesome paleo goodness!
