A few years ago we took a spring break vacation to Arizona and Utah to view some canyons and historical sites. It was a 4-day whirlwind trip that started and ended in Flagstaff. We managed to visit The Lowell Observatory (where we got to view the sun through a telescope), Walnut Canyon (where we got to see the amazing cliff-dweller ruins), Marble Canyon (where we camped out to awake to a beautiful crisp morning by the river and see the quirky rock house and roadside remains that Blanche Russell created back in the 1930’s), The Grand Canyon (you may have already heard of it) and Zion National Park (I can’t sum up my love for Zion easily). Oh, and some dinosaur tracks in Tuba City!
We visited Indian roadside jewelry stands and crystal shops. We took lots of photos and even did a few drawings. We got to take a horse ride through some of Zion’s backyard with an amazing tour guide who had worked with Buck Brannaman and told us a bit about his experience of working with horses.
One afternoon we had lunch at a little cafe called Whyld Ass where we had some yummy vegan sushi and some odd green water. We weren’t too crazy about the water, but we loved the rolls and after fondly remembering them for a while I finally realized that I could probably just make them myself. Of course, my recipe is a bit different from the original. I use black rice because I absolutely love it and since I couldn’t quite remember the sauce I created my own.
I didn’t know about black rice until we switched to our vegan diet last year. My husband was researching and experimenting with all kinds of new stuff and it was one of the things he brought home one day. I immediately fell in love with the color and flavor. It also turns the water a lovely shade of violet.
Of course, besides appealing to my visual aesthetics, it also happens to be a bit more nutritious than brown rice. Both are a good source of fiber and are high in antioxidants. They could potentially help lower your risk of cancer so why not give either a try?
This is a pretty easy meal to make, you only need to cook the rice and chop some veg and fruit and it’s surprisingly filling.
- 1 cup black rice
- 5 sheets of Nori
- 1 beet
- 1/2 cucumber
- 1 apple
- 1 carrot
- 1 avocado
- micro greens
- For the Sauce
- 2 tbsp soy sauce
- 1 tsp white miso paste
- 1 tsp grated ginger
- 1 tsp maple syrup (optional)
- Follow the directions for cooking your rice. I did 1 cup dried rice to 2 cups water in a pan, let the water boil then simmer for about 15-20 minutes or until rice is fluffy and the excess water is cooked out of it.
- Julienne your veggies and apple
- Slice your avocado into stripes
- Layout the nori sheet (I didn't toast mine), and cover with a thin layer of rice. leave an edge of nori uncovered--that will be the seal once it's rolled. I roll away from me so the end farthest away is uncovered.
- Lay a few of each veg/fruit a little off center towards you. I found this technique best so that when I first start rolling everything gets caught.
- It's recommended to seal by dampening your fingers with water and dabbing the clean nori edge.
- If you have a sushi mat use it to firm up your roll. I watched a few sushi tutorials before I really understood the use of the sushi mat. You don't need it, but it helps.
- For the sauce:
- Mix everything together in a small bowl. Let sit for a bit so the flavors mix.