Oh, behave. Sushi just got even better: sushi salad.
If you’ve noticed, I’ve been featuring a lot of salads and meatless recipes in my reviews lately. That’s because I’ve been living through heat wave after heat wave here in Toronto—we’ve even broken records! When it’s this hot I try to minimize my time at the stove, and tend to go for lighter meals with “cleaner” fats and proteins. This suits my husband and I quite nicely because since the birth of our son, we’ve found ourselves eating less meat and more whole foods in an effort to live a healthier lifestyle. So, naturally, I took an instant liking to Green Kitchen Stories, an absolutely gorgeous vegetarian blog based out of Stockholm, Sweden. It’s run by husband-and-wife team David and Luise, with some help from their little daughter Elsa.
One visit to their site and you’ll be blown away by the stunning photography and mouth-watering recipes, like this Vegetarian Sushi Salad. This is the most ingenious salad I’ve ever had the pleasure of eating. It incorporates two of my favourite things: sushi and salad, but there’s no rolling involved, and it’s even healthier for you. This salad is a sample of the many nutritious, creative, yet simple recipes you’ll find on the blog, as well as on their app. Take a look at their recipes and tell me there isn’t anything there that’ll appeal to you.
Lunch just got more exciting, thanks to this Danish egg salad.
Luise is Danish, and in Denmark there’s a traditional lunch called smørrebrød, which consists of rye bread with various toppings. This Spring Egg Salad is David and Luise’s take on a Danish egg salad, except theirs incorporates spring and summer vegetables, and uses yogurt instead of mayo. It’s refreshingly crunchy and sweet, and makes a very satisfying lunch. I had it on a slice of toasted dark rye, like the Danes do, and it was perfection!
This smoothie isn’t your run-of-the-mill blender drink.
One way to cool off on a hot, humid day is by drinking something cold and invigorating, like this Blueberry Coconut Super Smoothie. This smoothie stands out from your average fruity concoction due to its unique blend of ginger, blueberries, and coconut water. I’ve started making this for breakfast on those mornings when I don’t have much of an appetite. Kids will love this, as well. If the blog and the app aren’t enough to satisfy your craving for healthy, wholesome vegetarian fare, no worries, as David and Luise have a cookbook coming out in spring 2013. Whether it’s hot or cold outside, I, for one, am ready for it!
Photos courtesy of Green Kitchen Stories
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