Healthy Eating Reduces Stress and Boosts Metabolism

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Participants of the Five Treasures Workshop, held the first weekend in October, enjoyed the light and delicious energy of inari sushi pockets.

Such healthy dishes reduce stress on the body because they are easy to digest. Also, the herbal ingredients like pickled ginger give a natural boost to metabolism to help aid with weight loss.

These healthful pockets  provide a healthy source of soy protein from the tofu wrappers, and healthy carbohydrates with its mix of sushi rice and brown rice.

As promised, here is the recipe.

All ingredients are available at Asahi oriental market at  6105 Burnet Road (in the strip with the blue awnings). If you are not in the Austin area, you can check Asian markets in your city.

Before preparing this dish, take a few moments to mediate and calm yourself. Many Japanese dishes require you to focus and use your hands very delicately while making the sushi–so get into the habit of coming into mindfulness whenever you cook.

Ingredients

4 cups of white sushi rice cooked

4 cups of organic Japanese brown rice cooked

2 cans of inari tofu pockets drained

1 jar of the deep red ginger pickles (it comes sliced into thin strips)

1 1/2 cups of white distilled vinegar

3 tsp of sea salt

1/2 cup of raw turbinado sugar (available at health food stores)

Directions

First mix together the seasoning for the sushi rice, by combining the vinegar with the sugar and adding in the salt.

It will make 12 0z so save this mixture up to a year in the fridge for future sushi dishes. You will be using only  4 tablespoons of this solution for this recipe.

Cook the white sushi rice according the instructions on the rice package.  Also cook the brown rice separately in another pot following instructions on the package.

When the white rice is finished cooking, while still hot, stir in the 4 tablespoons of vinegar solution and keep gently flipping the rice until the solution is evenly distributed and absorbed into the rice.

Next, combine the brown and white sushi rice into a larger bowl, and add  1/4 cup of the ginger pickles, tossing lightly until the ginger is evenly distributed.

Drain the inari sushi pockets and gently rock the tofu back and forth in the can to get it out. It takes practice, so go gently and breathe mindfully so as not to tear the pockets.

Open a tofu pocket by prying apart gently with fingertips that have been moistened with water.  Take a spoon and scoop the sushi rice into the pockets, taking care to  pack the rice into the corners of the pocket so that each sushi holds its shape.

It takes practice and mindfulness not to tear the pockets–but in time, you’ll get it!

So the preparation of the inari sushi requires a meditative state–which is why they taste so good as the people preparing them must focus and be calm.

Think about the power of that–that being in a prayerful and mindful state while preparing food, makes the food even more nourishing.

So, as we embrace this idea of using food as medicine to boost our metabolism and heal our bodies, we can create wonderfully healthy meals that nourish us in deep ways–body, mind and spirit.

This entry was posted on Wednesday, October 13th, 2010 at 1:02 am
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