Sometimes, instead of trying to keep pushing ourselves to work, work, work, we* need to learn how to relax and be okay with taking time off away from the work. The work will always be there but we* won’t if we* push ourselves too hard.
This week has been one of those weeks for me. With the cleanse and detoxing and such, I really have not had much energy to do a whole lot but prep my food. I have been riddled with headaches and fatigue enough to deter me away from my usual routine. I guess my body really had a lot of toxins to dispose of. It’s been exhausting but I still managed to feel guilty towards the end of this week that I wasn’t doing enough. I need to work. I need to make money. I need to answer emails. But…I have no energy for any of the above mentioned but I need, need, need… Then a dear, sweet friend (you know who you are!) reminded me that what I really need is to trust that feeling lethargic is okay, to give myself permission to feel it, and listen to what I truly need in the moment. Rest. It’s okay. Deep breath.
Aahhhh sweet release.
For the “tuna” base
- 1/2 c. sunflower seeds, soaked for 1–2 hours, drained and rinsed
For the sauce
- 1/2 c. cashews, soaked for 1–2 hours, drained and rinsed
- 1/4 c. lemon juice
- 1/2 nori sheet, broken up
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Sriracha sauce
- 1/2 jalapeno, deseeded
- 1/2 tsp. onion powder
- 1/4 tsp. sea salt
- 1/4 c. water
- In a food processor, grind up the sunflower seeds on pulse several times until uniformly chopped. Set aside.
- In a high-speed blender, place the everything for the sauce inside except the water. Blend. Slowly add the water until the sauce comes out completely smooth. Taste for flavor. If you want it spicier, add more Sriracha. If it needs salt, add some, etc.
- Combine the sauce into the sunflower seed mix until completely incorporated.
What you will need:
1 c. dry brown rice couscous (I used Lundberg brand or you can use short-grain brown rice–cook with 2 c. water according to the package), cooled slightly
2 Nori sheets
1/4 c. shredded carrots
1/2 cucumber, deseeded and cut into matchsticks
1 avocado, sliced
Spicy “Tuna” recipe (above)
sesame seeds for garnish
1. I didn’t have a sushi roll helper thing so I used wax paper and it worked just fine. Place it down on your counter and coat half of the rice onto it, creating a square to fit the size of a Nori sheet. Pat it down firming by using the back of a spoon. You will find that the rice will stick to your spoon so to avoid this, have a bowl of water nearby and dip it in occasionally. Use the water for your hands as well.
*Pause here. Placing the rice on the outside of the roll caused the rolls to be more finicky when cutting. You need patience for it so if this is not you, place the rice on top of the Nori sheet. Here is a guide to help you from the last time I made sushi.
2. Place the veggies in the middle. Scoop half of the spicy “tuna” right next to the veggies.
3. Roll the sushi with the wax paper, pressing firmly and securely. If at any point it starts to fall apart wet your hands and press it back in. Sprinkle with sesame and hemp seeds.
4. Cut roll into 8 pieces with a sharp knife.
5. Repeat the process with the other Nori sheet.
Listen to your body today and hear what it truly needs, not what you think you need it is. And remember:
You are enough.
You do enough.