About this project
MAKES 10–12 PIECES
Rice-free sushi?We love sashimi (that’s just the raw fish), but you need to
be able to access high-quality and super-fresh fish – something that most
of us can’t really do. So, our Cucumber Maki Crab Rolls are a great faux
option. They are perfect for entertaining and there’s no rolling technique
needed either – it’s actually a pretty easy dish despite its creativity!
This is a good way of using up leftover poached or smoked salmon. It’s
also a nice way of eating the expensive treat of some crab as a little goes
a long way once you’ve mixed it with the other ingredients. Avocado is a
must and so is a mayonnaise. An old-school melon baller will give you an
easier job and a neater finish.
The Art of Eating Well by Jasmine Hemsley
Celebrated food consultants and food activist siblings, Jasmine and Melissa Hemsley are starting a food revolution in their native U.K. Their food philosophy—which has already received acclaim in such publications as British Vogue, The Sunday Telegraph, Glamour, The Sunday Times, and Stylist—is simple: changing the way you eat doesn't have to involve deprivation, but can be enjoyed every day, at home, at work, with family and friends, or eating out. The Art of Eating Well is chock full of the Hemsleys' recipes, knowledge, and advice on making the switch to a delicious, healthy, and satisfying diet. The Art of Eating Well is a cookbook with exciting and inventive recipes that are so delicious you forget that the premise is health and nourishment. These recipes will not only reboot your approach to food in the most enjoyable ways, with whole, organic, nutrient-filled, delicious homemade foods, free of grain, gluten, high-starch and refined sugar, but will help you realize how satisfied and great you can look and feel. They will empower you to take control of the way you eat.
The 150 recipes in The Art of Eating Well are easy enough for midweek meals, yet possess enough flair to share with friends; you'll learn why eating the right fat feels good for your body, why a plate of meat and two veggies fills you up better than any low-fat pasta dish, and how you can put an end to your sugar crashes and cravings. The Art of Eating Well is a unique approach to a healthy cookbook; there are no calorie counters. This book is about eating simple, homemade, family-style food that will reawaken your taste buds and tune you on to the taste of real food, so you can take control over what goes into your body and look and feel better as a result! The book is divided into Kitchen and Pantry Basics; Cooking in Advance; Breakfast; Soups made from nourishing bone broth (quality animal foods are at the heart of what they do); Salads; Sides and Snacks; Main Meals, including Meat, Poultry, Fish; Vegetable Mains; Baking and Desserts; Dips, Dressings and Sauces; Super Powered Juices and Smoothies; Basics. There are also tips on Cooking with Children; Getting a head start on the week with the `Sunday Cook Off`; Frugal Feasts and easy One-Pot Dishes.
Self-taught cooks, the British Hemsley sisters have created, through personal experience, research, and much trial and error, an ethos and style of eating that is disarmingly simple. "Diets" are often not sustainable, and The Art of Eating Well takes readers on a journey, gently educating and framing a perspective from which the reader can reclaim the word "diet" as a noun (as in the kind of foods a person habitually eats) rather than a verb (to restrict oneself to small amounts or special kinds of food in order to lose weight). Jasmine and Melissa show you how and why cooking and eating organic, nutrient-dense, grain- and refined sugar-free, whole and unprocessed foods will nourish both body and mind. They promote an all-encompassing, nurturing alternative to fad diets and processed meals, focusing instead on taste, quality foods and ingredients, traditional wisdom, and modern science.
Drain any liquid from the crab and put it in a bowl
with the avocado, spring onion, mayonnaise, lime juice
and a pinch of salt. Mix very carefully to avoid crushing
the ingredients and then stir in the chilli, to taste.
Wash the cucumber and remove one end. Cut the
cucumber into even 2.5 cm thick slices.
Use a small knife to carefully cut out the flesh
from the centre of the cucumber, leaving just a few
millimetres of flesh all the way around.We found the
neatest way was to use a melon baller to scoop the
seeds out, leaving the bottom of the cucumber intact.
Distribute the crabmeat mixture between each
cucumber roll. Finish with a sprinkle of sesame seeds
and serve with the tamari,wasabi or pickled ginger.