Thursday, 11 October 2012

Green Bean Sushi and CHOLESTEROL | Maria's Nutritious and Delicious Journal

  Green Bean Sushi and CHOLESTEROL | 




 a must_try with no doubt

"HEALTHIFIED" GREEN BEAN SUSHI
1/2 lb green beans, trimmed
3 hard-boiled large eggs, quartered
2 TBS Organic Spectrum mayonnaise
1/2 tsp grated lime or lemon zest
1/2 TBS fresh lime or lemon juice
1/3 cup minced scallions
15 thin slices nitrate free ham or prosciutto (about 7 by 3 inches)

Make hard boiled eggs. (TIP: I always boil 1 dozen when I bring mine home from the neighbor so I can have an easy snack in the fridge. My kids love Deviled Eggs!) Cook green beans in a large pot of boiling salted water (1 TBS salt per 2 quarts water), uncovered, until just tender, about 4 minutes. Drain and place into a ice cold water bath to stop cooking. Drain and pat dry.

Place the hard boiled eggs, mayonnaise, zest, lemon juice, scallions, 1/2 tsp pepper, and 1/4 tsp Celtic sea salt into a food processor and blend until smooth.

Place 3 slices prosciutto perpendicular to slats and slightly overlapping to form a large 9- by 7-inch rectangle on a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface. 

Spread some of the egg mixture evenly across bottom half of prosciutto rectangle. Place the beans on egg side by side and end to end, overlapping ends, in 8 tight rows parallel to slats. Spread another tablespoon of the eggs over beans.

Roll up the sushi very tight using the mat. Transfer the roll, seam side down, to a cutting board. Trim the ends and cut crosswise into about 10 (3/4-inch) pieces. Repeat and cut 4 rolls. Turn pieces upright to serve. This recipe was inspired by Gourmet Magazine. Makes 10 serving

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