Archive for May, 2010

Veggie Sushi

We have been amazed by how many people come to us looking for the ingredients to make Sushi.  Food pedants look away now because this recipe is about as Japanese as I am.  Don’t be nervous about giving this a try – its much easier than you might think, great fun and really tasty.


250g sushi rice
Pinch of salt
1 tbsp Mirin (optional)
3-4 sheets of toasted Nori
2-3 tbsp Japanese rice vinegar

To Serve

Soy Sauce or Tamari
Wasabi (hot Japanese horseradish)
Sushi ginger

Suggested Fillings
Thin strips of cucumber, red/orange pepper, avocado, root ginger, scallions or cooked asparagus, grilled  courgette & toasted sesame seeds.


Rinse the rice in cold water & transfer into a saucepan (Do use proper Sushi rice as this will stick together well when you are rolling the sushi out later).  Add enough water to cover the rice by about 2cm.  Cover, bring to the boil & simmer for about 15 minutes until the water is absorbed.  Remove the lid, cover the pan with a clean tea towel and then replace the lid. Leave to rest for about 10 minutes.

Transfer the cooked rice into a large non metal bowl, adding the rice vinegar & Mirin (a Japanese Rice seasoning).  Put a sheet of nori, shiny side down, on a sushi mat or sheet of tin foil. Using wet fingers, put a handful of rice on the nori and spread it over the top leaving a strip of about 2cm uncovered on the edge nearest to you.  Using the back of your finger, press a shallow groove down the middle of the rice. Lay 1 or 2 strips of each of the filling ingredients in the groove and sprinkle with the toasted sesame seeds.

Starting from the front edge, roll the mat or foil away from you so that the filling is enclosed in the nori.  You should end up with a tight tube with the nori on the outside and the rice & filling inside.  Place the tube join side down & using a sharp knife dipped in hot water, trim the ends and then cut the sushi roll into 1cm thick pieces.  Repeat with the remaining sheets of nori.  Serve chilled with soy sauce, pickled sushi ginger & wasabi – a hot Japanese horseradish.


27th May Jess Keane at Blasta WholefoodsA date for your diary:  Nutritional Therapist Jess Keane’s next in-store will be on Thursday 27th May.

Jess will be in store from 10.00am to 2.30pm to answer your queries on Diabetes and other special dietary needs.  We are very pleased once again to offer these FREE one to one sessions with Jess.

As with previous Jess Keane in-stores, demand for appointments is high and there are now only a few 20 minute sessions available.  Contact us on 058 23901 or e mail us at to book you FREE session.

Vegus Juices

We had a great in-store event today with Rose from Vegus Juices in Wexford.

These are fantastic products – carefully grown sprouts of hard red winter wheat or broccoli sprouts grown  hydroponically  and harvested at their peak before being juiced and bottled.

The production methods mean the juices stay fresh without refrigeration and capture all of the live enzymes, vitamins and minerals.  The freshness really comes through in the taste.  Even people who already juice their own wheatgrass are amazed at just how fresh tasting these are.

Both juices are available in 33ml individual serving bottles  for €1.99 or 7 days supply for €13.50.  More information is available from

Alzheimer’s Tea Day

We are very pleased to hold our fourth Alzheimer’s Tea Day  from 10.00am to 4.00pm on on Thursday 6th May. 

The Alzheimer Societyof Ireland is a charity very close to our hearts and we are delighted to be able to help.  They do amazing work and are a real lifeline for families coming to terms with one of the most devastating conditions you can imagine.

Thanks to the generosity of our customers we have rasied hundreds of euro over the years.  We hope to raise even more this year despite the hard times we’re all in. 

The way it works is that we’ll make you a cup of your choice of any one of the 80+ teas we have in store and all we ask for in return is a small donation to the Alzheimer’s Society.  There’s no purchase necessary and anyone is welcome to come and join us.

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