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California Shrimp Stack

How lucky am I to live in the state that redefined healthy cuisine?  While I redefined what is means to cleanse, California redefined what it meant to eat well, and boy do cleansing and “California Cuisine” have a lot in common! They’re synonymous with organic, seasonal (when you can), fresh, and consciously prepared foods.

This recipe is beautifully executed California cuisine that you can achieve whether you’re in the balmy east or snowy midwest, it also happens to fit perfectly into my own cleansing lifestyle.

Shrimp is an excellent carbohydrate-free, low calorie protein with one gram of shrimp containing only one calorie.  One of its most desirable benefits is high omega-3 and omega-6 fat content, which is important for cardiovascular and nervous system health.

This sea protein is packed full of many vitamins and minerals including the cancer reducing mineral selenium.  Selenium helps protect against the damaging effects of free radicals and boosts the immune system preventing cancer tumor growth.

Photo Credit & Recipe Inspiration from: http://www.skinnytaste.com/2015/10/spicy-california-shrimp-stack.html
Spicy California Shrimp Stack
Ingredients:
1 1/3 cups organic sprouted brown rice (from 1/2 cup uncooked)
2 T. rice vinegar
8 oz. sustainable cooked shrimp, peeled and tails removed
1 cup diced cucumber (about 1 small)
1/2 cup mashed avocado (about 1 medium)
4 tsp. sesame Seeds
4 tsp. liquid amino acids (or organic tamari)
4 tsp. vegenaise
1 tsp. hot sauce
1” piece of ginger, minced
1 garlic glove, minced
1 tsp. liquid amino acids
Directions:
Cook rice according to package directions, omitting salt and oil.  When rice is done, add rice vinegar and stir.  Evenly spread rice on a sheet pan to cool.
Cut shrimp into 1-inch cubes, marinate with garlic, ginger, olive oil, liquid amino acids, and salt and pepper to taste. Let sit for 15 minutes. In a medium high saute pan, coat with one tablespoon of olive oil and add shrimp. Cook about 3 minutes. Remove from pan immediately and let cool and reserve.
In a small bowl, combine vegenaise and hot sauce. Reserve.
Using a 1 cup dry measuring cup coated with non-stick spray:
layer ¼ cup cucumber
then 2 T of avocado
then ¼ of the shrimp
1/3 cup rice.
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.  Sprinkle with sesame seed and drizzle with 1 tsp. aminos or tamarin and spicy vegenaise. Repeat with remaining ingredients.

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