HUNGRY GIRL cold foods!!

Click the on following for the recipes:

1. Choco-Berry Crunch Yogurt Parfait

2. PB&J with SB&G Flatout Wrap

3. Stuffed-with-Love Strawberries **MY FAVE!!**

4. Veggie Sushi (read below**)

5. Hungry Girl's-S'mores Krispymallow Treats

My Review of the Above Recipes: Super delish!
1. Was good but not as sinful tasting as it looks
2. Not as divine as the picture suggests but still very good. I will definitely make it again =)
3. AMAZING
4. AMAZING
5. good cereal bar but not anything I'd make in bulk to share with the class or anything.

**Making Veggie Sushi the fast/simple way...

Ingredients:

Microwavable brown rice

Avocado (small wedges)

Cucumber (matchsticks)

Carrots (matchsticks)

Nori

Sushi Matt

Soy sauce

Pickled Ginger

Wasabi

How to roll sushi: 

1. To make the standard version of a Futomaki, use a FULL sheet of nori.
2. Using almost two handfuls of rice, spread the rice across the rough side of the seaweed, leaving about 1in of bare nori on the top.
3. Now you can place a good amount of ingredients, on top of the rice, in the center. Don't be confused by some local sushi bars- a lot of times, you will see Futomaki Roll on the menu. That is the name of a certain roll, with certain ingredients. Where as this tutorial is simply teaching you the technique of rolling Futomaki (I will cover the standard ingredients for aFutomaki Roll in the recipe section).
4. Now we tuck our thumbs, place our fingers over the ingredients, roll thenori over, and squeeze. At this point, you should have the roll 3/4 of the way to the top.
5. Dips your hand into the water and get the top of the nori damp.
6. Quickly continue rolling until the nori meets the nori and seals itself. Be sure to move quickly, if the seaweed dries out on the top it will look sloppy and possibly won't seal right.
7. Again, give the roll a few moments to dry and then proceed to cutting. Traditionally, the Futomaki is cut into 10 pieces.
8. To do that, cut the roll in half and place both halves side by side. Then make 4 more cuts from one end to the other.

**instructions from http://www.secretsofsushi.com/How-to-Roll-Sushi.html