Sumptuous Summer Recipes from Sensodyne ProNamel & Rose Reisman

As we learned in my previous post, sensitive teeth issues can be minimized by using Sensodyne ProNamel especially for fizzy drinks and fresh fruits, but also be aware of salad dressings (I didn’t even think of that one myself) and squeezed lemon in your drinks! These acids wear down and take away enamel and that’s not something that can be replenished, once it’s gone, it’s gone. I know, I was born without it.

New ProNamel Multi-Action toothpaste helps strengthen tooth enamel, rebuild weak spots and protect teeth from the effects of Acid Wear.

And now for the yummy news, if you’re aware of this, you can better enjoy the following oh-so-yummy recipes from Rose Reisman and Sensodyne ProNamel. Perfect for picnicking too! Mmm!

Quinoa Spinach Corn and Feta Smoked Salmon Sushi Pizza

Quinoa spinach corn and feta
1 cup (250 mL) quinoa
2 cups (500 mL) low-sodium vegetable or chicken stock
1 ½ cups (375 mL) corn
1 tsp (5 mL) vegetable oil
1 cup (250 mL) diced onion
½ cup (125 mL) diced red bell pepper
2 tsp (10 mL) crushed fresh garlic
½ tsp (2.5 mL) ground cumin
1 tsp (5 mL) seeded minced jalapeno pepper
4 cups (1 L) chopped fresh spinach
1 Tbsp (15 mL) water
1⁄3 cup (80 mL) chopped green onion
1⁄3 cup (80 mL) chopped cilantro or parsley
½ cup (125 mL) crumbled reduced-fat feta cheese (2 oz/60 g)
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) freshly squeezed lemon juice
1. Bring the quinoa and stock to a boil. Cover and simmer for 15 minutes, just until the stock is absorbed and the quinoa is tender. Remove from the heat and place in a serving bowl.
2. Spray a small nonstick skillet with cooking oil and place over medium heat. Sauté the corn for approximately 8 minutes, just until browned, stirring constantly. Set aside.
3. Spray a medium nonstick skillet with cooking oil, add the vegetable oil and place over medium heat. Add the diced onion, bell pepper, garlic, cumin and jalapeño pepper and sauté until the onion begins to brown, about 5 minutes.
4. Add the spinach and water. Cook until the spinach wilts, approximately 2 minutes.
5. Remove from the heat. Stir in the green onion, cilantro, feta, olive oil, lemon juice and sautéed corn. Add the mixture to the quinoa and mix well.

Smoked salmon sushi pizza
2 cups (500 mL) sushi rice
2 cups (500 mL) water
¼ cup (60 mL) rice vinegar
1 Tbsp (15 mL) granulated sugar
16 thin slices English cucumber (unpeeled)
4 oz (125 g) smoked salmon
2 Tbsp (30 mL) reduced-fat mayonnaise
1 tsp (5 mL) wasabi (Japanese horseradish)
1 tsp lemon juice
1 sheet nori (dried seaweed)
1 tsp (5 mL) toasted sesame seeds
Low-sodium soy sauce, wasabi and pickled ginger on the side (optional)
1. Combine the rice and water in a saucepan. Bring to a boil and boil for 1 minute. Reduce the heat to low, cover and cook for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes.
2. While the rice cooks, combine the vinegar and sugar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat.
3. Turn the rice out into a large bowl. Stir in the vinegar and sugar mixture. Cool just until the rice no longer feels hot. Don’t let the rice get cold, or it will dry out.
4. Line an 8-inch (20 cm) square baking dish with plastic wrap. Cover the bottom with the cucumber slices. Lay the smoked salmon overtop. Mix the mayonnaise, wasabi and together and spread over the salmon.
5. Place half the rice over the mayonnaise. Pat it firmly to an even thickness, dipping your fingers in water to prevent the rice from sticking to your hands. Top with the nori.
Add the remaining rice, patting it firmly to an even thickness.
6. Invert onto a serving platter and cut into 16 pieces. Sprinkle with the sesame seeds. Serve immediately, or cover with plastic wrap and refrigerate for up to 8 hours. Serve at room temperature, garnished with soy sauce, wasabi and pickled ginger (if using).

Happy Munching! 😉

 

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