MAKES 2 TO 4 SERVINGS

FOR THE CREAM FILLING:

• 1 medium avocado
• 1⁄4 cup cubed carrots
• 1 clove fresh garlic, diced
• 1 teaspoon diced fresh ginger
• 1 tablespoon soy sauce (preferably Nama Shoyu)
• 1 tablespoon maple syrup

FOR THE VEGETABLE FILLING:

• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 1 red bell pepper, julienned
• Snow pea shoots (if available at your local gourmet market or farm stand)

FOR THE “SUSHI RICE”:

• 1 medium parsnip, chopped and pulsed in a food processor until it forms rice-like pieces
• 6 sheets nori (seaweed)

Blend the ingredients for the cream filling in a food processor until smooth. Place a sheet of nori on a wooden cutting board so that the indented lines on the nori run horizontally. Place a thin layer of the cream filling on the lower third of the nori. Evenly disperse 2 tablespoons of the sushi rice on top of the cream filling, covering it completely. Place the carrots, the cucumbers, the bell peppers, and the snow pea shoots horizontally on top of the cream filling. Begin to roll the sheet of nori from the bottom, over the vegetables, and then continue rolling until you have created a long tube. Cut the tube into 4 to 6 pieces of equal length. Serve with the soy sauce or the Nama Shoyu for dipping.

MAKES 2 SERVINGS

• 2 medium tomatoes, sliced
• 10 fresh basil leaves
• 1 small sweet onion, sliced
• 1 tablespoon cold-pressed, extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Sea salt and fresh pepper to taste
• 3 ounces raw goat cheese (if hard, shredded; if soft, it will be spread)

In a mixing bowl, gently toss the tomatoes, basil, and onion, and fully coat them with the olive oil, vinegar, and salt and pepper. Next, build two towers starting with a base of tomatoes, followed by goat cheese, basil, and onion. If there is any remaining dressing in the bowl, drizzle it artfully around the towers and serve!

Tip: To avoid toppling a whole tower with the first slice, use a very sharp knife that will easily cut through the vegetables when eating this.

Apple Mask for Normal and Dry Skin

Plane peeled apple and mix it with 1 tablespoon cream. Apply it to your face and neck and remain 10 minutes. After that clarify your skin with warm water.

Cottage Cheese Mask for Oily Skin

Mix 4 tablespoon cottage cheese, 10 ml sage tea, distillate water, 10 ml rose water, 50 ml warm milk. Apply it to your face and neck and remain 30 minutes. After that clarify your skin with warm water.

Ginger Compress for Oily Skin

Heat 1 glass oliveoil and mix it with 1 tablespoon ginger powder and remain it 1-2 hours. Soak clothe with this mixture and apply it to your face for 20 minutes.

Wheat Mask for Dry Skin

Mix 100g split wheat with oliveoil until it becomes creamy. Apply it to your face for 15 minutes.

Carrot Mask for Aged Skin

Mix 1 egg yolk, ¼ tablespoon oliveoil, and ¼ tablespoon carrot water Apply it to your face and neck and remain 20-30 minutes.