Vegetarian

Who says raw vegetables can't pack plenty of flavor? This vegetable sushi roll, made with creamy avocado and crunchy cucumber and carrots, has two secret ingredients: gomasio and umeboshi paste. Gomasio literally means "sesame salt" in Japanese. This condiment is sprinkled onto Asian cuisine like salt and is made from crushed, toasted sesame seeds and salt. Unlike salt, which only adds one dimension of flavor to a dish, gomasio gives food a nutty, roasted quality. Just be sure to keep your bottle in the fridge, because sesame seeds go rancid quickly, and nothing is worse than ruining a dish with rancid seasoning!

Also contributing to the saltiness of the sushi is umeboshi paste, or pureed, pickled Japanese plums. What does this bright purple paste taste like, you might be wondering? Umeboshi paste is at once extremely salty and full of savory umami flavor (the Western equivalent, in terms of texture and flavor, would be concentrated bouillon paste). Even just 1/4 of a teaspoon of umeboshi paste smeared on a sushi roll will give the sushi sufficient seasoning, so much so that you probably won't be tempted to dip the roll in a dish of soy sauce.

To see how this simple vegetable sushi roll is constructed, keep reading for the recipe.

It's a staple at Summer BBQs, but when you're trying to make healthy choices, many macaroni or pasta salad recipes are far too high in fat, calorie, and sodium. Swap out your old recipe for this fiber-filled salad; crisp veggies, whole wheat pasta, plus a low-fat dressing come together to create a tasty pasta dish that's less than 215 calories per serving and packed with vitamins A and C.

Between the chopped pickles and tangy dijon mustard, the flavor of this vegan Summer side is so good you won't even miss the mayo! Keep reading to learn all about your new favorite pasta salad recipe.

Pamper your belly with this debloating and low-calorie soup recipe from Canyon Ranch Spa. Cooling cucumbers, mint, and yogurt serve as the base, while garlic, chives, and a touch of lemon add bright flavor. This recipe is almost as good as being at the luxurious spa itself!

Learn how to make the hydrating recipe after the break.

Until recently, I thought of mochi, a Japanese glutinous rice cake, as an ingredient best suited to dessert. Whether served atop tart frozen yogurt or wrapped around green tea ice cream, this irresistibly chewy, slightly sweet ingredient seemed squarely in the realm of sweets. That is, until I started noticing slabs of the brown-rice version nestled up next to tofu, miso, and other Asian delights in my supermarket. Curious as to what to do with this mysterious ingredient, I snapped up a package and flipped through our office's collection of cookbooks until I found an enticing contender.

Firm and unyielding to pressure, the mochi remained mysterious until sliced into cubes (tip: use a sturdy, sharp chef's knife) and heated through. After a turn in the oven, the cubes puffed up as if by magic, their tender, chewy innards exposed between layers of crackly crust. Sliced open and stuffed with savory sesame-glazed vegetables, these puffy bites made for a satisfying dinner that I'll be turning to when looking for a fast and easy meal.

Experience mochi's magic for yourself.

Now's the time to replace your sugar-laden latte with this energizing green juice from Neka Pasquale, founder of Urban Remedy. Low in sugar and rich in nutrients, Neka's recipe also delivers a boost of energy when you need it the most. "A low-glycemic juice is your best option to maintain energy," says Neka. "Added sugars can cause a spike in energy levels, and therefore, an energy crash later on. These ingredients will sustain you throughout the day." Here's why:

• Cucumber: It contains phytonutrients that provide valuable antioxidant, anti-inflammatory, and anticancer benefits; it also contains B vitamins, which help support energy levels, says Neka.
• Spinach: This dark, leafy green is a nutritional powerhouse! Spinach is high in iron, and a lack of iron equals a lack of energy. Neka's advce? Add a few extra handfuls.
• Celery: According to Neka, the juice from celery rapidly alkalinizes the body and is rich in vitamins and minerals. It is also very high in water, helping flush out toxins.
• Parsley: Rich in energy-producing chlorophyll, parsley helps to build red blood cells, which equates to higher energy levels, Neka says. Added bonus: parsley also freshens breath and increases oxygenation of cells, which supports detoxification.

Die-hard juicers, get excited; the juice has a grassy, vegetal flavor that instantly helps you feel healthier and awake. Now, get ready to get energized — see the juice recipe after the break!