RAW’ NUT n SEEDS SUSHI ROLLS
Sushi! So many love to go out and enjoy this fun food and its perfect as a grab n go 'wrap' when you want a yummy meal fast. Well how about making some yourself and filling them with a really easy to make and nutrient dense, seafood and grain free filling!
These rolls are an excellent whole-foods vegetarian source of alkalizing protein, heart healthy fats, enzymes, vitamins, minerals including iodine and anti-oxidant rich carbs. Stuffed with lots of colorful veggies, you have a fabulous, balanced meal.
INGREDIENTS:
1 cup each, raw Almonds and Cashews (Soak in water 8 hours or overnight then drain and rinse)
1 – 2 tsp fresh garlic
½ cup Vidalia onion, chopped
¼ - 1/3 cup raw tahini (sesame seed paste)
½ cup fresh lemon juice, or to taste
¼ cup Maison Orphee extra virgin olive oil
1-2 tsp ground cumin
½+ tsp Maison Orphee fine sea salt and freshly ground pepper, to taste
GARNISH:
Tamari or coconut aminos, cayenne pepper, pickled ginger from The Ginger People
DIRECTIONS:
NORI WRAPS
INGREDIENTS:
8 sheets raw Nori sheets
2 cups veggie crudités, julienne strips
2 cups greens, slivered
1 cup fresh sprouts
DIRECTIONS:
TO SERVE:
• Cut each roll into 1½ inch pieces using a sharp knife, garnish as desired.
• Alternatively, wrap the rolls in parchment paper first, then plastic wrap for a great ‘grab and go’ fast-fist lunch.
TERI'S TIPS:
Nutrition facts for Nut Mix -may vary pending on individual preparation of the recipe.
Per serving (about 1/3 cup): 289 calories 21.2g total fat, 2g saturated fat, 0mg cholesterol, 240mg sodium, 11g total carbohydrate (7g dietary fiber, 4g sugar), 7.89g protein
All Recipes created by Teri Gentes - Permission required to reprint
Photos - Melissa Menzies
Sushi! So many love to go out and enjoy this fun food and its perfect as a grab n go 'wrap' when you want a yummy meal fast. Well how about making some yourself and filling them with a really easy to make and nutrient dense, seafood and grain free filling!
These rolls are an excellent whole-foods vegetarian source of alkalizing protein, heart healthy fats, enzymes, vitamins, minerals including iodine and anti-oxidant rich carbs. Stuffed with lots of colorful veggies, you have a fabulous, balanced meal.
- Appetizer or main course
- Prep time: Approx. 20 minutes
- Vegan, gluten, soy-free, nut free option
- Makes 8 rolls with extra filling to enjoy as a dip
INGREDIENTS:
1 cup each, raw Almonds and Cashews (Soak in water 8 hours or overnight then drain and rinse)
1 – 2 tsp fresh garlic
½ cup Vidalia onion, chopped
¼ - 1/3 cup raw tahini (sesame seed paste)
½ cup fresh lemon juice, or to taste
¼ cup Maison Orphee extra virgin olive oil
1-2 tsp ground cumin
½+ tsp Maison Orphee fine sea salt and freshly ground pepper, to taste
GARNISH:
Tamari or coconut aminos, cayenne pepper, pickled ginger from The Ginger People
DIRECTIONS:
- Puree first 3 ingredients in a food processor then add the tahini, cumin and lemon juice. Blend to combine and while processor is running, slowly drizzle in olive oil. Adjust thickness with the amount of oil and lemon juice used. Best is a very thick texture if using in wraps such as Nori leaves.
- Taste and adjust seasonings as desired.
- To serve as a dip, transfer to a bowl and drizzle with additional olive oil, sprinkle with lemon zest and cayenne pepper or paprika and enjoy with veggie crudités such as carrot, zucchini or jicama, baby romaine, spinach, nori or endive leaves and gluten free or sprouted crackers.
NORI WRAPS
INGREDIENTS:
8 sheets raw Nori sheets
2 cups veggie crudités, julienne strips
2 cups greens, slivered
1 cup fresh sprouts
DIRECTIONS:
- Assemble the rolls by placing a Nori sheet on a dish towel with the narrow end closest to you. Spread approximately 1/3 cup nut hummus evenly over the top half of the Nori (closest to you) leaving a 1/2 inch border at the upper border.
- Arrange a 2 inch row of veggies over nut mixture from one side to the other. Lifting the towel, begin to roll the Nori leaf to form a circle enclosing the veggies then continue to roll tightly pressing firmly as you roll. Moisten the end border with water, press to seal.
- Continue with the remaining rolls. Refrigerate until serving time.
TO SERVE:
• Cut each roll into 1½ inch pieces using a sharp knife, garnish as desired.
• Alternatively, wrap the rolls in parchment paper first, then plastic wrap for a great ‘grab and go’ fast-fist lunch.
TERI'S TIPS:
- *Soaking the nuts activates enzyme activity for improved digestion and nutrient absorption
- Allergic to nuts? Sub with soaked sunflower seeds or a combo of sunflower and pumpkin seeds
- Fabulous oils and condiments: www.maisonorphee.com - Canada / www.oliveandthensome.com - USA
Nutrition facts for Nut Mix -may vary pending on individual preparation of the recipe.
Per serving (about 1/3 cup): 289 calories 21.2g total fat, 2g saturated fat, 0mg cholesterol, 240mg sodium, 11g total carbohydrate (7g dietary fiber, 4g sugar), 7.89g protein
All Recipes created by Teri Gentes - Permission required to reprint
Photos - Melissa Menzies