A great raw dish packed with vitamins, minerals and protein. These highly alkalizing rolls are not only healthy and delicious, but also lots of fun to make! SERVES 4-6
INGREDIENTS:
INGREDIENTS:
1 1/4 c. raw, unsalted sunflower seeds, soaked overnight and rinsed
1 c. raw, unsalted pumpkin seeds, soaked overnight and rinsed
1/4 c. raw unsalted almonds, soaked overnight and rinsed
3 tsp pure fresh or bottled organic lemon juice
2 1/2 tsp Bragg's Liquid Amino
2 pinches cayenne pepper
2 pinches dried thyme
1/4 tsp spike seasoning, original or hot n spicy
2-3 sm-med cloves fresh garlic, peeled
1/4 lg cucumber
1/2 med-lg avocado
1/3 med-lg yellow bell pepper
1/4 sm red onion
ume plum paste
roasted nori sheets
sushi rolling mat
*Vegetables and spices can be substituted or adjusted according to taste and time of year. Try to include a variety of colors that are pleasing to the eye and stomach!
INSTRUCTIONS:
1 c. raw, unsalted pumpkin seeds, soaked overnight and rinsed
1/4 c. raw unsalted almonds, soaked overnight and rinsed
3 tsp pure fresh or bottled organic lemon juice
2 1/2 tsp Bragg's Liquid Amino
2 pinches cayenne pepper
2 pinches dried thyme
1/4 tsp spike seasoning, original or hot n spicy
2-3 sm-med cloves fresh garlic, peeled
1/4 lg cucumber
1/2 med-lg avocado
1/3 med-lg yellow bell pepper
1/4 sm red onion
ume plum paste
roasted nori sheets
sushi rolling mat
*Vegetables and spices can be substituted or adjusted according to taste and time of year. Try to include a variety of colors that are pleasing to the eye and stomach!
INSTRUCTIONS:
1. Combine the seeds, nuts, lemon juice, Bragg's, garlic and spices in a food processor. Process until a smooth pate is formed.
2. Prepare the vegetables by slicing them into long thin strips, keep in separate piles or bowls.
3. Place a nori sheet on the sushi rolling mat, shiny side face down, keeping the bottom of the sheet in line with bottom of mat.
4. Carefully spread a thin layer of pate over nori sheet using a knife or spatula, leaving an empty 1/2-3/4 inch strip across the top of the nori sheet
5. Spread a very thin layer of ume paste across the bottom inch of the pate.
6. Place the vegetables at the very bottom of the nori sheet, making a thin row of each vegetable piled neatly on top of each other.
7. Gently lift the bottom of the mat, begin rolling it forward and over as you softly hold the vegetable tucked in place.
8. As you roll forward tuck the bottom edge of the nori sheet over securely. With a firm grip on the mat continue to roll forward with one hand while holding the mat taught with the other hand until you are almost to the end of the roll.
9. Dip a clean finger into a bowl of fresh water and run it along the empty top edge of the nori sheet, rolling it forward to seal shut.
10. Place the roll on a cutting board, using a very sharp chef's knife and very little pressure, slice the roll first into halves, then quarters, then eighths.
11. Place the cut rolls in a serving dish and serve with pickled ginger, shoyu, soy or tamari sauce, and wasabi.
12. Enjoy!
