Nori Rolls

Nori Rolls

Created by Odecy Soares

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Nori Rolls
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Course Main Dish
Servings
rolls
Ingredients
Course Main Dish
Servings
rolls
Ingredients
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Instructions
  1. Lay a sushi mat on a cutting board.
  2. Line the edge of 1 sheet of nori with the edge of the mat that is closest to you. Have the vertical lines in the nori perpendicular to you. You will be rolling away from yourself.
  3. All ingredients will be placed on the nori in horizontal lines, so that if you were to cut into the completed roll at any two points, you would see the same interior. Put a half inch strip of avocado on the bottom edge.
  4. Make a line of carrots and then a line of jicama.
  5. Wet ingredients with a little lemon juice and Bragg Amino or South River Miso (made with Adzuki beans).
  6. Wet the edge farthest from you with water. This will seal the roll upon completion of the rolling process.
  7. The initial roll over and tuck is the most critical part of the rolling process. Lift the mat along with the nori and other contents up and over the piled ingredients and tuck tightly to complete the first rollover.
  8. At this point, release the mat, pulling forward and rolling the remainder of the nori.
  9. At this point, release the mat, pulling forward and rolling the remainder of the nori. When you lift up the mat, be sure the nori sheet is tucked completely under so that you can finish the rolling process. Voila!
  10. Allow the completed roll to sit for 5 – 10 minutes before cutting. This will soften the nori a bit and make it easier to cut cleanly.
  11. Take the roll off the sushi mat and slice with a serrated knife along the lines on the nori.
  12. Serve with wasabi, sliced pickled ginger or South River Miso, Tamari, Nami Shoyo or whatever you prefer.
Recipe Notes

Note: The Instructions #2 – 11 were copied from the Healthful Cuisine by Anna Maria Clement (Co-director of the Hippocrates Health Institute) & Chef Kelly Serbonich.

 

For more about healthy eating with Eat to Thrive, see https://eattothrive.info

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Raw Walnut Pate Entree

Raw Walnut Pate Entree

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Raw Walnut Pate Entree created by Myriam Lukoff
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Course Main Dish
Cuisine Raw Vegan
Prep Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Raw Vegan
Prep Time 10 minutes
Servings
Ingredients
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Instructions
  1. Throw everything in a food processor (except. Make sure you soak and rinse your walnuts first. Soaking your walnuts is to soften them. Rinsing your walnuts removes the enzyme inhibitors and will make your final result taste better.
  2. Process ingredients in your food processor until it become a smooth, cream-cheese-like consistency.
  3. Serve this walnut pate on cucumber rounds. Slice an English cucumber into chunky rounds that resemble crackers. Spread the walnut pate mixture on top.
Recipe Notes

This simple pate recipe is versatile in a raw food diet.The taste of raw soaked walnuts, rinsed of all their dust, tannins, and strong bitter flavor, is such a delight! This recipe is easy to play around with.

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Tahina

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Tahina
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Course Appetizer
Prep Time 10 minutes
Servings
cups
Ingredients
Course Appetizer
Prep Time 10 minutes
Servings
cups
Ingredients
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Instructions
  1. In a large bowl, stir together the tahini and water. It may look like they won't mix; just keep at it until you have a smooth mixture.
  2. Stir in the lemon juice, salt, and garlic powder
  3. taste to adjust seasoning to your taste
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Flax-Chia-Sesame Crackers

Flax-Chia-Sesame Crackers

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Flax-Chia-Sesame Crackers
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Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
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Instructions
  1. Soak seeds in 8 cups of water for at least 15 minutes or overnight.
  2. Mix pulp and miso tamari into the seed mixture thoroughly.
  3. Spread out on teflex trays.
  4. Heat at 115 degrees in dehydrator or overnight.
  5. Turn over and remove teflex and score into squares. Continue drying until crisp. Break into squares and voila!
Recipe Notes

For more about healthy eating with Eat to Thrive, see https://eattothrive.info

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Apple Chips

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Apple Chips
Yield: 40 pieces from 5 large apples Equipment: Spriooli, Dehydrator or oven with 200 degree setting
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Course Dessert
Prep Time 10 minutes
Servings
Ingredients
Course Dessert
Prep Time 10 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Place apples in spirooli and spiralize
  2. Put apples onto dehydrator tray or oven tray
  3. Sprinkle with cinnamon.
  4. Dehydrate at 115 degrees for 2 days without teflex sheet or bake at 200 for approximately 1 1/2 hours.
Recipe Notes

Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

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