Almond ginger nori rolls

Thursday, Day Four


Breakfast:

Green Smoothie- Mango, blueberries, raspberries, chard, microgreen sprouts, lime, merlin's magic and water.


Lunch:

Almond Ginger Nori Rolls(Ani's Raw Food Kitchen by Ani Phyo)I'm guessing the measurements since I don't own this book. Deschutes Public Libraray has it though. Here's what I did.


Almond Ginger Pate
1 Cup sprouted, dehydrated almonds
1-1/2 inch piece of peeled ginger, rough chopped
1 large clove of garlic, rough chopped
1 meyer lemon, remove seeds
1/4-1/2 tsp. himalayan salt( I used closer to the 1/2 tsp.)
3 Tbl. water

Place all ingredients into a food processor and process until it's about medium fine chunks. Set aside

Chop the following vegetables
1 cup purple cabbage, chopped in thin strips
1/4 cup cilantro
1/4 cucumber, deseeded and julienned
1 carrot, julienned
1 baby yellow or red bell pepper, julienned
4 lettuce leaves(I used butter lettuce)

2 sheets of untoasted nori rolls(Nature's and Whole foods carries these)

Once your veggies are chopped and your pate is made get out a sushi mat and lay your untoasted nori scruffy side up. Place the lettuce leaves on the nori. Make sure you leave an inch on the side closest to you and 2 inches on the side furthest from you. After the lettuce, put the cabbage, cucumber, carrot, cilantro bell pepper in little rows, next to each other (look at the picture to get an idea of what I'm talking about). Place 1/2 the pate mixture on top of the veggies, wet the end furthest from you with some water and roll tightly away from you and towards the wet end. Push down to seal. Repeat for a second roll. Cut in half with serrated sharp knife. Serves 2

If anyone makes it let me know what you think. It's pretty filling and yummy. Going out for my walk now..

Take Care,

Jen