ginger glazed

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Nori Rolls

1/2 cup walnuts
1 cup sunflower seed kernels, soaked overnight
3 garlic cloves
1 cup chopped celery
1 tsp salt
1/4 cup olive oil
1/4 cup freshly squeezed
lemon juice
1 tbsp chopped lemongrass
1/2 avocado
1/2 large bell pepper
2 scallions
5 sheets raw nori*

 

1. Place the first 8 ingredients in a food processor and blend. Slice the remaining ingredients into long, extra-thin slices.
2. Spread the paste onto a sheet of nori and add the sliced
vegetables. (For a decorative touch, let the slices stick out past the ends of the sheet.) Tightly roll the sheets. (To make the sheets stick better, moisten them iwth a little water or lemon, tomato or orange juice.) Let rest for 10
minutes, then cut into 2-inch slices.

Yields 6 rolls. Analysis per roll: 307 calories, 7g protein, 29g fat (3g saturated),
5g fiber, 12g carbohydrate, 441 mg sodium
Source: Fresh: The Ultimate Live-Food Cookbook by Sergei Boutenko and Valya Boutenko (North Atlantic Books, www.northatlanticbooks.com). copyright © 2008 by Sergei Boutenko and Valya Boutenko; reprinted by permission of publisher.

* Nori, sometimes called laver, is made from seaweed and is available in several grades.
Be sure to get the raw, dried product instead of toasted nori.

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