3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons Nama Shoyu, Wheat Free Tamari or Coconut Aminos
2 tablespoons Asian sesame oil
1/2 teaspoon agave nectar
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon minced garlic
1 small tart apple (1/4 pound), such as Granny Smith
2 tablespoons scallions, thinly sliced
2 tablespoons chopped fresh cilantro, chopped
1 tablespoon sesame seeds
Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
Stir together vinegar, soy sauce, sesame oil, agave, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
4 sheets of raw nori
1 small mango, peeled & julienned
1 carrot, shredded
1 red bell pepper, julienned
1/2 cup purple cabbage, shredded
1 avocado, sliced
Handful of sprouts (mung, daikon or sunflower work nicely)Blue Green Pate
1/2 cup sunflower seeds, soaked & drained
1/2 cup almonds, soaked & drained
1 tablespoon fresh herbs of your choice
1 tablespoon lemon juice
2 teaspoons Nama Shoyu, wheat free tamari or Coconut Aminos
1/2 teaspoon fresh ginger
2 teaspoons spirulina or blue green algae (can substitute kelp or dulse granules)
pinch of sea salt
Spread some of the Blue Green Pate on your raw nori sheet. Add little bits of the roll stuffings of your choice. I started with basil/mint leaves, sprouts, mango, carrots, re bell pepper and avocado.
Here is a raw sushi rolling technique video if you're like me and think you just might screw it up. Regardless of how tight you roll, this entrée will delight and satisfy.
Inspired by Natalia Rose
1/4 cup Nama Shoyu, Wheat Free Tamari
1/4 cup organic maple syrup
1/2 small garlic clove, minced
1/2 teaspoon fresh ginger, finely minced
1/2 teaspoon, sesame oil
Put all ingredients into a blender and combine, or whisk together in a bowl until well combined.
Lemongrass Mint Cooler
2 six inch stalks lemongrass, crushed
2 slices fresh ginger
1 cayenne pepper, sliced (any pepper variety with heat will do)
1 sprig fresh mint
4 cups water
1 -2 tablespoons raw honey
chilled sparkling water
1 lime juiced
lime slices and fresh mint for garnish
In a sauce pan, steep the crushed lemongrass, ginger, pepper, mint, water and honey for a couple of hours on the lowest heat setting. Cool.
Strain this mixture into a glass jar and refrigerate.
To serve, pour the lemongrass infusion over ice, adding a bit of fresh lime juice and sparkling water to finish. Garnish with a sprig of free mint and a lime wedge.
And in case you are curious: