Raw Sushi with Parsnip Rice

This recipe I have found online from the book Everything Raw Recipe Book and you must try! The parsnip rice is genius. I have made cauliflower rice and Jicama rice but this raw rice recipe is my favorite and is easy with a few ingredients and food processor.  In the picture I didn’t have scallions the first time I made it so I used a regular onion both work well. I served the nori rolls with wasabi and organic shoyu.

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INGREDIENTS | SERVES 2

1 parsnip, peeled and chopped
1 tablespoon lemon juice
2 tablespoons scallions, minced
2 teaspoons minced ginger
¼ teaspoon salt
2 nori sheets
¼ cup cucumbers in matchstick slices
¼ cup avocado in matchstick slices

Place the parsnip into a food processor and process until it becomes the consistency of rice.

Add the lemon juice, scallions, ginger, and salt to the food processor.

Lay the nori sheets flat on a bamboo sushi mat or cutting board. Spread ¼ cup parsnip rice along one edge. Place the matchsticked vegetables on top of the parsnips.

Tightly roll up the nori roll using your fingers or the sushi mat. Use a little water to wet one edge of the nori to help create a seal. Let it sit for 5 minutes and slice into 6 equal parts.

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PER SERVING:

Calories: 64 | Fat: 3 g | Protein: 2 g | Sodium: 303 mg | Fiber: 4 g
For more recipes and resources go to http://www.netplaces.com/raw-food-recipes/burgers-wraps-and-sandwiches/nori-protein-roll-with-parsnip-rice.htm

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Sweet and Spicy Kale Salad

This ‘recipe’ I am sharing I don’t use measurements, I approximate and add seasonings until I like the way it taste. So you can add and omit ingredients to your tastes and health needs. Here’s what I love. Also massage the kale

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after you wash it and add oil to release the water and  make it more digestible.

2lbs kale washed stalks and large veins removed
1/2 c Extra virgin olive oil
1/4 c Grade B Maple Syrup (or raw agave syrup)
Juice of 1/2 lime
4 Tbsp of homemade or favorite hot sauce
1-3 Tbsp Garlic powder
1-2 Tbsp Onion powder
1-2 tsp Italian seasoning blend
1 Tbsp salt-free seasoning blend
1-2 tsp crushed red pepper (optional for spicier flavor)
Sea salt to taste (optional)

Young and Raw’s Heirloom Lasagna

The young and raw blog is one of my favorites. The bloggers use quality ingredients, the presentation is beautiful and this is a gourmet level dish that I have made my own on my miniscule budget.
Check out their site.

Raw Vegan Heirloom Lasagna

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Tools: knife, food processor, blender

Noodles
1 Zucchini
2 tbsp lemon juice
1 Tbsp oregano
1 Tbsp thyme
3 heirloom tomatoes

Slice zucchini  thinly by hand or cut in half and slice with food processor placing it lenth wise in your machine. Place in bowl and add lemon juice and herbs and set aside. Turn your tomatoes on the side and cut in thick, round slices and place in clean bowl. 

Truffle Cashew Ricotta
2 c soaked cashews
1 tsp black truffle oil
4 Tbsp lemon juice
1 tsp nutritional yeast powder
1/3 c spring water

Place all ingredients in blender and blend. Put thick cashew cheese in a bowl.

Vegan Pesto
3/4 c raw pine nuts
3/4 c raw vegan parmesan cheese
1 c fresh basil
1/4 c virgin coconut oil
1 small clove of garlic
1/2 tsp pink Himalayan salt (optional)

Place all ingredients in food processor with s-blade and process until everything is incorporated.

Red Pepper Tomato Sauce
1 red pepper
1 c soaked sundried tomatoes
1/4 medium yellow onion
2 cloves of garlic
1/2 tsp fresh oregano
1 c fresh basil
1/2 tsp pink Himalayan salt
1/4 tsp black pepper

Place all ingredients in blender and blend.

Building your lasagna
To assemble place one slice of tomato on a plate spread cheese, pesto, tomato sauce then slice of marinated zucchini then repeat and top with a slice of tomato sprinkle with remaining vegan parmesan, a dollop of cheese and basil. It is so good.