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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Raw Pad Thai

When I first began my raw vegan journey in 2007 I didn’t have enough variety in my raw meals and I wasn’t eating enough. Now I am taking my time and incorporating new dishes that are inspired by my favorite cooked dishes. Thai is one of my favorite cuisines. This wonderful recipe is a raw version of pad-thai. I mixed a couple different recipes I found online, based on what I had in my kitchen. It was delicious. Not as oily as the cooked version but very satisfying.

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Raw Pad-Thai
Recipe inspired by http://www.rawfullytempting.com/2011/02/pad-thai.html?m=1 and http://www.oneingredientchef.com/kelp-noodle-pad-thai/

· 1 12oz package Kelp noodles
· 1 large Zucchini
· 1 Tbsp lime juice
· 1/4 head of cauliflower
· 1 c broccoli florets
· 1/2 c red cabbage
· 1/2 c bean sprouts
· 1 medium carrot
· 2 radishes
· 1 peach
· 1 stalk celery
· 3 spring onions
· 3 tbsp cilantro
And your favorite fruit or vegetables like mushrooms, bok choy, snow peas, apples or young coconut meat.

Materials needed: Spiralizer or madoline slicer or jullienne slicer and a blender

Vegetable Marinade
·  1 Tbsp maple syrup
·  2 Tbsp soy sauce (or nama shoyu or tamari)
· 1 clove of garlic minced
· 2 thai chile’s minced
· 1 tsp thai basil
· 1 Tbsp olive oil

Peanut Sauce
· 1/2 c peanut butter (or almond butter or sunflower butter)
· 1 Tbsp lime juice
· 3 tsp ginger
· 1 Tbsp maple syrup
· 1 Tbsp soy sauce ( nama shoyu or tamari)
· 1 date soaked, pitted and diced
· 1/2 tsp cayenne pepper
· 3 Tbsp sesame seeds (for garnish)

Soak kelp noodles in warm water and put to the side. Spiralize or jullienne zucchini and pour lime juice over zucchini “noodles” to soften and put to the side. Whisk marinade then chop or jullienne remainder of vegetables and toss with marinade and cover for at least an hour at room temperature or overnight in the fridge. Blend peanut sauce and plate kelp and zucchini noodles then marinated vegetables and pour peanut sauce over and sprinkle with sesame seeds.

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