Looking for an excellent source of vegetarian alkalizing protein, healthy fats, enzymes, vitamins and mineral-rich carbs to replenish your tank after a workout? You don’t have to be a sushi master chef to roll nori, says lifestyle wellness and natural nutrition educator Teri Gentes. Simply dive in and give it a try. If you don’t like nori or would like a simpler preparation, make the hummus as directed and either use it as a dipping snack with vegetables or make cucumber boats by hollowing out the seeds and filling the space left with the nut hummus. Whichever option you choose, it will taste amazing and provide excellent nourishment, Gentes says.
Raw Nut Hummus
1 cup each, raw almonds and cashews (Soak nuts in water 8 hours or overnight; then drain and rinse.*)
1–2 cloves fresh garlic
½ cup Vidalia onion, chopped
¼–⅓ cup raw tahini (sesame seed paste)
*Soaking the nuts activates enzyme activity for improved digestion and nutrient absorption.
Purée first three ingredients in food processor. Add remaining ingredients and blend while slowly drizzling in olive oil. Adjust thickness by adding more oil (very thick texture is best for wraps). Season to taste. Makes about 3½ cups.
8 sheets raw nori
2 cups veggie crudités
Assemble rolls by placing nori sheet (narrow end closest to you) on dish towel. Spread approximately ⅓ cup nut hummus evenly over top half of nori (closest to you), leaving 1-inch border at bottom edge.
Arrange 2-inch row of crudités and greens over hummus from one side to the other. Lifting towel, begin to roll nori leaf to form a circle enclosing the veggies; continue to roll tightly, pressing firmly as you roll. Moisten end border with water and press to seal. Continue with remaining rolls. Refrigerate until serving time.
To serve: Slice each roll into 1½-inch rounds using sharp knife. Garnish as desired. Alternatively, wrap rolls in parchment paper first, then in plastic wrap, for a great grab-and-go lunch.
Source: Original recipe created by Teri Gentes, www.terigentes.com.
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