I love love love the taste of nori! I think I could eat nori rolls every single day for lunch. Which I could pretty much do now for a while… what with the fifty pack of raw nori sheets I just purchased at the Sacramento Natural Foods Coop today!
I have been raw for about a week and a half now. Luckily I have had extremely mild detox symptoms, probably due to my relatively healthy vegan diet before the transition. I experienced a little bit of tiredness and congestion in the very beginning, but now I am beginning to feel really great, and I am starting to get the hang of the raw life more and more.
To be honest with you, so far I suck at sprouting. I am a sprout murderer. I am a very hands on learner, and I usually like to glance at directions just to get an idea of what I am doing, and then immediately dive into the experience and process. Apparently, that doesn’t work with sprouts. You have to know exactly what you are doing, otherwise you will ferment or drown your sprouts, like I just did to my chickpea and quinoa sprouts : ( . Luckily, the terrible smells have taught me a lesson: to sprout you need to follow directions!
But I found a great online resource: Sprout People. So now, armed with information, I try, try again. Hopefully I will have a really neat-o recipe up soon that involves sprouts!
Back to the land of nori! I made these delicious rabbit rolls for lunch, gobbled them down quick, and then made more for Jef on his lunch break!
Here’s what goes into a rabbit roll:
- Raw nori sheets
- Julienned cucumber
- Grated carrot
- Sliced green onion
- Lots of sliced avocado
- Raw Coconut aminos (for dipping)
The method is simple. Pile your ingredients on top of each other towards the edge of a nori roll, and then begin to tightly wrap and roll completely towards the opposite edge. Use some filtered water to dampen the edge at the end, so that your roll will stick nice and good.
Play with your ingredients! If you have sprouts, add them. Or perhaps your could make a tasty nut/seed paste with a lemony taste. Sometimes I like to add herbs like cilantro and basil to my nori rolls.. as they are a very delicious addition.
Many people recommend using a bamboo roller to make the perfect roll, but I believe they are completely unnecessary. All you need is a flat surface and some serious hand skills! Don’t worry, skills come with practice. And these are so good, you will want to practice lots and lots!
Raw coconut aminos!? What in the world are raw coconut aminos!?
I just learned about this magical concoction (that is a great alternative to soy sauce) from Chef Brooke at The Green Boheme. Let me break it down for you: coconut aminos are made from the sap of the coconut tree, which is raw and low glycemic, with a nearly neutral pH. It just so happens to be an abundant source of amino acids, vitamins, and minerals. In fact, it contains 17 amino acids, which is 2-14 times the amino acid content of soy.
Sounds magical, doesn’t it? It’s flavor is sort of sweet and smoky, and not coco-nutty at all, but delicious nonetheless!
P.S. Look at this beautiful harvest from our garden! We have here some cherry tomatoes, heirloom tomatoes, lemon cucumber, rainbow kale, and another mystery cucumber whose skin is VERY bitter. Hooray for fresh, organic, homegrown veggies!