Plant-based California rolls a healthy dinner option
- February 8, 2018
- By Marie-Claire Hermans | Energy for Experts
- Categories: Healthy Eating, Healthy Recipes, Nutrition
Stopping cooking your food doesn’t mean that you have to stop indulging the fancy little joys of life.
On the contrary — so many more benefits come your way when you get rid of all the junk on your plate and replace it with quality alternatives: energy, a youthful feeling and look, balance, self-love, and a fulfilled heart, among others.
An essential factor that many overlook when they start eating healthy is: always replace with style. The eye wants to enjoy your healthy choices, too.
Take these hip California rolls for instance; by looking at them, can you tell that they are purely plant-based? That there is no fish or other animal products involved?
Would you say “no” to them if someone served them to you with the message that they are raw?
That’s exactly why these hipsters are packed with omega 3 for a strong heart, smart decisions and strong focus. Who knew that good taste and health go so well together?
- Food processor (any will do)
- Chef’s knife
- Sushi mat
- Plastic Ziploc bag, large enough for the sushi mat
FIRST, MAKE YOUR FILLING (for about 3 rolls)
- 2 parsnips
- 3 tbsp. grated ginger (if you want stronger, add more)
- juice of half a lemon or lime (taste for the right balance)
- 1 clove of garlic, pressed
- ½ to 1 tsp. sea salt (to taste)
- a grip of white and black sesame seeds
- 2 tbsp. cashew butter (or white almond butter — the filling needs to stay white)
INSTRUCTIONS FOR THE ‘RICE’
- Chop up all ingredients for the filling — except for the cashew butter — in your food processor until you have a fine rice structure.
- Now add the cashew butter and process into a very fine sticky grain.
- Taste and add what you miss (salt, ginger, lemon), set aside.
INGREDIENTS FOR THE ROLLS
- ½ nori sheet (rip off about half of the sheet)
- fine-sliced cucumber, red bell pepper or red beet, spring onion
- handful of sprouts or fine green of choice (alfalfa, chervil)
- 3 fine young green asparagus per roll
- about 3 fine slices of avocado per roll
- fresh cilantro (can be replaced by chervil)
- 1 ripe, but firm, avocado
INSTRUCTIONS FOR THE ROLLS
- Shove your sushi mat into the plastic bag, push the air out and close.
- Place half a nori sheet with the wide side against the side of the mat. The shiny side of your sheet is on the sushi mat.
- Flatten a few spoons of the parsnip rice onto the sheet.
- Divide the rice on to the sheet with your fingers: cover all of it.
- Gently push the rice down and make a thin layer of about 0.15 to 0.19 inches.
- Sprinkle some white and black sesame seeds on top and push gently again.
- Now flip the sheet over on to your plastic wrapped sushi mat: the nori is now on top.
- Place a small selection of your sliced veggies in the middle of the sheet.
- Roll up and stop to firm up the roll: push gently with your index fingers on top.
- Continue rolling firmly but don’t push too hard.
- Close the roll and push slightly again with the sushi mat so you have a firm roll.
- Spoon half of an avocado out of its peel (optional step but hip and healthy).
- Placed on the cutting board, make very thin slices in the width with a sharp knife.
- Transfer to your hand palm and gently spread them out a bit: looks like scales.
- Now flatten them on to your roll and push again with your plastic wrapped sushi mat.
- Eventually, you can cut the sides of the avocado straight to have a clean effect.
- Take your sharpest knife and make even, bite sized pieces (the seam is at the bottom).
- Serve with a little bit of Tamari, Wasabi and pickled ginger.
- Once you get the hang, these rolls are ready in 15 minutes! First time may take 30 minutes, however.
- You can serve these rolls without the last step with the avocado on top when you’re in a hurry.
- These rolls are a hip and hot starter for any party or “sharing” table; they also look hip in your lunch box to your office or a meeting.
- You can easily make these rolls the evening before you need them.
- Store covered in the fridge: They stay well for three days.
- Rolls are a heavenly way to use up veggie leftovers in your fridge.
- First make the “mise en place” of your vegetables: saves time!
- You can replace the parsnips by cauliflower or almonds.
- Leftovers of the filling are lovely in a salad.
Marie-Claire Hermans became an energy coach with Energy for Experts after surviving a killer cocktail of six disabling diseases, cracking the code of complete exhaustion, and healing two remaining so called “incurable” diseases by mastering her diet, mindset and self-care. She specializes in showing people how they can generate the energy they desire to express their full potential and live their ideal lifestyle. Visit www.energyforexperts.com to learn more and to book a free conversation.