Ginger Almond Nori Rolls
|Garlic||1 Clove (5 gm)|
|Celtic sea salt||1 1⁄2 Teaspoon|
|Soaked almonds||1 Cup (16 tbs), dry|
|Juice of a lemon||1|
|Water||1⁄4 Cup (4 tbs)|
|Nori seaweed sheet||2 (raw organic nori)|
|Spinach||2 Cup (32 tbs)|
|Carrot||1 1⁄2 , chop (Cut lengthwise)|
|Mung bean sprouts||1 Cup (16 tbs)|
1)In a food processor process together into a paste the almonds and salt along with lemon juice. Make sure to add enough water to the make a patte like texture.
2)On a nori seaweed sheet spread some lettuce at the bottom to prevent the nori sheets from getting soggy.
3)Top the spinach with the patte mixture and carrots and top off with mung sprouts.
4)Roll the nori while squeezing it gently as you roll.
5)Cut the roll into desired thickness and serve with your favorite raw vegan sauce and enjoy!