Tag Archives: Natalia Rose

New Recipes from Facebook Page

All recipes are from Posts on the Private Nirvana Lifestyle Cleanse Facebook Page.  If you haven’t joined and would like access please email your request.

Juice

Raw Soup

Salads

Dip/Salsa/Dressings

Non-Starch

Starch

Protein/Flesh

Dessert

Other


 Yummy cucumber dressing – Raw Food Family

Raw Food Family - cucumber dressing • 1 small cucumber, peeled, seeded, and chopped • ¼ cup extra-virgin olive oil • 1 ½ tablespoons freshly squeezed lemon juice • ¼ teaspoon salt • ¼ teaspoon crushed garlic • Dash cayenne (optional) • 1 ½ teaspoons minced fresh dill or basil, or 1/2 teaspoon dried • 1 teaspoon minced onion Put the cucumber, oil, lemon juice, salt, garlic, and cayenne in a blender and process on medium speed until smooth and creamy. Stir in dill and onions. Enjoy!


 Avocado Aioli – Natalia Rose, Fresh Energy Cook Book

Avocado Aioli 1 avocado, coarsely chopped 1 Tbsp. Dijon mustard 3 Tablespoon lemon juice 1 garlic clove 2 Tbsp. olive oil salt & pepper to taste

Combine all the ingredients and blend in a high speed blender until smooth.

Note: Ideal with Kumara Chips and Salad

Kumara Chips – bake in oven with a dash of coconut oil, smoked paprika and sea salt……my favourite lazy Sunday Dinner


Simple and raw bean-free humus recipe – Raw Food Family

The Raw Food Family - Raw bean free humus • 1 cup diced zucchini • 1/3 cup raw tahini • ¼ cup fresh lemon juice • 2 cloves garlic, minced • ¼ teaspoon sea salt, plus more to taste • 1 teaspoons ground cumin • 1/8 tsp chili flakes Blend all ingredients in blender until creamy and smooth. Enjoy!


 Authentic Mexican guacamole recipe – Raw Food Family

Raw Food family - authentic mexican guacamole • 5 large hass avocados (peeled and seeded) • 1 large lime, juice of • 1 medium red onion (diced) • ¾ cup loosely packed fresh cilantro (chopped finely) • 2 large ripe tomatoes (diced) • sea salt • finely chopped fresh jalapeno, or chili powder

Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently Taste and adjust seasoning with salt and jalapeno or chili ( makes 3- 4 servings)


Pumpkin Pie in a Bowl – Natalia Rose

Natalia Rose - Pumpkin Pie in a Bowl • 32 ounces fresh carrot juice • 1 cup raw sweet potato, peeled and cubed • 1 to 2 packets or drops of Nu Naturals • liquid stevia to taste • ½ avocado, pitted • ½ teaspoon pumpkin pie spice Preparation:

Place all of the ingredients in a high-speed blender and blend until smooth. Enjoy right away or store in an airtight container and enjoy within 36 hours.

Makes 4 to 5 cups.


Quick and Simple Bok Choy Soup – Louise Hay

Bok Choy Soup - Louise Hay Preparation time: 15 minutes Servings: 2–4

This soup is easy to make and surprisingly delicious! If you overindulged the day before, this is nice and easy on your digestive system. We’ve had clients double the recipe and eat this soup for an entire day if they’re feeling the need to gently cleanse their system.

• 2 baby bok choy (chopped) • 1 large or 2 small yellow summer squash (sliced) • 1 tsp. coriander (ground) • 1 tsp. fennel seeds • 1 tsp. curry powder • 1 tsp. Celtic sea salt • 2 tsp. ghee • 1 tsp. coconut oil

In a skillet, melt 1 tsp. ghee. Add spices and sauté for one minute. Add 2 cups water and bring to a boil. Add bok choy and sea salt and simmer for 3 minutes, then add yellow squash and simmer for 2 more minutes.

Drain most of the water except for about 1″ (½ cup). With a hand blender or food processor, blend the ingredients until smooth. This makes a soup with a nice consistency (not too watery and not too thick).

At the end of cooking, add additional ghee and coconut oil to taste.


Pumpkin and Leek Soup

pumpkin & leek • 1 Tbsp. coconut oil • ½ red onion, finely sliced • 1 leek, chopped • 2 – 3 garlic clove, diced • ½ tsp. coriander flakes or bunch of fresh coriander • 1 tsp. ground cumin • ½ peeled pumpkin, diced • vegetable stock (cover pumpkin or water with 1Tbsp. vegetable bouillon) • Spike Seasoning • Salt & pepper to taste • Avocado, sliced (garnish, optional)

Add pumpkin and stock to saucepan and bring to the boil. Turn heat to low, cover and simmer for 30 minutes.

Heat coconut oil in a saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds.

Allow pumpkin and leeks to cool slightly then blend together in batches (food processor), until your desired consistency. I like my soups quite chunky, add more liquid if needed.

Return soup to pan, and reheat gently.

Note: for added substance/garnish add a few sliced of avocado


ARE YOU MISSING POTATOES OR MASH PUDS?

Carrot & Swede Mash

mash • ½ swede • 4 carrots • Butter • 1 tsp. raw honey (if not yeasted) or stevia to taste • Salt & pepper to taste

Peel and chop swede and carrots.

Cook the swede and carrots in boiling salted water for 15 to 20 minutes, until tender. Drain well, then return to the pan. Put the pan back on a low heat on the hob for 1 minute to cook off any excess moisture.

Remove from the heat, mash well and stir in the butter knob butter and raw honey. Season with salt and pepper.

Tip: Great with sautéed vegetables or when missing mash potatoes. Remember to start the meal with a salad, to help sheppard the cooked meal through.


Baked Eggplant

egg plant • 1 eggplant • Coconut oil • ½ red onion, sliced • 2 garlic gloves, diced • ½ to 1 zucchini, cubed • 2 tomatoes, cubed • ¼ to ½ pepper (any colour), cubed • fresh herbs; basil, thyme, oregano or coriander • Goats Feta, cubed • Sea salt and pepper to taste

Preheat oven to 200

Cut the eggplant in half, lengthwise, and scoop out the centre, leaving enough meat inside the skin so that it holds its shape. Baked upside down with a small amount of coconut oil. Also bake eggplant pulp at the same time. Season with sea salt & pepper. Bake until lightly tent with fork.

Prepare all other ingredients, combine together in a bowl, and then add baked eggplant pulp. Season with sea salt and pepper.

Turn eggplant up the right way, add a knob of butter in each half and fill with the above mixture.

Bake for another 10 min – 15 mins.

Note: You could sauté the mixture but I like my veggies semi cooked! For added flavour add ¼ cup sun-dried tomatoes (soaked in water, drained and diced)

Soups

Vegetable Stock

To make 4 cups of vegetable stock

  • 2 large onions
  • 2 medium carrots
  • 3 stalks of celery
  • 1 whole bulb of garlic
  • 10 peppercorns
  • bay leaf

Remove leaves from the celery stalks, especially those on the outside as they are bitter and should not be added.

Garlic is the base flavour for this stock, so we use a whole bulb of garlic. Break up the bulb into individual cloves. Peel the garlic.

Chop the vegetables into large chunks.

Once all of your ingredients have been prepared, combine them in a large stockpot large enough to hold the covering water. Pour enough water into the stockpot to completely immerse the vegetables.

Add aromatics to the vegetable medley. We used peppercorns and a bay leaf. You can also add herbs or scraps leftover from other dishes. Sweet potato scraps will help thicken the stock a little. Parsley, thyme, or rosemary stems are other good additions. If you’re planning on using this stock in an Asian recipe, try adding fresh, peeled ginger.

Turn the stove to a high temperature, and bring the stock to a quick boil. Once the water has begun to boil, turn the stove down to low. Allow the vegetables to simmer for an hour. Any longer than an hour and the vegetables will begin to turn mushy and begin to lose all their vibrant flavour.

Strain your stock through a fine mesh straining device.


Vegetable Broth

  • distilled or spring water, cover vegetables well
  • ginger root
  • 1 whole bulb of garlic, peel
  • 10 pepper corns
  • celtic sea salt, to taste
  • Seasoning – Spike, to taste
  • 1 beetroot
  • 3 carrots, chopped
  • 3 celery, chopped
  • 1 cup cabbage, chopped
  • 1 cup spinach, chopped
  • 1 cup pumpkin,
  • 2 strips of komba seaweed

Place all ingredients in a cooking pot. Bring to a full boil, then reduce heat to a simmer, cover partially, and let cook until liquid is reduced to about half. Strain the broth into a bowl. Discard the vegetable pulp and drink the broth in the late after, ideal to break juice fast.


Avocado Broccoli Soup

Ingredients for 4 Servings

  • 2-3 flowers broccoli
  • 1 small avocado
  • 1 yellow onion
  • 1 green or red pepper
  • 1 celery stalk
  • 2 cups vegetable broth
  • Celtic Sea Salt to taste
  • Cumin, basil, fresh cilantro or your favourite spices to taste

Heat vegetable broth (do not boil).

Add chopped onion and broccoli, and warm for several minutes.

Then put in blender, add the avocado, pepper and celery and puree until the soup is creamy (add some more water if desired).

Flavour and serve warm. Delicious!!


Fresh Garden Vegetable Soup

  • 2 large carrots
  • 1 small zucchini
  • 1 celery stalk
  • 1 cup of broccoli
  • 3 stalks of asparagus
  • 1 yellow onion
  • 950mls water
  • 50/100mls vegetable broth
  • fresh basil
  • sea salt to taste

Put water in pot, add the vegetable broth as well as the onion and bring to boil.

Meanwhile, chop the zucchini, the broccoli and the asparagus, and shred the carrots and the celery stalk in a food processor.

Once the water is boiling, turn off the stove as we do not want to boil the vegetables. Just put them all in the hot water and wait until the vegetables reach desired tenderness.

Allow to cool slightly, then put all ingredients into blender and mix until you get a thick, smooth consistency.

Taste with salt, serve warm and ENJOY!

(Of course you can replace one or the other of the vegetables, just try out what you have in the house.)


Comforting Carrot-Sweet Potato Soup

Makes 4 servings Natalia Rose

  • 2 sweet potatoes
  • 2 cups baby carrots
  • 1 cup water
  • 2 cups Pacific Brand vegetable broth
  • 1/2 teaspoon Celtic sea salt
  • 1 packet stevia (optional)
  • 1/4 teaspoon cumin
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon minced ginger
  • 1/4 teaspoon garlic

This soup is so easy (no chopping required). Bake the sweet potatoes and boil the carrots until soft. In a blender, mix all ingredients and process until uniform.

Pour mixture into large saucepan and heat to taste.


Quinoa and Vegetable Soup

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Hearty soup with lots of vegetables, yummy very tasty!

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 clove garlic, minced
  • 2 carrot, spiralized
  • ½ broccoli, cut into ¼ florets
  • ½ swede, spiralized
  • 6 brussels sprouts, cut into ¼
  • 2 tsp. dried parsley
  • 1 tsp. dried basil
  • 1 bay leaf
  • 1 pinch dried thyme
  • Chilli flakes (to taste)
  • 1 ¼ litre vegetable broth or water – add 1 Tbsp. Rapunzel Vegetable Bouillon
  • 1 Tbsp. tamari or braggs (to taste)
  • ½ cup quinoa
  • Salt & Pepper to taste

Directions

  1. Heat olive oil and butter in a large pot or dutch oven over medium heat; sauté onion, garlic, broccoli and brussels sprouts, then finally add spiralized carrot and swede. Add parsley, basil, bay leaf, thyme, vegetable broth, and bring to a boil. Reduce heat and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish with a mixture of sprouted beans

Prep: 30 mins

Cook: 45 mins

Ready in: 1 ¼ hrs


Pumpkin and Leek Soup

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  • 1 Tbsp. coconut oil
  • ½ red onion, finely sliced
  • 1 leek, chopped
  • 2 – 3 garlic clove, diced
  • ½ tsp. coriander flakes or bunch of fresh coriander
  • 1 tsp. ground cumin
  • ½ peeled pumpkin, diced
  • vegetable stock (cover pumpkin or water with 1Tbsp. vegetable bouillon)
  • Spike Seasoning
  • Salt & pepper to taste

Step 1 – Add pumpkin and stock to saucepan and bring to the boil. Turn heat to low, cover and simmer for 30 minutes.

Step 2 – Heat coconut oil in a saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds.

Step 3 – Allow pumpkin and leeks to cool slightly then blend together in batches (food processor), until your desired consistency.  I like my soups quite chunky, add more liquid if needed.

Return soup to pan, and reheat gently.

Prep: 10 mins

Cook: 30 mins

Ready in: 45 mins


Roasted Beet Soup with Ginger & Wasabi Cream

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  • 4 medium beets, scrubbed and ends trimmed, chopped
  • 1 large onion, chopped
  • 1 (3-inch) knob ginger, scrubbed and sliced
  • 3 garlic cloves, finely chopped
  • 6 cups water
  • Kosher salt and black pepper to taste
  • 4 oz. fresh goats cheese
  • 1 Tbsp. wasabi paste
  • Juice of 1 lemon
  • 1 Tbsp. snipped chives (for garnish)

Put the beets, onion, ginger, and garlic in a large stockpot with water and bring to a boil. Turn down the heat and simmer for 45 minutes to 1 hour until beets are soft. Puree the cooked vegetables using an immersion blender or in batches in a blender or food processor. Season with salt and pepper as desired.

To make the wasabi cream, whisk the goat cheese, wasabi paste, lemon juice, and up to 1 Tbsp. of water as needed for desired consistency. Season with salt and pepper as desired.

Ladle the beet soup in bowls. Drizzle wasabi cream on top and garnish with freshly snipped chives just before serving.

Serve 4 – Natalia Rose – The Fresh Energy Cookbook

 


Dips or Salsa

Raw Hummus

hummus

  • 1 – 1 ½ zucchini (if yellow, you can leave skin on), dice
  • juice of 2 lemons
  • 4 Tbps. Tahini (Chantal brand)
  • 7 sundried tomatoes (dice and soak for 30mins)
  • ½ tsp. cumin
  • ½ tsp. turmeric
  • ½ tsp. paprika
  • 2 sprigs of fresh mint
  • 2 – 3 cloves of garlic
  • Himalayan salt to taste

Combine all the ingredients and blend in a high speed blender until smooth


Avocado Aioli – Natalia Rose, Fresh Energy Cook Book

Avocado Aioli

  • 1 avocado, coarsely chopped
  • 1 Tbsp. Dijon mustard
  • 3 Tablespoon lemon juice
  • 1 garlic clove
  • 2 Tbsp. olive oil salt & pepper to taste

Combine all the ingredients and blend in a high speed blender until smooth.

Note: Ideal with Kumara Chips and Salad

Kumara Chips – bake in oven with a dash of coconut oil, smoked paprika and sea salt……my favourite lazy Sunday Dinner!


Carrot & Coriander Dip – Shazzie

From ‘The Complete Book of Raw Food’ – great juice fast breaker!

  • ½ onion, peeled and diced
  • Bunch coriander, finely chopped
  • 1 lime, juiced
  • 2 carrots
  • ½ avocado, diced
  • 1 glove garlic, peeled and chopped

Blend in processor or blender.


Nirvana’s Guacamole

Great salad topping or dip for raw food platter!

  • 2 Avocados
  • ½ Red Onion
  • 2 Tomatoes
  • Coriander handful
  • 1 Red /or Green Chilli
  • ¼ Red Capsicum
  • 4 Garlic Cloves
  • Sea Salt to taste
  • Splash of Olive Oil
  • 2 tsp. Ground Cumin
  • 1 tsp. Paprika
  • Lime or lemon juice to taste
  • *Spicy add pinch Cayenne Pepper

All ingredients finely chopped and mix.


Salsa

  • 4 tomatoes diced
  • 1 clove garlic, chopped
  • ½ red onion, chopped
  • Coriander, chopped
  • ½ tsp. cumin
  • ¼ tsp. paprika
  • Lemon juice to taste

Blend all ingredients in a bowl and serve over salad or as a dip for raw vegetables.


Avocado, Tomato, and Cucumber Salsa

  • 1 ¼ cups coarsely chopped seeded peeled cucumber
  • 1 cup grape tomatoes, halved
  • ½ cup red onion
  • ½ cup chopped avocado
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons fresh lime juice
  • 1 jalapeño pepper, seeded and finely chopped (optional)
  • Sea salt to taste

Combine all ingredients, cucumber, tomatoes, onion, in a medium bowl, tossing well. Serve over salad or as a dip for raw vegetables.


Spinach Avocado Dip

  • 150g fresh spinach
  • 1 Avocado
  • 1 cup parsley
  • 1 cup dill
  • 1 tbsp. Tahini
  • 1 garlic clove
  • Sea salt and pepper to taste
  • 1 Chilli (optional – if you like it spicy!)

Put all ingredients in a blender and mix until smooth and creamy. Add some salt and pepper to taste.

It’s so easy! Enjoy the dip with carrots, cucumber or your favourite veggie!


Salsa Mexicana

  • 3 big tomatoes
  • 2 green chillies
  • 2 spring onions
  • 2 cloves of garlic
  • A handful of coriander
  • 1 pinch of sea salt or organic salt
  • 1 pinch of cayenne pepper
  • Juice of 1 small lime

Put the tomatoes in small cubes, clean the chillies and cut them in very small pieces, cut the spring onions in rings and chop the garlic cloves in also very small pieces.

If you prefer a “chunky” salsa, put all ingredients in a bowl and mix well. Taste with salt and pepper. Ready!

If you prefer a “smooth” salsa, put all ingredients in a bowl and mix well. Then, pour the mix in a food processer and mix for a few seconds (not too long!). Taste with salt and pepper and enjoy your freshly made Salsa!!


Eggplant Dip

  • 700g eggplant
  • 6 Tbps. tahini
  • 2 cloves of garlic
  • handful of parsley
  • 5 Tbsp. fresh lemon juice
  • Pinch of sea salt
  • Pinch of cayenne pepper

Preheat oven to 400° F.

Clean eggplants and prick in several places with fork. Then place them on grid in oven and bake for around 30-40 minutes, until the pulp is soft.

Meanwhile cut the garlic and parsley into small pieces.

When the eggplants cooled down, peel them and scoop out the pulp.

Place the pulp on a chopping board and chop very finely. Then put in it in a bowl, pour over the lemon juice and mash with a fork until very smooth.

Add the tahini paste, the parsley and garlic, mix well. Season with salt and pepper.


Tapas / Side Dish

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Nori Vegetable Rolls with Wasabi Avocado Dip – Natalia Rose

  • 3 Nori sheets
  • 2 cups field greens
  • 1 beet, julienned
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 2 Scallions, halved and sliced (white and green parts)

On the left side of a nori sheet, place a mound of greens and top with some of each of the remaining vegetables, letting them hang over the edges a bit. To roll, bring the bottom left corner to the top right corner to create a triangle shape, and continue rolling until it forms a cone. Repeat for all 6 rolls and serve with sauce on the side.

Wasabi Avocado Dressing

  • 2 ripe avocados
  • 1 Tbsp. wasabi paste
  • 1 scallion, chopped
  • 2 Tbsp. fresh lemon juice
  • Salt & pepper

Combine all the ingredients in a high speed blender and blend until smooth.


burrito2 (2)

 Nirvana Burrito’s

  • 2 Nori sheets
  • Field greens or baby kale and baby rocket
  • 2 leaves of Cos Cos, cut in half and remove stem
  • Your choice of vegetables;
    • beetroot, julienned
    • carrot, julienned
    • cucumber, julienned
    • purple cabbage, julienned
    • tomatoes
    • mircogreens
    • radishes
    • zucchini, julienned

Place Nori Sheet, shiny side down. Spread Hummus filling (dip section) over ¾ Nori Sheet

Place 2 halves of Cos Cos, covering ½ Nori sheet, then spread Avocado Aioli (dip section) over Cos Cos

Place baby kale and baby rocket

Place 3 to 4 types of your favourite vegetables, julienned

Roll firmly (to seal Nori apply water at the end of sheet), and slice in half on a diagonal with a shape knife.  Enjoy!


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Sushi Filling – Sally Jackson

  • 6 cups chopped parsnip
  • 1 Tbsp. almond butter
  • 1 Tbsp. coconut oil
  • 1 Tbsp. tahini
  • 2 Tbsp. tamari (maybe a little less to taste)
  • 2 Tbsp. lemon juice
  • 1 ½ tsp. sesame oil
  • 1 tsp. salt

* Favourite vegetables; red pepper, carrots, cucumber, avocado etc.

Place parsnip in food processor and pulse to rice-like constancy.

Whisk or blend liquid ingredients then stir thoroughly through parsnip in a large bowl.

Serve over salad, in lettuce cups, as a side dish or stuff into Nori rolls.

Wrap – Nori sheet

Condiments – ginger, wasabi paste


Stuffed Avocados

Ingredients for 1 person

  • 1 Avocado, ripe
  • ½ tomato
  • 1 tsp. minced onions
  • 1 Tbsp. fresh basil
  • 1 tsp. oregano
  • 1 Tbsp. fresh lime juice
  • Sea salt and pepper

Cut avocado in half and remove seed. Then season both halves with salt and pepper.

Now mix the chopped tomato, the minced onion, the lime juice and place it in the avocado pit holes.


Tomatoes Stuffed with Broccoli and Goats Feta

  • 8 medium tomatoes
  • 200g broccoli
  • Goats Feta
  • 1 small red bell pepper
  • 2 medium red onions
  • 1 clove garlic
  • 1 Tbsp. basil
  • 1 pinch sea salt and cayenne pepper to taste

Cut off the stem ends of the tomatoes and scoop out the pulp. Take care to leave at least 0,5 cm (0.25 inch) of tomato to the skin for stability (tip: you can use the pulp for salsa or tomato sauce).

Then chop all ingredients into small pieces and stir-fry for 6-8 minutes in a pan with some butter. Add salt and pepper and mix well.

Now fill the tomatoes with the mixture and put them in the pre-heated oven at 160°C (325°F) for around 20 minutes.

Enjoy as snack or side dish.


Tomatoes with Feta & Basil

Ingredients for 4 persons

  • 4 big tomatoes
  • Goats Feta
  • 1 bunch fresh basil
  • 2 cloves of garlic
  • Juice of 1 lemon
  • Sea salt and pepper

For each person slice one tomato and arrange the slices on a plate. Put some salt and pepper to taste.

Cut the feta in very thin slices, then marinate it in the lemon juice and also add some salt and pepper.

Then put the slices on top of the tomatoes.

Afterwards, pour over the minced garlic and decorate with the fresh basil leaves.


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‘Pasta’ Marinara

Serves 2-3

Pasta;

  • 2-3 zucchinis

Marinara Sauce;

  • 2 large ripe tomatoes
  • 1 cup sundried tomatoes
  • 1 red bell pepper
  • 2 Tbsp. minced fresh basil / 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 4 button mushrooms
  • 1 tsp. crushed garlic (optional)
  • 4 Tbsp. olive oil (optional)
  • 1/2 tsp. salt (optional)
  • Dash black pepper
  • Dash cayenne

Additional veggies (optional);

  • 1/2 red bell pepper
  • 100g cherry tomatoes
  • Any other veggies you like! (carrot, mushroom, onion…)

Marinara sauce;

Put all ‘sauce’ ingredients into a food processor / blender. Turn appliance on until desired consistency is achieved. If desired, chop up some extra veggies to add ‘crunch’ to your dish.

Pasta;

Using either a spiralizer or vegetable peeler, create ‘noodles’. Peel the skin off the zucchini for a more authentic pasta feel, or leave the skin on for a crunchier texture.

Spiralizing / peeling carrot is also a nice variation.

Pour the sauce over the pasta and enjoy!


Nori Rolls

  • 1/2 cauliflower
  • 1/2 brocco-flower
  • carrots and cucumber sticks
  • 1 avocado
  • sprouts

Blend some cauliflower and brocco-flower, until ‘rice like’.  Spread cauliflower and brocco-flower rice on the nori sheets

Layer carrot and cucumber sticks, avocado and sprouts on rice

Drizzled a little tahini on top. Roll up and slice, enjoy!

Dipping sauce of braggs or tamari, sprinkled with sesame seeds