Nori Rolls w/ Sprouted Almond Sauce
Likely the best invention from the Milagro Kitchen ~ My original Catering & Retreat Business! These fantastic rolls are a marriage of fragile Vietnamese salad rolls and Japanese sushi rolls. They were invented on the spot at our Summer Solstice Yoga and Surf Retreat in Tofino in 2004 and travel well for dinner parties or picnics.
Makes 15 rolls
Ingredients
1 package of soba or rice noodles OR Keep it RAW with kelp noodles
2 carrots, julienne
1⁄2 jicama, julienne
1 cucumber, julienne
1 red pepper, julienne
4 stalks green onion, minced
2 Tbsp toasted sesame oil
2 Tbsp tamari or nama shoyu
1/2 cup cilantro or mint, minced
15 sheets of toasted nori
15 rice paper wrappers
Mindful Preparation
Cook soba noodles OR cover rice or kelp noodles with boiling water and allow to soften for 5 minutes
Drain and rinse with cold water. Chop with scissors to make into bite size pieces
Combine noodles with remaining ingredients and toss to thoroughly combine
Set up your working station with a bowl of warm water and a clean surface to roll
Place one rice paper at a time in warm water for 15-20 seconds, until soft
Place softened paper on surface and cover with a sheet of nori
Take 1/4 cup of noodle mixture and place in the bottom half of the nori. Leave an inch of space at the bottom and sides of the nori, fold over the mixture, fold the sides in and roll into burritos.
Sprouted Almond SauceMakes 1 cup
Ingredients
¼ cup coconut aminos or wheat free tamari
2 tbsp apple cider vinegar
1 tbsp sesame oil
1 tbsp maple syrup, honey or coconut sugar
juice of 1 lime
1/4 cup sprouted almonds
2 garlic cloves
1 tbsp ginger
¼ tsp chili flakes
¼ cup cilantro or mint
Mindful Preparation
Place all ingredients except cilantro or mint in a blender in the order listed ~ liquids at the bottom
Blend until combined, add a little water if needed
Add cilantro or mint and pulse to incorporate, but keep some texture
