This is a guest post by Mays, a graduate from the institute of CNM – the college of Naturopathic Medicine; an intense 3 year training. She is passionate about her diet, having had a health conversion signaling her break from the corporate world and immersion in seeking a healthier-lifestyle. Subsequently, she has traveled and studied widely, both regarding food and with her yoga-practise she is passionate about.
This recipe is a great energy point into eating some raw food. Many people stand but the idea that 50% of our diets ought to be raw. It certainly can give you an incredible boost in vitality accessing the unaltered, immediate energy of raw food. Feel free to amend aspects of this remedy- experiment with your own veg and oils. Have fun with your diet and enjoy it – that’s what eating healthily is all about!
Mays is also hosting a Keen on Yoga workshop on gut health on Saturday 15th August at 10.00am, to join see details here.
PREPARATION TIME: 20 minutes
· Half a red cabbage or half a cauliflower or 1 small broccoli head
· 1tbsp tamari sauce
· 1tbsp sesame oil (or hemp or pumpkin oil also good)
· 1tbsp rice vinegar
· 1 tbsp tahini or almond butter or grind in coffee grinder ½ cup sesame seeds or black sesame seeds or almonds to make your own
· 1tsp coconut nectar or coconut sugar or honey
· Nori sheets (3-4) – Mays like the Nori sheets from Raw Living website
· Optional fillings: cordyceps medicinal mushroom powder (again i like the powder from Raw Living) for immune boosting benefits or turmeric + baobab powder or saffron + black sesame
Can experiment with any or all of the below, again get creative!
If you eat fish, you can add in some fish too.
· Marinaded shiitake mushrooms (chop & soak for 5-10mins in tamari, sesame oil & hemp hearts)
· Kimchi or sauerkraut
· Sprouts (alfalfa or mung bean)
· Chopped veg like cucumber, red pepper, carrot
· Any dark green leaves
· Tempeh (chop and fry in tamari sauce)
· Tamari sauce, pickled ginger, wasabi
· Prepare the ‘rice’ by lightly blitzing in a food processor. Choose what filling you want whether cauli, broccoli or red cabbage and blitz for a minute or two – don’t over process as you want that rice like consistency.
· Then empty into a bowl & add all the other rice ingredients and mix well.
· Prepare the fillings that you would like, chop the veg, marinade the mushrooms, fry the tempeh etc.
· Get a small bowl and fill it with water for sealing the sushi together at the end and make sure you have a very sharp knife for chopping the sushi, this is important.
· Take a nori sheet and lay it down shiny side on the outside (so the filling goes into the non-shiny side).
· Add in the sushi rice in a thin layer (not too thick as it will burst out) and leave a gap at the far end of the sushi rice away from you.
· Add the fillings in a line in the middle of the rice
· Then roll the sushi away from you and then to seal it dab some of the water at the end and roll together.
· Leave for a minute or two to seal.
· Use the knife and chop into sushi pieces, I wet the knife slightly each time I chop so it goes through more easily.
· Serve on a plate with the dips for a yummy meal!