Ground beet, parsnips and cauliflower mimic rice in these raw sushi rolls.
1 head cauliflower
4 nori strips
any raw fillings you like: sliced avocado, red pepper, carrots, cucumber, radish, etc.
nama shoyu, pickled ginger and fresh wasabi for serving
1. In a food processor, pulse the beets, parsnips and cauliflower until it reaches the consistency of rice (or as close as possible).
2. Lay nori flat on bamboo mat or a flat surface. Spread the veggie rice mixture over the nori in a thin, even layer. Add a think layer of veggies to one side and roll tightly. Slice into pieces.
Courtesy of Chef Darryl Pretorius
*This recipe has not been tested by the goop test kitchen.
"Cruciferous vegetables are packed with health fortifying vitamins and minerals. They're low in calories, but in many cases these powerful veggies can provide at least 25% of your daily dose of fiber and protein in just one serving.” -Dr. Lipman
If you’re used to toast and eggs in the morning, you can still have them, but try a 21st century update. Instead of frying your eggs, boil or poach them and swap out old-school, processed Franken-bread for gluten-free toast.