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So far s3vAF0odzz has created 2 blog entries.

Savory Coconut Sushi Roll

A raw, vegan sushi roll that’s light and perfect for summer. It features a parsnip “rice” that is an anti-inflammatory alternative to traditional sushi rice. Rehydrated Savory Coconut Jerky is combined with fresh veggies and avocado to create a flavorful filling.

2-3 nori sheets
1 sliced avocado
½ cup sprouts
– Parsnip Rice
1 cup peeled and chopped parsnip
2 tablespoons raw pine nuts
1 tablespoon rice vinegar
½ tablespoon lemon juice
1 teaspoon coconut nectar
¼ teaspoon sea salt
– Savory Coconut Filling
½ cup diced Savory Coconut Jerky
¼ cup diced sweet bell peppers
¼ cup diced cucumbers
2 tablespoons sliced green onions

1. Make Parsnip Rice: Combine parsnip and pine nuts in a food processor and pulse until rice-sized.
2. Transfer to a bowl and stir in remaining ingredients. Set aside.
3. Make Savory Coconut Filling: Combine all ingredients in bowl and let sit for at least 1 hour.
4. To form rolls, lay nori flat and spread with a layer of rice, followed by a layer of the Savory Coconut filling. Top with avocado slices and sprouts and roll.
5. Serve with tamari or coconut aminos.
Makes 2-3 rolls.

Savory Coconut Sushi Roll 2018-08-14T02:57:54+00:00

Strawberry Bliss Bowl

This luscious smoothie bowl couldn’t be much easier to make with just three simple ingredients for the  base. Thick and creamy and loaded with delicious fruity and crunchy toppings, it fuels like a meal while being refreshing and absolutely delicious.

– Base
1½ cups frozen strawberries
½ cup soaked cashews
½ cup unsweetened almond milk
– Toppings
1 cup fresh strawberry slices
¼ cup sprouted and dehydrated buckwheat groats
Strawberry Space Ice Kream

1. Combine frozen strawberries, soaked cashews and almond milk in a blender, blending until completely smooth. Mixture should be thick.
2. Transfer to a bowl and add toppings.

Strawberry Bliss Bowl 2018-08-13T15:27:26+00:00