Posts Tagged ‘nut pate’

sushi In the last few years I’ve been trying to steer towards a more raw diet. Currently I try to make sure that 50% of what I eat is raw. Raw foods contain high levels of enzymes, which assist in digestive processes as well as contribute to good health in general. By eating raw foods, we reduce the need for the body to produce its own digestive enzymes. This frees up energy that the body can then use to carry out other important work, such as healing, cell repair and rejuvenation, and fighting off foreign invaders. Since these enzymes are destroyed by heat, cooked food is virtually devoid of them. The consumption of a largely cooked diet thus hampers digestive processes in the body, causing the production of excessive amounts of toxic by-products. Excess energy usage, poor digestion and excessive toxin production – these are the reasons why we often feel tired, sluggish, and lethargic after a heavy meal of cooked food, while we would feel light and energetic after having a mostly raw meal. Further, the pancreas is overworked to produce the additional enzymes the body needs, enzymes that could have been obtained from raw foods. This contributes to long-term degenerative conditions.

Fruits, vegetables and plant foods are packed with nutrients, including vitamins, minerals and other health-promoting phytochemicals. Heating, however, destroys a fair bit of them. So that’s why I try to make sure at least half of my diet consists of raw foods. There are a ton of raw food recipes online, and some are really interesting and tasty. I am amazed by some of the creations raw chefs come up with. My inspiration for this recipe came from one of my all-time favorite raw restaurants, Live. They serve raw nori rolls as an appetizer and it is so delicious!


You’ll need:

  • Raw, untoasted Nori Sheets
  • The “Rice” (Nut or Seed Paté:) 2 cups raw nuts or seeds (can use raw almonds, raw cashews, raw sunflower seeds, or a combination of 2 or 3 of them). Soak in water for at least 4 hours, then rinse
  • 1 garlic clove
  • 1 Tbsp lemon juice
  • 1-2 Tbsp Braggs liquid aminos (a raw soy sauce, can use tamari or wheat-free soy sauce as well)
  • dash raw agave nectar (optional)
  • Filling: Any combination of thinly sliced veggies. My personal favorites are avocado, red pepper and carrots. Cucumbers work as well.


For the Paté: Place the nuts and/or seeds into a food processor. Process until you have small crumbs. Add the rest of the ingredients and process until it forms into a smooth paste-like consistency.

To Assemble: Spread the paté evenly across the bottom third of the nori sheet leaving 1 inch of nori sheet exposed at the bottom. Top with veggie slices. Make sure to lay the sliced vegetables horizontally to make the rolling easier. Fold the bottom of the sheet up and over the ingredients tucking the edge under the ingredients and roll all the way up. Before you get to the end, make sure to moisten the top edge of the nori sheet with a little water and then roll shut. This will keep it from opening up. Then slice into bite sized pieces!


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