Yuuuumo there is nothing like a healthy lunch but this Vegan Raw Sushi Recipe is Gluten free, lactose free, meat free, allergy free and sugar free so if your a fussy eater or you really invest in your

health and well-being this is a one stop shop for an  array of daily nutrients.

 I have been super busy in the kitchen so brace yourself for some incredible raw meals

Let's take a quick look at some of the ingredients in the Vegan Raw Sushi Recipe AND the benefits!





The Vegan Raw Sushi Recipe is packed full of:

FREE EBOOK: Getting Ripped On A Plant Based Diet

Walnuts so there's your daily Omega 3 for brain and heart health, great skin, hair and teeth

Seaweed which contains iodine for proper thyroid function - assisting weight loss and balancing normal weight, menstrual cycles and many other important functions!

Avocado - our favourite healthy fat - Lower cholesterol, heart health, anti inflammatory, blood pressure and blood sugar ( great for diabetes management ) high in folate so protects against birth defects in babies, reduces risk of stroke and cancer preventing.

Cucumber - natures best known diuretic so helps tovegan raw sushi recipe control fluctuating weight by preventing retention of fluid. Fights teeth and gum disease, cancer prevention , skin care - you name it the list goes on and Carrots- again these are great for cancer prevention, eye health ( yes they really do help your eyes ) preventing stroke and skin health.

And all this from a home made Vegan Raw Sushi Recipe!




Vegan Raw Sushi Recipe -With a Mock Tuna Filling

FREE EBOOK: Getting Ripped On A Plant Based Diet

Vegetable Rice
2 Cups Grated Carrot or Pumpkin
1 teaspoon of Vinegar ( I am not traditional and I use red wine vinegar but that’s my preference!)
2 teaspoons of Olive Oil
Pinch of chilli flakes
Salt and pepper to taste

Grate Carrot or pumpkin and marinate in the ingredients and set aside

Cucumber

2 Cups slivered Cucumber (long thin pieces no skin)
Juice of ½ a small lemon
1 teaspoon of vinegar
2 teaspoons of olive oil
Salt and pepper to taste

Skin and Slice cucumber in to long thin pieces and marinate and set aside


Vegetable Filling

Snow pea sprouts/Bean shoots
Marinated fresh seaweed ( optional )
1 large Avocado sliced thinly

Raw Tuna Filling

2 Cups of soaked walnuts –set aside
1 tablespoon of finely chopped red onion
1 Cup of soaked Cashews
2 Tablespoons of olive oil
Salt and pepper to taste
Juice of half a lemon
1 tablespoon of apple cider vinegar
1/2 teaspoon of mustard powder
2 tablespoons of water

Blend walnuts - make sure they were soaked over-night (well blended but not a paste!) and then set aside
Blend all remaining ingredients except for the onion.
Stir in the onion and walnut into about ¾ cup of the mayo mixture or until desired taste is formed. Do this by hand.
Set aside mixture in the fridge until ready to make



You will need the following:

12 sheets of Sushi seaweed ( we use two per roll)- Make sure you find raw dried and not toasted!

Basting brush and a small bowl of water



Instructions:

And now for the easy part! Lay your seaweed out on a sushi mat- If you don’t have one then improvise – sometimes I use a tea towel – but don’t tell anyone that ;)!

Cover a thin layer of the grated carrot/pumpkin mix.

¾ of the way to one edge you want to form a line of the cucumber, sprouts, seaweed and avocado. Then spoon on a line of the walnut ‘tuna’ mix. You’re ready to roll! Take the edge closest to the line of filling and roll over till the end meets. With your basting brush, brush water on the end to make it stick. I always double roll with these as they can be a little wet. So grab one more piece and roll again really tight this time and then set aside. Repeat until all 6 are done – you may require more of certain ingredients depending on the thickness which is ok, they are easy to make. Cut into your portions and you’re ready to go. They store really well for lunches and picnics to!

OPTIONAL – Don’t like the mock walnut ‘tuna’? Make up a batch of the following – 1 large avocado, I chopped tomato, 1 tablespoon of onion, 1 tablespoon of apple cider vinegar, 2 tablespoons of olive oil, salt and pepper and 2 tablespoons of almond flour- blend and cover the seaweed prior to placing carrot down- it’s a yummy alternative to beef it up a little xx

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until tomorrow...

Julia-Rose xo