Vegetable Nori Roll-Ups
alive Editorial
Juice of one lemon
2 Tbsp (30 mL) liquid aminos
1 Tbsp (15 mL) cold-pressed olive or flax oil
Dash cinnamon or cayenne (optional)
2 carrots, slivered
3 scallions, slivered
1 zucchini, slivered
1 daikon radish or cucumber, slivered
Alfalfa, sunflower and/or buckwheat sprouts
3 nori sheets
These are great in the winter with root vegetables such as carrot, daikon radish, parsnip or butternut squash, or in the summer with zucchini, cucumber, carrot and scallion. Use what you have in the house along with some sprouts for a fun, quick light meal. Vary the marinade according to your tastes.
In a small bowl, combine the lemon juice, liquid aminos, oil and cinnamon or cayenne. Place the vegetables in a shallow pan and pour the lemon juice mixture over them. Marinate the vegetables for 15-30 minutes. Drain the vegetables thoroughly by tossing them in a colander or blotting them with paper towels. Arrange the marinated vegetables on nori sheets, top with sprouts and roll. Makes three rolls.
Source: alive Magazine (pre-2000)
alive Editorial
