Wrap-n-Roll

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raw food recipe

Yesterday my son and I had a rawsome lunch! I was trying to figure out what to do with my soaked almonds…I made a patte of sorts. I put chunked carrots, almonds, pine nuts, onion, lemon juice, and dill into the food processor and zipped it into a paste. Then what? Hmmm, what about those UN-toasted nori wraps we just bought…add some paste and fresh veggies and we will have a marvelous lunch.


It was fun to make and even better to eat. Once we opened the nori sheets, we spread the almond concoction on, topped it with avocado, tomato, and celery, and then we rolled it into those lovely “sushi” rolls. Our Wrap-n-Roll skills are still developing, but the tastes and textures were all there for our eating enjoyment!
Now, if you are not a fan of the seaweed taste, use a large cabbage leaf, romaine heart leaf, or a collard green leaf. Or even a whole wheat tortilla. Add your paste (mix up something like I did or make up some hummus) and then top with veggies. Avocados really add a nice texture. Sprouts, green table onions, sliced radishes, and shredded lettuce work well too. Just use what you have.
It was so good that when we were done eating we each made another. I like to cut mine into bite-sized gobble-it-up pieces whereas my son likes the Wrap-n-Roll whole. 
Go ahead, eat your raw veggies and don’t forget to play with your food!  😉
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