What with the splash of sunshine yesterday, I was craving some raw goodness after a long winter of miso and soups! The kale and sesame seeds in this recipe add a decent kick of calcium, and the beets, ginger and apple cider vinegar alkalise the body to clear out any stagnation.

These little rolls are super easy but require a bit of marinating time (about 30 mins at least). You will need a small blender or something to blitz small quantities with (handheld is perfect). You will need to pre-soak the shiitake for between 15 and 30 minutes for beginning any of the other stages. Organic produce is of course the best option, as all ingredients are raw so you will want optimal flavours.

(Serves 4 as a small meal)

Healing Ingredients:

Ginger: In my mind, ginger fixes pretty much anything. But medicinally, it is best known as a digestive aid. Use ginger in your cooking to aid your body in the processing of processed or heavy foods.

Parsnips: Fibrous and nutritious, parsnips contain more potassium and folate than carrots.

Kale: Kale contains a potent glucosinolate phytonutrient, which actually boosts and body’s detoxification enzymes,  clearing potentially carcinogenic substances more quickly from your body. (For more information, see Vibrant Dish)

Avocado: The nutritional value of avocados is so high that in certain parts of the world babies are weaned using mashed avocado. The fruit is traditionally used to cure skin ailments, and can be applied directly to the skin for rashes or dryness.(For more information, see Oohoi)

Beetroot: Considered an aphrodisiac in ancient Rome, beets have an alkalizing effect on the body, which can balance out the more acidic qualities of other main food groups. They are quite starchy, but can help to stimulate the liver cells and to relieve constipation, indigestion and gall bladder problems.

Sesame Seeds: Have a cholesterol-lowering effect as well as being a good source of copper, calcium, manganese, iron, phosphorus, vitamin B1 (thiamin), zinc, vitamin E, protein and fiber. There is an excellent article on the healing properties of sesame seeds here at Seed Milk

Base Ingredients:

Dried raw nori paper x 4

1 avocado, sliced finely

1 green chilli, diced

1/2 cup purple cabbage, sliced finely

Sesame seeds, to sprinkle

1/2 cup kale, sliced finely

Parsnip ‘rice’ Ingredients:

1 large parsnip or 3 small parsnip

1 thumb-sized chunk of ginger

Himalayan sea salt, to taste

Juice of 1 lemon

Cold-pressed olive oil, to taste

Dash of organic brown rice wine vinegar

Beets:

3 small beets, peeled, halved and sliced finely

Dash of apple cider vinegar

Dash of agave or stevia powder

Shiitake Mushrooms:

Handful of dried shiitake mushrooms, sliced and pre-soaked for 15 minutes in luke warm water

2 tablespoons shoyu

1 tablespoon agave

1 handful walnuts, chopped

Squeeze of lemon juice

Method:

Combine ingredients for the beets and set aside to marinate for about 30 minutes

Drain shiitakes from soaking water and combine with other marinade ingredients in a separate bowl. Set aside next to the beets for about 30 minutes.

Using the blender, blitz the ingredients for the parsnip rice until well combined. Set aside whilst remaining ingredients soak.

Once the shiitakes are soft, blitz the mixture gently with your handheld or small blender until roughly combined. Set aside.

Next, set out your ingredients in small bowls – you should have marinated beets, shiitake mushrooms & walnut mix, avocado, parsnip rice, red cabbage, green chilli, purple cabbage, kale and sesame seeds.

Set out your first nori sheet, and leaving about an inch at the edge closet to you, spread a couple of spoonfuls of the parsnip rice mixture onto the sheet. Ensure that you spread the mixture in a long line that touches each end of the paper.

Next, arrange delicate layers of each ingredient on top, finishing with the sesame seeds.

Using luke warm water or olive oil, lubricate the inch of nori closest to you.

Roll the nori firmly, ensuring that no mixture comes out of the ends.

When you reach the end, lubricate the last inch of nori as well, so that it sticks down firmly, creating a neat roll.

Using a serrated knife, slice the nori roll diagonally twice to create three smaller portions.

Complete the process with the remaining ingredients.

To serve, I use the left over beet marinade and add shoyu and lemon juice to taste. Otherwise shoyu and ginger is a nice combination.

Enjoy! J x