Nourishing recipes for the soul

Rolls:

-1 long English Cucumber, 1 cup Red Rice, Half an Avocado, 1/2 lbs Fresh Ahi Tuna, finely sliced Mango

Sauces:

-1tsp Coconut Aminos, 1tsp Freshly Grated Ginger, 2tspThinly Sliced Green Onion, 1 tsp fresh squeezed lime juice

-1 cup raw cashews, soaked at least 4 hours, 2tsp lemon juice, 2tsp nutritional yeast, generous pinch of salt and pepper.

Directions:

-Cook red rice following directions on package.

-Blend raw cashews, lemon juice, nutritional yeast, salt and pepper.

-Combine coco aminos, ginger, green onion and lime. Whisk together until fully combined. Add in fresh Ahi, finely chopped mango, and avocado.

-Use a mandolin slicer or vegetable peeler to slice the cucumber into thin strips (about ⅛").

-Lay each cucumber slice down and spread a thin layer of cashew cheese over it. Place fill with red rice. Gently roll cucumber around rice.

-Once rolled and placed facing up, add ahi topping.

Ingredients

½ cup coconut cream

4 tbsp 100 per cent almond or peanut butter

1 tbsp honey or maple syrup

2 tbsp tamari

1 tsp ground coriander

1 tbsp raw ginger, grated

Juice 2 limes

1 shallot, sliced

1 medium zucchini

1 × 450g pkt kelp noodles, rinsed

Small handful coriander, roughly chopped

2 tbsp raw almonds, roughly chopped

1/2 finger lime

Directions:

Place all sauce ingredients in food processor and blend until a smooth well-combined sauce.

Using a Julienne peeler, peel carrot into long strips. If you don’t have a Julienne peeler you can use a Mandolin slicer or spiral cutter.

Place noodles, carrot and coriander in a large bowl and gently toss.

Pour sauce over vegetable and noodle mix and toss gently.

Place in a large serving bowl and top with almonds.