I love my school. I do. I am in a local Holisitic Nutrition program in Portland, Oregon and it is fantastic! It is the most meaningful coursework I have ever taken. This past weekend I had about 17 hours of class (Wholistic Nutrition I) and we talked about everything from the energetics of food to whole grains, sugar, microwaves, and even the dangers of Teflon. We covered it all and there is more to come next month when we take part two. The very best part of class, which just sinked the deal and made us all float on cloud 9, Rylen, the owner of our school and prof for this class and the next, had her chef brother come in and bring us food for the entire weekend!! He’s a food genius. Snacks, lunch, dessert were all provided and dressed ready to impress. I received permission to post the recipes on FG and share them with you all of you. Yes! First up…Live Nori & Chard Rolls. These are soo good. What am I saying? Everything he made us was so good.
Nori & Chard Rolls with Live Cashew Carrot Pate
- 1 c raw cashews
- 1 c carrots chopped
- 2 Tb water
- 2 Tb lemon juice
- 2 tsp soy sauce
- 1/2 tsp agave raw
- 1 Tb ginger peeled and chopped
- 1/2 tsp garlic chopped
- 1 tsp turmeric root chopped
THE REST OF THE ROLL
- 4 ea nori sheets
- 4 ea red, swiss or rainbow chard leaves
- Carrots fine julienned
- Sprouts or micro greens
Puree all ingredients for pate until smooth. Refrigerate for 1 hour.
For Nori rolls, layout nori sheets on sushi mat or plastic wrap and scoop pate on bottom edge, about 1/4th cup. Add julienned carrots. Roll away from you and wet edge to seal. With a very sharp knife cut into bite size rolls.
For chard rolls, lay leaf flat. Remove largest part of stem. If leaf is very large cut into 4 inch sections. Place 2-3 Tb of pate on bottom end of leaf with julienned carrots and fold into rectangle shape.
Eat and let all of the tantalizing flavors make your tastebuds sing!
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