Rating4/5 (from 4 ratings)4
Yieldmakes as many as you roll!#@!
almond bulk leftover from making almond milk > add organic chickpea miso + grated and diced organic green chili > mix well and use as rice substitute
raw organic tahini mixed with lemon, fresh garlic, celtic sea salt
sliced organic avocado
home grown organic alfalfa + red clover sprouts
organic raw NORI sheet
organic nama shoyu
the point of this is to use the leftover almond pulp after making nut milk out of it. you can add anything YOU DESIRE as it can be flavored to your specific liking. i also add the leftover pulp from my juiced fruits/vegetables such as carrots, green apples, lemons, ginger, kale etc. mix it well and then make the paste the center line down your roll adding all other ingredients in quantities again desired to your specific taste/linking. once this strip is in place, add a strip of your tahini mix and then assemble the vegetables and ROLL! dip in your nama shoyu and bon appetite mes amis!
i am working on a raw chili sauce to taste similar to cholula, the mexican hot sauce, to add to this before dipping in the nama shoyu as for those who like it hot, this will fuel your fire! i will post the recipe when created :)
Deedee's ThoughtsBy deedee
the point of this is to use the leftover almond pulp after making nut milk out of it. you can add anything YOU DESIRE as it can be flavored to your specific liking. you can always use almonds ground in splash of water + organic chickpea miso (just enough liquid to make it paste like not buttery) as your base and go from there!
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