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Cooking Raw - Program #204

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Episode Description

[Original Airdate: July 7, 2012]

Certified Raw Chef Caroline Carter and her daughter Shenita create their versions of sushi--with no fish or meat. Instead, they use thinly sliced vegetables and a vegetable/seed pate with "rice" made up of finely chopped cauliflower. They also used the same ingredients with collard green leaves to create collard green rolls. (4 of 13)


Guest Info

Segment #1
Veggie Nori Rolls with Sprouted Sunflower & Pumpkin Seed Pt



Segment #2
Collard Green Rolls w/Sprouts & Avocado & Fresh Herbs



Segment #3
Marinated Mushrooms



Segment #4
Avocado & Fresh Herbs



Recipes

Veggie Nori Rolls with Sprouted Sunflower & Pumpkin Seed Pt

3 nori wrappers

Filling

  • 1C parsnip grated to the texture of rice
  • 1 avocado
  • C sweet red pepper
  • C celery
  • C scallion
  • C cucumber
  • C kale
  • C carrot
  • 5 6 ginger strips

Pt (Spread)

  • C sprouted sunflower seeds
  • C sprouted pumpkin seeds
  • 1 zucchini
  • C chopped sweet red pepper
  • T kelp
  • C extra virgin olive oil
  • 2 garlic clove
  • 2 T lemon juice
  • 1 t agave
  • Pinch, sea salt

Directions

(Save about half of spread for collard green recipe)


Collard Green Rolls w/Sprouts & Avocado & Fresh Herbs

3 collard green Leaves

Filling

  • 1 bunch watercress
  • 1C pea Sprouts
  • 1C broccoli sprouts
  • 1C radish sprouts
  • C golden beets strips
  • C cucumber strips
  • C green peppers
  • C sweet red peppers

Marinated Mushrooms

Ingredients

  • 6-10 Portobello mushrooms, sliced
  • C Braggs Amino
  • 2T apple cider vinegar
  • C extra virgin olive oil

Avocado & Fresh Herbs

Ingredients

  • 2 avocados
  • 1/3 C cilantro
  • 1/3 C parsley
  • 2T extra virgin
  • 3T dulse

Directions

  1. For the filling, use remaining pate from Nori Roll recipe and add:.
  2. Thai seasoning to taste

    C chopped sundried tomatoes

    8oz. sliced Portobello mushrooms

    C extra virgin olive oil