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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 PâtÉ
- 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 Pâté
3 nori wrappers
Filling
- 1C parsnip – grated to the texture of rice
- 1 avocado
- ½ C sweet red pepper
- ½ C celery
- ½ C scallion
- ½ C cucumber
- ½ C kale
- ½ C carrot
- 5 – 6 ginger strips
Pâté (Spread)
- ½ C sprouted sunflower seeds
- ½ C sprouted pumpkin seeds
- 1 zucchini
- ¼ C chopped sweet red pepper
- ½ T kelp
- ¼ 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
- ½ C golden beets strips
- ½ C cucumber strips
- ½ C green peppers
- ½ C sweet red peppers
Marinated Mushrooms
Ingredients
- 6-10 Portobello mushrooms, sliced
- ¼ C Bragg’s Amino
- 2T apple cider vinegar
- ¼ 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
- For the filling, use remaining pate from Nori Roll recipe and add:.
Thai seasoning to taste
½ C chopped sundried tomatoes
8oz. sliced Portobello mushrooms
¼ C extra virgin olive oil
