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Day 51: Juice Fasting Exit – How To Make Asian Vegetable Raw Nori Rolls

by Valik Rudd

Nov
1

It’s a Sunday and I didn’t get too much time to do some taping but I was able to get this one awesome creation in. For lunch I made some delicious RAW Asian Vegetable Nori Rolls. Make sure to watch the video above to see how I did it.

Today I had an apple and then a banana for breakfast. Later in the day I had another apple. It is amazing how apples are perfect for breakfast. I used to never eat apples. I felt like they made me even hungrier and made me feel bloated before. Now, they are just perfect. Oranges too, it was never enough for me, my body wanted a large eggs and sausage type of breakfast. This juice fasting really transforms how you view food.

How To Make Asian Vegetable Raw Nori Rolls

Ingredients:

For the rolls
1 head of cabbage
5 carrots
1 cucumber
20 of asparagus spears

For the Thai sauce
1 cup of soaked almonds
1/2 cup of pumpkin seeds
1/2 cup of sunflower seeds
6 dried plums (or dates)
1 young Thai coconut
1 inch piece of ginger
1 jalapeno
4 cloves of garlic
3 tbsp honey
2 tsp cumin powder
Optional
1/2 tsp cayenne pepper
1/2 lemon (juice)

Lunch was amazing with the vegetable rolls. I basically shredded some cabbage and carrots and mixed them together. Peeled a cucumber and cut it into french fries strips. And got some asparagus spears. That is the contents of the rolls. At the organic food store I bought some not-toasted Nori, which makes it raw a raw product. Just take a Nori sheet and wrap the cabbage-carrots mixture, a couple of cucumber strips and a couple of asparagus spears in it, sealing it by wetting your finger and running it long wise on the edge of the Nori sheet. This will make it sticky, so just wrap it all the way and it will stay wrapped.

For the dipping sauce I got about a cup of soaked almonds, half cup of pumpkin seeds and half cup of sunflower seeds, about 6 dried plums (or dates), 1 inch strip of ginger, 4 cloves of garlic, 1 jalapeno pepper, 1 Young Thai Coconut (meat and water), about 2 tea spoons of cumin powder. Blend it all up and you have an awesome dipping sauce.

That was our lunch and actually I had the same thing for dinner.

 

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