Sunrise Nori Wraps with Spicy Tahini Drizzle From Amie Valpone, Author of Eating Clean

If you like California rolls, you’ll love these nori wraps (though personally, I think they’re so much better!). The tahini dressing is truly addictive—you’re going to want to dress everything in it—and the cabbage provides a nice crunch. If possible, use a food processor to slice the cabbage so you can get it super thin. Also, make sure the vegetable strips are all the same width and length so that they don’t hang over the edges of the nori sheets; this will make rolling up the wraps easier. Use leftover tahini drizzle as a dressing for salads or as a dip for crudités. This recipes serves 4
-Amie Valpone
Wraps:
4 nori seaweed sheets
¼ small head red cabbage, very thinly sliced
1 large carrot, peeled and julienned
1 small yellow summer squash, julienned
1 small cucumber, julienned
1 large ripe avocado, pitted, peeled, and sliced
Spicy Tahini Drizzle
Spicy Tahini Drizzle:
2 tablespoons freshly squeezed lemon juice
1 ¼ tablespoons chickpea miso paste
1 tablespoon raw tahini
2 medjool dates, pitted
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
Water, as needed to thin the drizzle

Place the nori sheets on a flat surface. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape. Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce.

Sunshine Nori Wraps

Be sure to order a copy of Amie’s newest book, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body. This book is filled with over 200 recipes free of gluten, dairy, soy, and corn! With a foreward written by Dr. Mark Hyman, you definitely don’t want to miss this! To receive 6 free bonus recipes after ordering, visit Amie here.Eating Clean

 

 

 

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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2 Comments

  1. Can’t wait to make these amazing recipes

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