?Wasabi Ginger Sushi with lime sesame cauliflower rice and spiralina avocado mixed green salad. Rolling my own plant ?strong nori sushi is always such a blast! Amanda Sylvest, Ruby Moon and I played in the kitchen today whipping up a variety of sauces, rolls, sauerkraut, and hummus. This is one of our many creations over the last few weeks during their month long fellowship in my Epic Living Academy here in Costa Rica.
It’s often intimidating to look at a counter full of raw veggies and wonder what to do with them. It’s much easier than you think! I promise. Believe me, I have been where you are. I rarely cooked before I transitioned into a raw vegan lifestyle.
I ADORE teaching others how to make delicious and super healthy cuisine that they can share with their friends and family. It’s one of the most valuable life skills you could ever gift someone. Feeling awesome mind, body and spirit stems from everything you put in your mouth. We must start with our forks guys!
Food Processor
High Speed Blender
1 Large Salad Bowl
Side bowls
Cutting Board

Ingredients and Directions:
6 Nori Sheets (3 Servings)
2 large cauliflower
1 handful of Fresh basil
1 thumb piece of fresh ginger
3 tbsp. coconut vinegar
Juice of 1 lime
1. Combine all ingredients in a food processor and pulse until it becomes the same texture as rice
2. Set aside in a separate bowl
Veggies for Inside Nori Rolls:
2 1/2 julienned cucumbers
2 1/2 julienned carrots
1/2 red cabbage shred.
3 avocados sliced
1. Prepare veggies and set aside on a separate plate
1. Place a Nori sheet on a flat surface (preferably a cutting board)
2. Spread the rice on the bottom of the Nori sheet about a quarter way up
3. Begin to layer the veggies, starting with the avocado, cucumber, carrot and then cabbage
4. Begin to roll and then place water along the edge to seal the roll
Ginger Wasabi Sauce:
1/2 cup sesame seeds
1/4 cup coconut vinegar
Handful of fresh cilantro
1 tsp. of Wasabi
1 thumb piece of fresh ginger
1 Bell red pepper
1. Combine all ingredients in a high speed blender and blend on high until smooth
Optional: You can put the ginger wasabi sauce in the nori rolls or leave it on the side to dip!
Side salad:
2 heads of Red lettuce
2 heads of Romain lettuce
1 head of broccoli
3 tomatos
3 bell red peppers
1. Tear the lettuce into bit size pieces in a large bowl
2. Diced the tomatoes and chop the red peppers and broccoli
3. Place all ingredients in the bowl
Sunny Dill Sauce:
1/2 cup sunflower
1/4 cup apple cider vinegar
1 handful of fresh dill
1 lime sqeezed
1 whole zucchini
1. Combine all ingredients in a high speed blender and blend on high until smooth
1. Pour 3/4 of the sauce onto the salad, save the rest for dipping
2. Massage the sauce until it’s spread out evenly -that’s right, get your hands in your food!
Plate it and ENJOY!