Loving Wellness Now
Loving Wellness Now
Green Carrot Roll
Prep Time
10-20 minutes
Prep Notes
The green carrot roll is generally meant to be eaten fresh but still very good through the next day. You may consider using a food processor to shred carrots if making several rolls. I like to wrap my green carrot rolls in unbleached parchment paper to travel and store overnight.
Cooking Time
raw
Yields
2 people
Ingredients
Raw Version:
1-2 shredded carrot, medium
1 tsp. raw ginger, chopped
1 tsp raw garlic, chopped
1 sprinkle raw almonds, sprouted
1 sprinkle raw pumpkin seeds, sprouted
1 sprinkle ground flax seed, hemp hearts, or chia seed
1 - 4 Tbl Sauerkraut or Kimchi
1 dash fresh lemon juice
1 tsp raw apple cider vinegar
1/2 tsp oil of your choice, flax seed oil, hemp seed oil, coconut oil, or olive oil
1 Tbl raw, sprouted, almond butter or raw, sprouted sunflower seed butter
1 dash of Cayenne to taste
1/2 tsp turmeric
1 Tbl dulse sea veggie
1 handful chopped fresh greens
4+ raw nori sheets
1 handful of leftover steamed or sauted veggies (optional)
1 spread of sprouted cooked grain (optional)
1 spread of soaked, cooked beans (optional)
Directions
Shred carrots by hand or using a food processor.
Combine all ingredients in a mix bowl and toss.
The raw version could be considered a very yummy salad.
When combining the optional cooked grain, beans, and veggies it becomes more of a full meal and may require a double nori sheet wrap.
Notes
To wrap the green carrot roll for travel and storage, tear a square or slightly larger rectangle piece of unbleached parchment paper. Place the green carrot roll at a diagonal angle from one corner of the parchment pater to the opposite corner. Fold the two ends of parchment paper over the green carrot roll ends. Then roll the wrap with the parchment sides. Wrap a large tie tie around the wrap to hold in place (I generally save these from my grocery produce bundles). Place inside a reused plastic bag to prevent leakage. Store in refrigerator. Travel to go in a cold sac.
Credit
Lisa Shelton Rohde, CHC