Ingredients:
1 med carrot, finely chopped
1/3 cucumber, peeled and finely chopped
½ red bell pepper, seeded, and finely-chopped
big handful of parsley, finely chopped
corn from 1 raw corn cob
1-2 handfuls of micro herbs with dandelion and arugula
handful of herb flax-chia crackers, finely crumbled (or any
other type of seed grounded fine)
equal parts of Nama Shoyu and Bragg’s Amino Acids
a splash or two of rice wine vinegar
several drizzles of Avage nectar (or 1 or 2 packets of
Stevia)
dash or two of garlic powder, cayenne pepper, sea salt,
shake or two of Dulse powder, and red pepper flakes
1 cup of Wakame, and kelp flakes soaked well and drained
4-6 leaves or more of romaine lettuce or iceberg lettuce
Preparation:
Mix carrots, cucumber, bell pepper, parsley, and corn
together, add the Nama Shoyu, Bragg’s, rice wine vinegar, and agave, garlic
powder, sea salt, Dulse powder, cayenne, and pepper flakes. Mix well. Add the
soaked Wakame and kelp, as well as the crumbled flax-chia crackers. Mix well
again. Add the micro herbs and toss lightly. Serve on lettuce leaves, rolled up
tight like an “egg roll” or “spring roll”. Serve with Nama Shoyu, or chili
sauce for a spicier flair. Makes about 4-6 rolls.
