Nori Rolls with a Tangy “Peanut” Dipping Sauce

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Nori Rolls with a Tangy "Peanut" Dipping Sauce
Nori Rolls with a Tangy "Peanut" Dipping Sauce
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Ingredients
Servings: Units:
Ingredients
Servings: Units:
Instructions
  1. Blend mango, orange juice, ginger, shitake powder and tahini until smooth. Use this as your dipping sauce.
  2. Peel and chop zucchini and make into a rice like texture using the s-blade of a food processor. Add 1 tsp of shitake powder and mix.
  3. Julienne slice red pepper, cucumber and carrot.
  4. Spread about 3/4 cup of "rice" over the lower half of the Nori roll and line up a portion of julienned vegetables.
  5. Carefully roll the sheet from one end until completely rolled and cut into eight even sections with a sharp knife.
  6. Arrange on a platter and garnish with a drizzle of sauce.
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Dr. Graham

Dr. Graham

Dr. Douglas Graham is the author of many books on health and raw food including The 80/10/10 Diet, The High Energy Diet Recipe Guide, Nutrition and Athletic Performance, Grain Damage, andPrevention and Care of Athletic Injuries. A lifetime athlete and raw fooder since 1978, Dr. Graham is an advisor to world-class athletes and trainers from around the globe. He has worked professionally with top performers from almost every sport and every field of entertainment.

As the owner of a fasting retreat in the Florida Keys for ten years, Dr. Graham has personally supervised thousands of fasts. He was in private practice as a chiropractor for twenty years before retiring to focus on his writing and speaking with FoodnSport.
Dr. Graham

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