Before I go into detail about this delicious recipe I’d just like to just say THANK YOU all so much for coming to visit my blog. Yesterday I reached over 100,000 views in more 150 countries, which was beyond exciting!
Everywhere from Iran to Albania, Belize, Mongolia, Guatemala, Bosnia, Zimbabwe, Honduras, Rwanda… It’s crazy. 6 of 7 continents – not expecting to ever make it to Antarctica though!
I’m so happy to be spreading my healthy message across the world! I really love writing this blog more than anything so it’s awesome to know enough people love it too to keep visiting!
Sushi used to be one of my favourite foods, as not only is it delicious but it’s also such a fun way of eating. I love how sociable it is. Sharing food is great, especially as there’s no food envy – something which I always suffer from!
However, sadly traditional sushi just really isn’t that good for you, all the sweetened white rice does’t do anyone any favours. So, as with almost everything else I eat, I’ve had to adapt it to suit my health focused habits. But this new way is amazing. Really. Maybe it’s just because I love quinoa, but I really don’t notice the difference between it and rice, yet it is a trillion times better for you, its bursting with fibre and has more protein per gram than meat! And to stick it all together I simply use avocado cream – how healthy is that!
The results are just awesome. The quinoa is so creamy and sticks together perfectly, thanks to the avocado concoction, and mixed with very finely chopped fresh ginger it is just heavenly. Then you add a combination of whatever veggies you like, best to get a combination of crunchy and smooth. I love using carrots, zucchini and avocado, but really anything works: asparagus, green beans, fennel, sugar snaps etc. I have a weird personal aversion to cucumber, so that would never make it into one of my rolls, but everyone else loves it! Once you wrap it all together it is so divine. So simple, fresh, delicious. Who knew vegan sushi could ever taste as good as conventional sushi. With meals like this I could never miss the way I used to eat, it just tastes too good and I feel so great after. Happily full and energetic, not stuffed and bloated.
This is a really fun meal too as everyone gets to be involved and make role their own with their own veggies.
Makes 6 rolls – enough for 3 people:
- nori rolls
- 3/4 of a cup of quinoa
- 2 carrots
- 1 zucchini (courgette)
- 3 avocados
- 1 knob of ginger
- 1 tablespoon of apple cider vinegar
Start by cooking the quinoa with boiling water, add a sprinkling of salt in the beginning as this will be absorbed as it cooks to make it more flavoursome.
Then peel the carrots and chop them in half, then slice each half lengthways three time before cutting them into thin strips. Do the same with the zucchinis, although of course they do not need to be peeled. Peel the avocado skin and then chop one avocado into thin strips too. Finally peel the ginger and chop it very finely, so that it can later be mixed in with the cooked quinoa. Leave the veggies to one side.
Next, put the remaining two avocados into a blender with one dessert spoon of apple cider vinegar and one of water, as well as a sprinkling of salt. Blend into a smooth creamy deliciousness. Place this is a bowl.
Once the quinoa is cooked and has cooled enough you’re ready to roll!
The best way to do this is to first put a layer of avocado cream in a strip in the very left hand side, then top it with quinoa and veggies. Once you’re ready roll it tightly to the opposite side, then chop into bite sized pieces using a sharp knife.