Raw filling in toasted nori

Raw foods can sometimes feel like you've not eaten enough even when you just wolfed down a salad in a bowl that's bigger than your head. First off, wolfing is not recommended when you eat, but when time's a tickin', it's the best you can do. Nuts, seeds, sprouted legumes are a few of the ways to satiate the appetite. Nut and seed butters as well as healthy oils, such as extra-virgin olive oil and coconut oils are another way to quell the belly. It's important to find balance and with a sprouted nut pate nori roll along with a refreshing salad, that combination just might do the trick.

Spicy sprouted almond pate and kimchee nori roll

Baby spinach and toasted almond salad in miso-orange vinaigrette

Roasted nori was filled with a layer of:

• sprouted almond pate with nama shoyu, ginger, a touch of cayenne pepper, and chopped parsley;
  
• home-made kimchee: I started this two weeks in advance with chopped Napa cabbage and a blend of red chili flakes, garlic, and sea salt. The chili mixture was massaged into the cabbage and the kimchee sat to ferment at a temperature of about 70F for four days then moved into the fridge. Fermented foods are amazing for digestion!
• raw grated beets and carrots;
  
• creamy avocado slices;
  
• and sunflower sprouts

The rolls do take time and patience to prepare, so make sure whatever accompanies it is simple. In this case a baby spinach salad with toasted sliced almonds in a vinaigrette made up of a blend of red miso, Asian sesame paste, orange juice, ginger, organic honey, apple cider vinegar, and a touch of sesame oil.