If you are looking for a bigger nutritional bang for your buck, start eating broccoli in its raw form. The reason for this is because it retains its water-soluble nutrients, which are diminished during the cooking process.
- Prep Time:15m
- Total Time:15m
- Yield: 2 Rolls
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Dipping Sauce
- 1 ripe mango, peeled and cubed
- 1/2 inch piece organic ginger, peeled
- 1/2 c filtered water
- 1 tbsp. coconut aminos (optional)
For the Rolls
- 1 c chopped broccoli florets
- 2 medium carrots, shredded
- 1 whole avocado, pitted and thinly sliced
- Juice of one lemon
- 1 tbsp. coconut aminos
- 1/2 red bell pepper, julienned
- 1 stalk organic celery, julienned
- 2 nori sheets
Instructions
For the Dipping Sauce
- Add all of the ingredients to a blender and puree until smooth. Pour into a serving bowl and set aside.
For the Rolls
- Add the broccoli to a food processor and pulse until it is a rice-like texture. Alternatively, you can get a large piece of broccoli and grate it on a cheese grater to get broccoli rice.
- In a medium-sized bowl, mash the avocado with the lemon juice and coconut aminos. Slowly mix in the broccoli rice until it is well combined. Set this aside.
- If you have a sushi mat, roll your sushi in that! If you don't have one, it\'s no the end of the world. Place one nori sheet on a cutting board and, starting from the bottom of the sheet, flatten the broccoli rice across 3/4 of the nori sheet.
- Place some of the shredded carrots, bell peppers, and celery slices in a row at the bottom of the nori sheet. Roll upward and seal the roll together by wetting the nori sheet.
- Repeat with the next nori sheet, cut the rolls into pieces you desire, and enjoy! If you want to just eat the roll like a raw sushi burrito, you can do that too!
