For 12 rolls prepare
6 silverbeet (chard) or spinach leaves
1 carrot, cut into thin strips
1 cucumber, cut into thin strips
1 ripe avocado, sliced
200g ready to eat delicious tofu, sliced
1 ripe pear, sliced
2 cups alfalfa sprouts
Savoury cashew cheese
1 cup cashews, soaked in water overnight
1/4-1/2 cup rice milk, depends on desired consistency
1 tsp sweet paprika
2 tbsp savoury yeast flakes
1 tbsp apple cider vinegar, or lemon juice
1 pinch of cayenne pepper
Salt to taste
Freshly cracked pepper
You also need
Wash the silverbeet leaves with hot water and dry on a tea towel.
Blend the cashew cheese ingredients, taste and adjust to your liking.
Slice along the thick middle part of the silverbeet or spinach leaves and discard the hard stems, keeping the soft, beautiful, green leaves, and place them on a wooden chopping board.
Fill the leaves with the rest of the ingredients.
Roll everything together tightly and lock with a toothpick.
Place each roll in a circle on a plate, or platter.
That’s it, enjoy your fresh and crisp raw entrees!
The raw food diet is based on unprocessed and uncooked plant foods that have not been heated above 44C as heating above this temperature is believed to destroy enzymes that assist in the digestion and absorption of valuable vitamins and minerals. Green leafy vegetables such as kale, Chinese greens, dandelion, silverbeet (chard), spinach, rocket, watercress are highly alkalizing to the blood and contain lots of goodies like antioxidants, folic acid, magnesium, calcium, potassium, vitamin K, iron and fibre. Avoid spinach if you have eczema.
Chlorophyll found in greens helps to restore and grow new cells and is even helpful in detoxifying the liver.
Recipe by Maria Carin Gala – galasorganickitchen.com