Rock & Roll With Vegetables

Today the Peek Into My Kitchen And Let’s Cook Together Series has a new category, The No-Cook Recipes!

Do you love fast and quick recipes? I do! I’m always excited when I find a recipe that is quick and delicious, and that I can add to my recipe arsenal and share it with my clients.

Today I would love to share with you my No-Cook recipe, Rock & Roll with Vegetables.

This recipe was inspired by my life-long love of sushi. I combined all the elements that are important in my nutritional approach with a hint of sushi flavor.

You will find The Greens, The Rainbow of Colors, The Healthy Fats, Raw Veggies, and a very small amount of Grains. 🙂

The best part about this recipe is that it is so versatile! You can try so many different ingredients and find your own favorite combination.

I love experimenting with food and substituting the original ingredients for the ones I have in the refrigerator. Below are suggestions for different ingredients that I used for the rolls.

I’ll deconstruct the recipe for you step-by-step and give you some tips and other alternatives to make it fun.

Let me know if you liked the Rock & Roll With Vegetables and please forward it to your friends.

Bon Appetit!

Rock & Roll With Vegetables



White miso – you can use garbanzo miso if you are allergic to soy

1 carrot, peeled and grated

handful of spinach, chopped

1 red pepper, sliced

1 green onion, chopped

2 sheets nori seaweed sheets

2 TBS low sodium Tamari or soy sauce

Step 1. Place a sheet of nori on the cutting board. Spread the miso paste in a horizontal line about 1 inch from the bottom of the nori sheet. Arrange spinach, red pepper, carrots, avocado, and green onion. Sprinkle with low sodium Tamari or soy sauce.

Step 2. Roll nori tightly from the bottom. Seal by moistening with water ½ inch at the top.

Step 3. Slice with a serrated knife into 1 inch thick slices. Serve with low sodium Tamari or soy sauce. Don’t let it sit for too long as the rolls can get soggy.

My Tip! You can make this recipe with other ingredients like sauteed shiitake mushrooms, cucumbers, asparagus, cooked brown rice or quinoa. You can also use lettuce if you are not a big fan of nori or if you want to make fun colorful wraps for your children.

Renata Orr

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