Serves 10 rolls
5 large nori seaweed sheets (for rolls), cut in half
10 sheets of green lettuce1 cup sprouts (radish, onion, or clover)
1 large carrot, sliced finely
1 large cucumber, sliced finely
2 medium ripe avocados, cut into 1 inch slices
sure vegetables are dried after wash. On
dry flat surface, place 1 sheet of nori seaweed. In the following order, place on top
of the nori seaweed, 1 sheet of lettuce, some sprouts,
2 pieces of avocado, a little bit of carrots and cucumber. Sprinkle
sesame on top. Moisten
along one end of the nori seaweed sheet with a bit
water to help seal the roll. Roll into a roll.
Be careful not to overstuff the nori roll or the sheet
will rip. A delicious low calorie recipe.
2) Almond Sunflower Seed "Cheese"
1 cup sunflower seeds, soaked 4-8 hours & drained
1/4 cup almond milk ( see recipe below or use store bought)
1-2 tablespoon apple cider vinegar with 1/4 teaspoon sea salt
2 tablespoons freshly squeezed lemon juice
1 small clove garlic, peeled and minced
additional almond milk or water to blend as needed
Put sunflower seeds in large bowl. Cover with several inches of pure water. Let soak 4-8 hours. Pour water off. Cover again with cool tap water. Gently rub seeds between palms of hands to remove skins, which will float to surface. Pour most of the water and the floating skins off. Repeat process several times. Tip: Pour the skins and water through a strainer to catch the few seeds that escape.
When most of the skins are off, pour all the seeds through a strainer. Drain. Place seeds in blender
or food processor with almond milk or water, lemon juice, garlic, vinegar, and salt. Blend, adding more liquid if necessary. If using a food processor, stop machine as needed to scrape down the seed cheese, and continue.
Transfer to a serving or storing container. Cover any leftovers and refrigerate for 2-3 days.
Variations: Add green onions or extra garlic, or use different seeds, fresh herbs, or spices, etc...
Eat with crakers or salads. Use as replacement for recipes that call for sour cream, cheese, or yoghurt. Lasts 2-3 days , tightly covered in the refrigerator.
This and more delicious low calorie recipes can be found in the cookbook Almond Essence by Janet Doane.
3) Conquering Lion Cashew Cheez
2 cups cashews
1 cup filtered water
1/3 cup red bell pepper, diced
green onion, diced
2 tablespoon cilantro, minced
1 teaspoon garlic, minced (optional)
1 teaspoon Nama shoyu, or to taste
seat salt, or to taste
pinch crushed red pepper flakes
cashews with filtered water until very smooth.
Place in a ½ gallon
open-mouthed glass jar. Cover tightly with plastic
wrap and secure with a rubber band. Cover with
a towel and allow to sit in a warm place overnight.
Pour cashew mixture into a large mixing bowl, combine
with remaining ingredients and mix well.
macadamia nuts or pine nuts; or blend 1 cup of
chopped red pepper with cultured cashew mixture, before
adding the remaining ingredients; or replace cilantro
with other fresh herbs; or add ¼ cup grated
carrots or beets; or replace bell pepper with other
Serve with crackers or salad.
This and more delicious low calorie recipes can be found in the cookbook, Vegan
World Fusion Cuisine.
Izzi’s Live Lasagna
Serves 9 inches x 10 inches casserole
3 cups Cashew Cheez
3 cups red bell pepper, diced
1 tablespoon basil, fresh minced
1 tablespoon oregano, fresh minced
1 tablespoon rosemary, fresh minced
1 teaspoon nama shoyu, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon jalapeno pepper, seeded & minced
6 medium tomatoes, seeded
1/3 cup sundried tomatoes, soaked in warm water until soft
1 tablespoon olive oil
1 teaspoon sea salt, or to taste
1 ½ nama shoyu, or to taste
½ black pepper, ground to taste
¼ cup fresh herbs, minced (basil, oregano, rosemary, etc)
¼ teaspoon crushed red pepper flakes
3-5 large zucchini, sliced thin
5-10 large portabello mushrooms, sliced thin
Begin the Cashew Cheez the night before. The next day, add all
cheez ingredients to a large mixing bowl, mix well
and set aside. For Sauce, place all ingredients, except
fresh herbs, in a blender and blend until smooth.
Stir in herbs and set aside. Slice zucchinis
and mushrooms into thin "lasagna" Noodles. Press slices between dry towels to remove
excess moisture. Experiment
with vegetable peelers, cheez cutters, or a mandolin
to get uniform thickness. In a 9 inches X 13 inches
casserole, begin layering with zucchini, then spread
on 1/3 of the cheez, then 1/3 of the mushrooms and
sauce. Repeat until all ingredients have been
with cashew cheez and sprinkle with basil of
r an authentic lasagna look.
This and more delicious low calorie recipes can be found in the cookbook, Vegan World Fusion Cuisine.
4 medium tomatoes, diced
2 garlic cloves, minced
cilantro, chopped finely
or chili pepper, minced (optional)
1 avocado, cut into small squares (optional)
a few squeeze lime or lemon juice
salt and pepper
diced onion in a cup of water and let sit for 5 minutes,
then drain. In
a bowl, gently combine all ingredients. Be
careful not to mash up avocado. Salt
and pepper to taste. A delicious low calorie recipe.
Nut Milk – the super energy juice
100g your choice of almonds, cashews, sunflower seed,
hemp nuts, etc.
25g of second choice of nut or seed
1-2 teaspoon cinnamon (optional)
1 drop organic vanilla extract
600ml pure water
Soak seeds and nuts in 300ml water for 24 hours. Add soaked
seeds, including soak water to your blender or coffee grinder,
and blend thoroughly. Add another 300ml water. Blend some
more. Filter through a fine gauze cloth or similar. Squeeze
and squeeze every last drop! Stir in cinnamon powder and
vanilla. Chill for 1 hour and then stir. The oils and water
will separate if left to stand. Best drunk immediately.
Keeps for 1-2 days if refrigerated.
Serve with a strawberry and a sprinkle of bee pollen.
This and more delicious low calorie recipes can be found in the cookbook Living Food Recipes for energy, beauty and longevityby Paul Betham.
Dairy Free Chai Ice Cream
300ml nut milk
4 tablespoon coconut or sesame oil
1 cup almonds, soaked overnight and peeled
1 tablespoon honey or maple syrup
1 tablespoon pine or hemp nut
½ teaspoon fresh ginger juice or 1 teaspoon dried
½ teaspoon cinnamon, freshly ground if possible
1 clove, crushed
1 cardamom, crushed
nutmeg to taste (optional)
Place 200ml of nut milk in an ice cube tray and freeze
for at least 4 hours. Remove and blend thoroughly with
almonds, remaining nut milk, oil, and flavorings. Add small
amount of water or extra milk if blender complains. Can
be refrozen if too soft.
Options: Rosewater to taste. Add or exchange chai flavorings
for your choice of nut, carob powder, pre-soaked dried
fruit, sprouted seeds, vanilla essence, or coconut milk.
Make up 25% of mixture witth nut milk and 1-2 tablespoon
of a cold-pressed oil.
Ice Cream can also be made by blending frozen fruit. Always
use banana as your creamy base. Blend with choice of berries.
Use dried fruits, sprouted nuts and seeds such as poppy
for your sprinkles.
This and more delicious low calorie recipes can be found in the cookbook Living
Food Recipes for energy, beauty and longevity by Paul Betham.
~ Recommended Cookbooks ~
~ Vegetarian and Vegan Ingredients ~