How to Make Quick & Easy Guacamole Nori Rolls

This is one of my favorite quick and easy raw meals-on-the-go. I started to eat more seaweed when I was looking for foods that added a great deal of nutrients to my diet. Nori, quickly became my favorite seaweed, and nori rolls are an awesome way to have a burrito-like meal packed with a bunch of veggies, that doesn’t take all your time in the kitchen. Suitable for raw foodies and vegans alike. You can experiment with other variations to this recipe based on your diet: using hummus instead of guacamole, adding in sprouted or cooked quinoa, brown rice (if your a vegan), and of course playing around with the types of veggies in your roll (sprouts and zucchini are both yummy when added). These also work really well as party finger food–trust me your guests will be begging for more!

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Ingredients:

(untoasted) sheets of organic Nori, 1 small beet, 1/2 small  jicama, 1 carrot, bowl of organic seasonal greens, 2 ripe organic avocados, 1 tablespoon yellow curry, 1 tablespoon red pepper, 2 wedges of lemon,  diced red onion (and tomatoes if preferred), capful extra virgin olive oil,  sea salt to taste

For the filling:

Start by shredding your veggies in a bowl.  Shred beet, jicama, and carrot then mix in with seasonal greens and add olive oil. Squeeze in the wedge of lemon, and add sea salt to taste. Give your veggies a nice sensual massage.

For the guacamole:

Cut and scoop out your two avocados into a bowl. Add in the red onions (and tomatoes if preferred). Sprinkle in the  yellow curry and red pepper, squeeze a wedge of lemon, and pinch in some sea salt to taste.  Use a spoon to mash up the avocados and mix until creamy.

Take a sheet of nori and spread the guacamole evenly onto the sheet. Grab a small handful of your veggie filling and layer on top of guacamole. Roll into a tight cylinder and cut in half. Use remaining veggie filling as garnish or a side salad.

Makes around 8 rolls or 2-3 servings. Enjoy!

-XoXo Raw Girl