Just when you thought it was safe to go back in the kitchen, I’ve done and gone it again… ? Yes, I’ve been huffing rejuvalac. Not really. I made some tasty ginger almond nori roll ups last week and now the video is edited and ready for viewing.
The recipe I made on the video was a double batch which is a cruel thing to do to yourself if you’re on your own when it comes time to roll. My prayers weren’t answered and a bunch of escaped Cuban cigar rollers did not show up to help out. And none of the high school kids in the neighborhood were willing to roll up what I had to offer… Below is a half version of the recipe on made on camera.
Happy rolling and Keep It Live!
Nori Almond Sticks
1 C almond (soaked)
1/2 C sunflower seed (soaked)
1/4 pumpkin seeds
1/4 C sts water
1 T ACV
1 t turmeric
¼ t ground black pepper
2 T ground chia seed
1 clove garlic, pressed
1 pinch cayenne
10 Nori sheets – cut in half across the grain
2 T lemon juice (to moisten nori)
Process the above ingredients into a thick paste. Spread a bead of paste on the cut nori sheets and roll. Moisten the edge of the nori and seal it. Dehydrate at 125 for 3 hours then lower to 115 and continue dehydrating until completely dry. 10-12 hours. Nori sticks can be cut in half after dehydrating.