ONE WEEK RAW AND GLUTEN FREE - Day 6, Veggie Sushi With Ginger Tahini Dipping Sauce!

Veggie sushi with a tasty dipping sauce

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DAY 6 OF "ONE WEEK RAW AND GLUTEN FREE"

Have you been following along this week with our "One Week Raw and Gluten Free" mini cleanse? If not, check out DAY 1, DAY 2, DAY 3, DAY 4 and DAY 5.

Today's menu includes:

Breakfast: Blueberry smoothie

Snack: Grapefruit halves

Lunch: Tomato caprese salad (with the leftover cashew ricotta from last night's pizzas).

Dinner: Veggie sushi with ginger tahini dipping sauce

Breakfast:

Blueberry, kale and pear smoothie (New Recipe)

Raw Vegan, Gluten Free

[makes 2 servings - enjoy both throughout the morning]

1 cup frozen blueberries

1 large pear, cored and quartered

1/2 banana

1 packed cup kale, stems removed

1 tablespoon unrefined flaxseed oil

1 1/2 cup cold, filtered water

Add all ingredients to a VitaMix or high speed blender and process until smooth.

If you'd like, enjoy both servings throughout the morning.

Per serving: 208.3 calories, 7.5 g fat, 0.5 g saturated fat, 3.8 g omega 3 and 1.1 g omega 6 fatty acid, 0 mg cholesterol, 2.3 g protein, 37.8 g carbohydrates and 6.8 g dietary fiber.

Frozen blueberries turn "green smoothies" purple which makes it much easier to get the kids to drink them!

Grapefruit halves for today's snack

Lunch

Tomato Caprese (Old Blog Favorite)

Raw Vegan, Gluten Free

[makes 2 servings]

Cashew ricotta from DAY 5, (you should have half left over)

2 Heirloom tomatoes, sliced

2 tablespoons fresh basil 

2 teaspoons extra virgin olive oil

Sea salt and freshly ground black pepper to taste


Slice the top and bottom off of each tomato and cut the remaining center into 3 thick slices.
Build the Caprese salad on two small salad plates starting with 1 slice of tomato, a heaping tablespoon of cheese spread in a circle over the tomato slice, another tomato slice, another layer of cheese and a third tomato slice and a final layer of cheese.
Sprinkle a tablespoon of chopped basil over each salad.
Top with freshly ground black pepper, salt and extra virgin olive oil.
Serve immediately.

Per serving: 199 calories, 17 g fat, 3 g saturated fat, 0 cholesterol, 5.3 g protein, 9.3 g carbohydrates and 1.3 g fiber.

Cashew ricotta takes the place of mozzarella in this raw, vegan Caprese salad.

Dinner

This recipe combines two old favorites. The first is a Raw veggie wrap with ginger tahini dipping sauce. I borrowed many of the veggie ingredients and I used most of the dipping sauce recipe substituting Braggs liquid aminos for Nama Shoyu soy sauce. This was necessary to make the recipe gluten free since soy sauce is usually not. If gluten is not an issue for you, you can use soy sauce. The other recipe I borrowed from is Veggie sushi rolls. Sushi rolls are easy to make once you get the hang of it!

Veggie sushi with ginger tahini dipping sauce

(New "combo" recipe)

Raw Vegan, Gluten Free

[makes 4 rolls]

For the sauce

2 tablespoons raw tahini

1 tablespoon Bragg liquid aminos

1 tablespoon freshly squeezed lemon juice

1 tablespoons raw agave

2 teaspoons fresh ginger, grated

1 cloves garlic, grated

1/8 teaspoon cayenne (or to taste)

For the sushi

4 sheets dried Nori

1 avocado, sliced

3 inch piece daikon, cut in sticks

1/2 mango, sliced

1 small cucumber, in sticks

(Or try any other of your favorite raw veggies or sprouts)

To make the sauce, combine all sauce ingredients in a small bowl. Set aside. 

To make the sushi, place a sheet of Nori on a bamboo sushi mat. 

Arrange strips of veggies and fruit starting one inch from the bottom of the Nori. 

Using the sushi mat, roll from the bottom up. After the bottom edge is over the filling, squeeze it gently with the mat and then roll to the top. Wet the top of the Nori and complete the roll. The moisture will seal it. 

Cut the roll with a very sharp knife into 8 equal pieces. Serve with ginger tahini dipping sauce

Get a little bamboo mat to roll your sushi.
Try using other fruits (like apple and pear) or veggies (like red bell pepper and zucchini) and your favorite sprouts! The combinations are unlimited!

Dessert

Pear and Apple Crisp with Raisins

Old Blog Favorite

Raw Vegan, Gluten Free

[makes 8 servings]

For the Crisp

1/2 cup raw almonds

3/4 cup raw walnuts

3 Medjool dates, unsoaked

1/4 teaspoon cinnamon

1/8 teaspoon salt

For the Filling

3 cups thinly sliced peeled and cored pears

3 cups thinly sliced peeled and cored apples

2 teaspoons Fruit-Fresh produce protector

1/8 teaspoon nutmeg

4 Medjool dates, pitted and soaked for 1 hour

1/4 cup seedless raisins

To make the crisp, place almonds in a food processor with an S blade and process until coarse. Add walnuts, dates, cinnamon and salt and process until the mixture begins to stick together. Remove mixture and set aside. Don't wash the food processor, you'll be using it again.

To make the filling, place the pears and apples in a large bowl and toss with the Fruit-Fresh produce protector. Remove one cup of this filling and place in the food processor. Drain the soaked dates but don't squeeze out the moisture. Add them and the nutmeg to the food processor and process until smooth, scraping down the sides when necessary. Stir mixture into the bowl of sliced fruit along with the raisins.

Spread 1/3 of the crisp on the bottom of an 8" x 8" pan. Place all of the filing on top of it. Sprinkle the remaining crisp over the filling. Serve immediately or refrigerate. It will keep for several days.

Per serving: 246 calories, 11.6 g fat, 1.0 g saturated fat, 0 g cholesterol, 4.1 g protein, 27.5 g carbohydrates and 5.6 g of fiber.

This makes 8 servings.
You'll be enjoying this again for tomorrow's snack.
Share it with friends - they won't believe it's raw!