We had so much fun in our raw class this week and were able to whip up four great lunches! These included two from Ani Phyo — mediterranean dolmas and lemon fennel soup — as well as the very filling celery soup. The fourth light meal we shared is from one of our favorite books called Raw Foods for Busy People: Simple and Machine-Free Recipes for Every Day. Author Jordan Maerin really hit the mark with this little gem of a book. The recipes are just as she says, easy, quick and oh, so yummy!
The other recipe is Jordans Nori Filling that we used in a nori wrap. I love that this recipe requires only a couple minutes, is versatile and requires no equipment other than a whisk.
EZ Nori Filling
- 1/3 cup raw tahini or almond butter, at room temp
- 3 TBS unpasteurized miso of your choice
- 1TBS raw honey
- 1 clove garlic, minced or 1/8 tsp garlic powder
- 1/2 tsp powdered ginger
- 1/4 cup scallions, minced
- 1 TBS Nama Shoyu, or more to taste
Mix all ingredients. Yup, that’s all folks!
For our class I used almond butter and red miso. Again, this is an adaptable recipe and I usually use tahini and white miso. If you do not have scallion on hand you can use onion or onion powder. I always use wheat free Tamari instead of Nama Shoyu and 1 TBS is plenty. I do not recommend adding more.
To make a yummy wrap, take a quartered sheet of untoasted nori and put a smear of nor filling on it, some avocado and tomato slice, fold and eat!
Add water to the filling and you have a fantastic dip for veggie crudites or a little thinner and a fine dressing to wow your taste buds atop fresh salad greens.