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Categories:
sunflower seeds green onions cilantro lemon juice Bragg Liquid garlic green leaves nori carrots cucumber avocado container daikon sprouts brown sesame seeds
Viewed: 33 - Published at: 2 years agoIngredients
- 2 cups hulled sunflower seeds
- 8 green onions, green parts only, divided
- 1/4 cup cilantro leaves
- 1/4 cup lemon juice
- 2 Tbs. Bragg Liquid Aminos
- 4 cloves garlic (4 tsp.)
- 6 small collard green leaves, plus more for serving
- 8 sheets raw (untoasted) nori
- 2 carrots, peeled and cut into thin strips
- 1 cucumber, peeled, seeded, and cut into thin strips
- 1 avocado, halved and thinly sliced
- 1 8-oz. container daikon sprouts or sunflower sprouts
- Raw brown sesame seeds for garnish, optional
Method
- Place sunflower seeds in large bowl, cover with cold water, and soak 4 hours.
- Rinse, and drain.
- Transfer sunflower seeds to food processor, and add 2 green onions, cilantro, lemon juice, liquid aminos, garlic, and 1/4 cup water.
- Puree until creamy.
- Set aside.
- Tear spines out of collard green leaves and cut to half the size of nori sheets.
- Lay 1 nori sheet, rough side up, on cutting board.
- Place collard leaf piece on nori sheet, covering half of sheet nearest you.
- Spread 2 Tbs.
- sunflower seed mixture on collard green with spatula.
- Stack carrot strip, cucumber strip, avocado slice, green onion, and daikon sprouts in narrow line 1 inch from long edge of nori sheet.
- Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible.
- Dab edge of nori sheet with water to seal and close.
- Repeat with remaining ingredients.
- Cut each roll into 6 bite-size pieces with serrated knife.
- Arrange pieces on bed of collard greens, and sprinkle with sesame seeds, if desired.
