Nori Rolls

*This recipe makes about 5 whole rolls, or 10 halves*

INGREDIENTS

For the Pâté:

- 1/2 cup peeled and roughly chopped carrots

- 1/2 cup pecans

- 1/4 cup pepitas (These are shelled pumpkin seeds. These are green, whereas pumpkin seeds have a white shell.)

- 1 tablespoon roughly chopped onion

- 1/2 cup roughly chopped sweet bell pepper

- 1 tablespoon apple cider vinegar

- 2 teaspoons lemon juice

- 1/2 tablespoon tamari

- 1 pinch of salt, or to taste

- 2 tablespoons chopped fresh dill or 1 tablespoon dried

For the filling:

- 1 bell pepper

- sprouts (radish sprouts, alfalfa sprouts, etc.)

- cucumber

- avocado would be a great addition if you plan to eat rolls right away

- nori sheets (you'll need one sheet for each roll, about 5 sheets)

INSTRUCTIONS

- Add all pâté ingredients to the food processor and pulse until you've reached a desired consistency. (I like to leave mine a somewhat rough texture.)

- Lay out a nori sheet and spread a dollop of the pâté down the center. You may use 2-4 tablespoons, depending on your preference.

- Add bell pepper, avocado and cucumber slices atop the pâté. (Omit the avocado if you plan to eat rolls at a later time.)

- Roll the excess nori sheet around your filling. Use a wet finger as glue, sliding it along the nori sheet. (As the filling sits in the roll, the nori will soften.)

- Once you've made your first roll, taste it! You may want more or less pâté and/or filling.

If you're sensitive to pecans or pepitas, feel free to swap them for other nuts and seeds!

Mix and match your filling, veggies and/or meats of your choice! I like to pair these rolls with a chicken breast.

This pâté recipe is so light and unique! It would be delicious to use as a relish!

Enjoy!

This recipe is a modified version from the book Raw-Vitalize by Mimi Kirk &Mia Kirk White