Almond and Kale Sushi
All dark leafy greens are good source of minerals, however kale is particularly high in iron. It also has plenty of vitamin C which is essential for iron absorption. Kale has all the great qualities attributed to broccoli – but it is more insect-resistant and much easier to grow.
1 cup almonds, soaked in water overnight then drained
3 leaves curly kale, stems removed
4 cloves garlic, chopped
3 dried apricots, soaked
1 knob ginger, sliced
1 T miso
1 T tahini
3 nori sheets
Put all the ingredients, except the soaked almonds, into a
food processor and blend well.
Add the almonds.
Blend again, but leave the almonds slightly chunky.
How to Roll:
Place one nori sheet onto a sushi mat. Spread 1/3 of the mixture evenly onto a sheet, leaving about a 3 cm gap at the top of the sheet.
Roll up the sheet carefully from the bottom, keeping it firm as you go. Move the top edge of the sushi mat out of the way as you form the roll.
Leave the roll face down on the loose edge – it will stick by itself in a few minutes.
Roll the other two rolls. If you wish, warm these in dehydrator or a low oven. Slice each roll into 8 or 10 pieces with a sharp knife. Serve as they are, or with a sauce.
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