This recipe is a spin off of a recipe found in The Raw Food Bible by Craig B. Sommers, N.D., C.D.
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Spicy Mock Salmon Rolls
Spicy Salmon Pate (makes 4 cups)
- 2 cups soaked almonds (soak overnight)
- 2 medium carrots
- 1/4 cup carrot juice (about 11/2 large carrots juiced)
- 3 Tbsp freshly-squeezed lemon juice or more to taste (about 1 lemon)
- 11/2 ribs finely diced celery
- 4 scallions finely-chopped
- 2 tsp kelp powder
- 1 Tbsp nama shoyu or 1/2 tsp Celtic sea salt (or more)
- cayenne pepper to taste
- Optional: 2Tbsp of dulse flakes for extra flavor
Condiments:
- Beets sliced
- Nori Sheets
- Avocado
To Make:
Put almonds, carrots, carrot juice, lemon juice and kelp powder through a food processor using the S blade, until creamy. Add nama shoyu or salt and process a little more. Mix the chopped scallions and diced celery with the contents of the food processor by hand in a bowl.
To Serve:
Spread evenly on Nori Sheets. Top with sliced beets and avocado and roll.
Enjoy!
