A quick and easy satisfying lunch roll. I made the chutney as a snack dip for the Fall Nourishing Foods Cleanse a few days ago. Yesterday I was looking in the refrigerator for something for lunch and I didn’t feel like making a salad. I decided to take the chutney and put it on a sheet of nori with some vegetables. It was like salad in a roll. I used the vegetables I had in the refrigerator. You can do the same. The rich flavor of the chutney was great with the vegetables. I added some sauerkraut too!
A healthy dip or spread made out of fresh cilantro. They serve this all over India for breakfast with type of pancake called Dosa. It is flavorful but not spicy. Cilantro eases stomach and digestion problems, because of its digestive, anticonvulsive and metabolism enhancing effects. It also has been shown to detox heavy metals.
2 cups fresh cilantro leaves
½ cup fresh grated coconut flakes
1-2 green chilies
1 Tb fresh ginger
2 Tb fresh lemon or lime juice
6-8 Tb water
¼ tsp Celtic Sea salt
- Chop the coriander leaves, chilies and the ginger.
- Put all ingredients into a blender starting with 4 Tb of the water. Blend until the chutney gets a smooth and creamy texture adding more water as needed. You will have to keep scraping it down until it comes together.
- Taste and add more sea salt if necessary.
- Chill at least for half hour in the fridge. It will keep for about 7 days.
This is what I used for the rolls:
2 sheets nori
2 large romaine leaves
1/2 cup pea sprouts or other sprouts
1 shredded carrot
1/2 avocado sliced
½ cup raw sauerkraut
- Cut the vein out of the romaine leaves.
- Spread about 2 tbsp of the chutney across the nori sheet.
- Place the romaine on top, and then pile it high with half of the veggies and sauerkraut.
- Roll the sheet up from the bottom, seal the edge with water, and repeat with the other nori sheet.