10 nori seaweed sheets

5 cups young alfalfa sprouts

1 cup carrots, julienne sliced

1 cup cucumbers, sliced

1 cup red or yellow bell peppers, julienne sliced

3 ripe avocados, sliced

Marinated Mushrooms

4 cups of mushrooms, thinly sliced (button, shiitake and etc.)

2 tablespoons black sesame seeds, soaked 2 hours, drained and rinsed

½ cup liquid aminos

2 tablespoons ginger, grated

1 tablespoon honey or agave nectar

2 teaspoons sesame oil

½ teaspoon mineral sea salt

Serve with Sweet & Spicy Mayo (optional)

In a bowl, combine mushrooms with the marinating ingredients. Marinate for at least 20 minutes. This can also be prepared the day before and refrigerated. Remove the mushrooms from the bowl, gently squeezing out the juice. This leftover marinade will be the sesame-flavored dipping sauce for the sushi.

To make the sushi, place a nori sheet, shiny side down, on a bamboo sushi mat. On the side closest to you, layer a horizontal row of sprouts, two-inches wide and one-half inch away from the edge. On top of the sprouts, layer narrow strips of vegetables slices and mushrooms. It’s okay to have a little bit of the vegetables protruding from each end of the nori sheet. Starting with the side closest to you, use your thumbs to flip the nori sheet over the contents. Keep the contents firm by using the bamboo mat to shape the roll, sliding it over and across the top of the sushi. Before the roll is complete, dab a little bit of warm water along the remaining nori’s edge to seal the roll. Use a serrated knife to slice the sushi. Slice the roll in half and then slice the halves in half two more times until there are 8 sushi pieces. Makes 10 rolls.

Noodles

6 cups zucchini noodles (about 4 medium zucchinis)

¼ teaspoon mineral sea salt

Pesto

2 cups basil, finely minced

½ cup parsley, finely minced

¾ cup pumpkin seeds, dry

2 tablespoons olive oil

2 tablespoons flaxseed oil

2 tablespoons nutritional yeast

1 tablespoon miso

1 teaspoon garlic, minced

¼ teaspoon mineral sea salt

Garnish

2 tablespoons pumpkin seeds, dry

6 to 12 basil leaves

To make the noodles, use a vegetable peeler to form fettuccini-shaped noodles.  A spiral slicer can also be used to form angel hair pasta.  Leaving the zucchini skin on is optional.  Lightly coat the noodles with salt and place them in a strainer or on a towel.  Set aside for 20 minutes.  Gently pat the noodles with a towel to soak up excess water.

To make the pesto, pulse the dry pumpkin seeds in a blender to form a crumbly texture.  Do not over blend.  In a bowl and using a fork, mash the crumbled pumpkin seeds, minced basil and parsley, oils, miso, garlic and salt.  In a large bowl, gently combine the noodles with the pesto and nutritional yeast until well coated.  Garnish the finished dish with pumpkin seeds and basil leaves.  Serve or refrigerate up to 2 days.  Serves 6