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 Red Pepper Mayo (see recipe)

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.

8 cups cabbage, thinly sliced (about 1 medium head)

1 cup carrots, julienne sliced

1 cup red bell peppers, julienne sliced

1 cup onions, julienne sliced

1 cup cucumbers, julienne sliced

6 nori sheets, shredded

½ cup white sesame seeds, soaked 2 hours, drained and rinsed

2 tablespoons apple cider vinegar

1 tablespoon sesame oil

2 teaspoons mineral sea salt

1 teaspoon spirulina

1 teaspoon chlorella

In a large bowl, massage the cabbage, carrots, bell peppers, onions and salt for 5 to 10 minutes and set aside.  In a perfectly dry blender, add broken up sheets of nori and blend until flakes are formed.  Returning to the bowl of slightly wilted cabbage and vegetables, squeeze out the water and discard.  Add in the remaining ingredients to the bowl and mix well.  Serve or refrigerate up to 5 days.  Serves 8 to 12

2½ cups mango cubes, fresh or frozen

1¼ cups pumpkin seeds, soaked 4 to 6 hours, drained and rinsed

1¼ cups water

½ cup orange juice

½ teaspoon curry powder

1/8 teaspoon mineral sea salt

Pinch or two of cayenne

Blend the pumpkin seeds and water together until smooth.  Strain through a nut milk bag or cheesecloth.  Use a lemon press or handheld juicer to make the orange juice. Blend the pumpkin seed cream, orange juice, mangoes, spices and salt until smooth.  Sprinkle a pinch or two of cayenne before serving.  Serve immediately.  Serves 4 to 6