Raw Nori Rolls

I am currently taking a 10 week course called Life Force Energy, The Hippocrates Approach to Optimum Health. The Hippocrates Institute was founded in Boston, in the 1950's by a woman named Ann Wigmore. She was one of the earliest pioneers of raw and living foods. Hippocrates is now located in Florida and people go there to get healthy and to learn about raw and living foods.
A special woman named Betsy Bragg runs the Life Force Energy course here in the Boston area, and at the end of the 10 weeks, I'll be a certified educator in the Hippocrates approach to healthy living.
All of the proceeds of the course go towards a program that Betsy has started in the Boston school system to teach the children and teachers about raw and living foods, health and nutrition and about gardening; the Martin Luther King Jr Elementary School in Dorchester, Ma is lucky enough to have this program. Truly an amazing program that is giving the opportunity to kids to learn about where their food comes from. To learn more about the program, check out the website for Optimum Health Solutions.
Just in the first 3 weeks of the course, I have learned so much about raw and living foods, sprouting, juicing etc. It's great.
Today in class, we made raw nori rolls and they were so yummy, I stopped on my way home to pick up some nori to make the rolls at home.
What is nori?
Nori is seaweed, and you probably know if from "maki" in sushi restaurants:
This nori is raw and untoasted as opposed to "toasted" nori which is also available. Nori is a sea vegetable and is packed with nutrients. Just one sheet has 13 calories, 1.2g fiber, 1.2g protein, Vitamins A and B, iodine, carotene, calcium, iron and zinc. Because it is raw, the nutrients are highly bioavailable and digestable.

Now, most sushi rolls are filled with rice and some type of veggies and fish.
The sushi rolls I made today are raw, so they do not contain rice or fish. Instead, jicama and daikon radish are used to simulate rice, and a variety of veggies are used as filling. For more protein, a nut or seed pate can be used as well, however, I didn't have any pate kicking around. I used mashed avocado for flavor, and mouth feel (plus healthy fats). I used Shoyu, a naturally brewed or fermented soy sauce to seal the rolls.
Most soy sauces are heated during processing. Shoyu is not heated and so is considered raw.

Here we go: 1 sheet of nori on my sushi rolling mat:


Grated jicama, daikon and carrots:

Building the roll with the avocado, jicama, daikon, carrots, alfalfa sprouts and sunflower sprouts:
Rolling the nori:
The finished roll that I sealed with the shoyu (usually water is used, but I like using shoyu since it adds more flavor):


The finished roll:

Warning: These rolls are highly addicting!!!
:) Try something raw today......