Makes 2 rolls
5 mins
No equipment needed
This is even better if you use the fresh bee pollen, rather than the dried kind.
2 nori sheets
1 Tbsp almond butter (white, if available)
1 tsp white miso
1 Tbsp flax oil
1 Tbsp apple cider vinegar
2 Tbsp bee pollen
½ of one avocado
2 – 4 broccoli florets
Handful or two of baby leaf spinach
4 Tbsp alfalfa sprouts
Lay out the nori sheets. In a small bowl, mix up the almond butter, miso, flax oil, vinegar and bee pollen with a teaspoon. Spread half of the mixture on each nori sheet, as a line along the middle lengthways. Half the avocado, and cube the flesh. Put half an avocado in each sheet, over the almond butter mix. Cut the broccoli into small bite-sized pieces, and put half in each sheet. Next lay out the spinach and the alfalfa sprouts along the sheet, next to the avocado. With a little water on each sheet, wet the edges of the sheets’ lengths; this will help it stick together when you roll it. Roll them up, rolling the edge nearest you over first, keeping it tight. Press the far edge down. If they’re just for you, eat them as they are, like a baguette. If you’re serving them to friends or family, you can cut each roll into four and stand them on end on a plate—they look very pretty this way.
Serves two
15 mins
Blender
This has a spicy kick that will shift you up a gear. Makes a brilliant fast lunch. Heat it in the winter or have it chilled in the summer.
2 tomatoes
2 peppers
4 stalks celery
1 avocado
1 red chili pepper
2 cups (100 g) arugula
1 cup (50 g) dulse
3 Tbsp cacao nibs
Prepare your tomatoes, peppers, celery, avocado, chili and arugula for the blender by removing any seeds and stems and cutting them into manageable pieces. Rinse the dulse, and put all your ingredients in the blender together, setting aside one tablespoon cacao nibs. Whiz away for a few minutes until you have pureed everything until it’s smoooooooth. Garnish with the remaining nibs.