I’m going to try the raw food thing for a month! That completely immersive and beautiful dinner we had at Pure Food & Wine back in September left a pretty serious impression on me. It was so innovative, colourful, satisfying and, most importantly, energizing and inspiring. Sometimes destination restaurant experiences have that sleepy after-effect, but not this time. We had three courses, cocktails, the whole bit, and just bounced right outta there afterward. I’m pretty sure I observed out loud at least 7 times how awesome and vibrant I felt.
I’m not a stranger to raw foods or anything, but I wanted to give the lifestyle a little go. Certain parameters seem to reveal a whole new world creatively. You can lose those everyday crutches and gain a new set of tools/capabilities once you decide that the lead-up actions are worthwhile. Any shred of personal growth is so valuable to me, so yep, I dug out the dehydrator and bought myself some lucuma.
So yeah! Gonna try it all out, learn a few things, make some stuff. Just living and working with a bit more intention is all. This little snack came to me while I was flipping through Sarma’s amazing book. She has a version with jicama for the rice portion, which sounds really fresh and lovely. We have celery root everywhere and I love its lightly sweet, fresh, creamy celery-ish taste. I thought it would be mind-blowing all rice-d up in an autumnal nori roll situation with some dressed carrots, dill and dijon. The combination was delicious–nice and crunchy, bit of chew from the nori and zing from the mustard. My dad grew some incredible carrots in his garden this year–so sweet and flavourful. The dill is vibrant and green out there too, despite negative temperatures at night. Thankfully, it all just grows and goes together. Nature, seriously!
See you next week with some more raw goodies! xoxo
AUTUMN SUSHI WITH CELERY ROOT “RICE,” ZA’ATAR CARROTS & AVOCADO
Print the recipe here!
With vegetable-based rice guidance from Raw Food, Real World
SERVES: makes about 18-24 rolls
NOTES: I coat the celery root chunks in lemon juice pre-processing to prevent any sort of browning. Also, it’s fun to have the leafy bits of sprouts sticking out the ends of the rolls. Pretty presentation!
celery root rice ingredients:
3 cups diced (peeled!) celery root
juice of 1/2 a lemon
1/4 cup raw pine nuts
splash of rice vinegar
splash of raw agave nectar OR raw honey
fat pinch of sea salt
1 large OR 2-3 medium carrots, peeled + cut into matchsticks
juice of 1/2 a lemon
2 tsp za’atar
little handful of fresh dill, chopped
1 tsp dijon mustard
salt + pepper
3-4 sheets of nori
1 ripe avocado, sliced
extra dill sprigs + the little seedy flowers if you got ’em
big handful of sprouts (sunflower is my fave)
nama shoyu/coconut aminos to serve
Toss the diced celery root with the juice of 1/2 a lemon. Throw the pieces into the food processor along with the pine nuts. Pulse/run the motor until the nuts and celery root become rice-sized. Scrape all of that out into a medium bowl. Toss the “rice” with the rice vinegar, agave/honey and salt. Set aside.
In another medium bowl, toss the carrot matchsticks with the lemon juice, za’atar, dill, dijon, salt and pepper. Set aside.
Line up your nori sheets, sliced avocado, sprouts, dill bits and pour your coconut aminos/nama shoyu in a little serving bowl.
Lay a nori sheet, rough side facing up, on your sushi mat. Make sure the lines are going horizontal. Spoon some celery root rice onto the bottom third of the nori. Spread it to all the corners, packing it down. You should have a solid layer of the rice with minimal gaps. In the middle of the rice, lay some of the carrot mixture down. Top that with dill, avocado and sprouts.
Now, grabbing the bottom edge of the sushi mat with your thumbs and simultaneously pushing the sushi filling in with your fingers, start rolling it up. After you’ve enclosed the center bits (carrots, avo etc), clamp down on the roll to firm it up a bit. Continue rolling, firming up the shape of it as you go. Moisten the last little edge of the nori with water on your finger before you completely roll it up, just to seal it a bit.
Cut the roll in half. Then cut those halves into 3 evenly sized pieces each. Repeat with remaining nori, rice, carrots etc. Serve it up with the nama shoyu or whatever you like.