Tomorrow is the Chinese Lunar Festival, so I came come home tonight to Dad taking over the whole kitchen cooking up a storm. He's making mooncakes with a black sesame and nut filling, and one with a red mung bean. Watching him and taste testing the fillings got me hungry, and seeing all that rich red mung bean colour got me thinking about beets, so I decided to make nori wraps. These are super quick to make, just blend and wrap!
I've been in a bit of a beetroot love affair these past few months, it really is an amazing vegetable. I've been juicing it every few days, making soups and dips, I've even bought seedlings to grow in my garden. It has this earthy sweet flavour which adds depth to the food.
The health benefits? It's lowers blood pressure and helps fight against heart disease and strokes. It's low in calories, helps keep blood sugar levels stable and helps lower cholesterol. It helps treat anaemia and fatigue, boosting stamina, containing potassium, magnesium, iron, folic acid as well as antioxidant properties. So what's not to love?
The health benefits? It's lowers blood pressure and helps fight against heart disease and strokes. It's low in calories, helps keep blood sugar levels stable and helps lower cholesterol. It helps treat anaemia and fatigue, boosting stamina, containing potassium, magnesium, iron, folic acid as well as antioxidant properties. So what's not to love?
I will usually combine beet with carrots, they go so nicely together. I had some coriander, basil leaves, and I wanted a bit more greens so I decided on bibb lettuce leaves since they have a mildly sweet flavour which would offset the nori.
Usually for wraps I use nori sheets, you can purchase it raw from health food stores. If I feel like something heavier, I go for a raw zucchini/seed wrap. Occasionally I'll use rice paper rolls, freshly made up Vietnamese spring rolls are always a treat!
The sauce is simply apple cider vinegar with maple, ginger, garlic, tahini and olive oil. I'm not big on measuring, I usually just throw everything in as I feel like and taste. Sometimes I want it a little sweeter, and sometimes the tart taste is what I'm after so it all depends. Play around with it.
I thought I'd also include a picture of Dad getting his mooncake making skills on...
Usually for wraps I use nori sheets, you can purchase it raw from health food stores. If I feel like something heavier, I go for a raw zucchini/seed wrap. Occasionally I'll use rice paper rolls, freshly made up Vietnamese spring rolls are always a treat!
The sauce is simply apple cider vinegar with maple, ginger, garlic, tahini and olive oil. I'm not big on measuring, I usually just throw everything in as I feel like and taste. Sometimes I want it a little sweeter, and sometimes the tart taste is what I'm after so it all depends. Play around with it.
I thought I'd also include a picture of Dad getting his mooncake making skills on...
Raw Beet Nori Wrap
2 nori sheets
4 pieces of lettuce
1 beet
1 carrot
small handful of coriander
few basil leaves
1 TBS apple cider vinegar
1 TBS tahini
2 tsp maple syrup
2 tsp olive oil
1 tsp ginger
1/2 tsp garlic
1. Blend up beet and carrot with coriander and all the condiments. I like mine to be crunchy so I have it on a low setting so it comes out still in chunks
2. Lay out the nori sheet, place 2 lettuce leaves on top, add the beet/carrot topping and basil
3. Wrap up and enjoy!
* You can always shred the beet and carrot, if you wanted chunkier pieces you can cut them all up
2. Lay out the nori sheet, place 2 lettuce leaves on top, add the beet/carrot topping and basil
3. Wrap up and enjoy!
* You can always shred the beet and carrot, if you wanted chunkier pieces you can cut them all up
