Seaweed is packed full of iodine, an important nutrient that supports the healthy function of the thyroid gland. An underactive thyroid gland can lead to dry skin, unseasonable lines, water retention, and fluffy skin, so include iodine-rich seaweed in your diet, as it’s also rich in calcium, magnesium, and iron.
Japanese food has always been one of my favorites, and while seaweed salad is a great option, this spring why don’t you try my seaweed nori rolls form from Eat Beautiful? Don’t be spooked at making your own sushi, it’s really straightforward and a fun regale party option to make with musketeers! Using sunflower seed and cashew ‘ rice ’ as volition to the long grain will up the skin-friendly nutrients in the dish, too.
FORM SEAWEED NORI ROLLS
SERVES AS AN APPETISER
358 CALORIES PER SERVING
1. Place the sunflower seeds and cashews in a food processor with the shallot, sauces, and tamari and process until the admixture has the thickness of cooked rice.
2. Place the gusto in a coliseum, add the apple cider ginger and 1 teaspoon of water, and leave to marinate for 10 twinkles. Drain.
3. Take a nori distance and spread one-quarter of the sunflower seed and cashew admixture over it, leaving a 1 cm border around the edges.
4. Place the carrot, cucumber, red cabbage, avocado, alfalfa sprouts, and marinated gusto in a line down the middle of the rice admixture. Roll up the nori distance tightly – using a bamboo sushi mat to help you – and repeat with the three other nori wastes and the remaining vegetables.
5. Cut each roll into five using a sharp cutter, and serve with redundant tamari.
Ingredients
- 60g sunflower seeds
- 150g raw cashews
- 1 shallot, diced
- sprinkle of fresh coriander, roughly diced
- sprinkle of fresh mint, roughly diced
- tbsp tamari, plus redundant for serving
- cm clump of fresh root gusto hulled and diced
- tbsp apple cider ginger
- 4 nori wastes
- 1 carrot, cut into fine bludgeons