today on cooking raw mom and I will roll some nori rolls without rice but packed with flavor and we'll make some delicious collard green rolls stay tuned hello I'm Caroline and I'm Sunita and welcome to cooking raw so today it's all about the phytonutrients vegetables and cruciferous vegetables that's right excellent so do you know what by phytonutrients are I do not I didn't either until I look it up okay and so what I discovered is this is that plants produce their own chemicals a chemical substance to protect themselves from disease Wow and we eat those different plants and they protect us too Wow today we are so let's get started today we are going to make a veggie nori roll nori roll that's very interesting so what's what's a nori roll well a normal number one what we're going to use are the nor Reed shale okay yes seaweeds right there you can find them right around our little late growing all around they the bushes but the rocks but we're not going to we didn't use those okay so the nori shells okay so we're going to use this big parsnip parsnip and we're going to create our rice out of that okay we also have some parsley and sprouted sunflower seeds and pumpkin seeds and red onion little sea salt just some good stuff okay so what do we need to do to get started so we're going to do to get started is this I'm going to make the rice and then like a little pate spread okay and while you slice up the different vegetables okay thinly slice so let's get started alright so what I'm going to do is take one of these and just put this over here and what is this that is an English cucumber and I like those I like those better because they're not as watery oh okay and it's easier to make and you can find these at your local grocery store too right you can find them at your local grocery store health food store okay come on so I really like this and you're not going to miss the fish the tuna or the real rice okay so we're going to take that move that you can use this for your compost and then I'm just going to chop that up a little bit can we keep we wanted to keep the skin on these vegetables or you reach is the most definitely as a matter of fact we can use some of that from the cucumber the English cucumber okay so what I would like for you to do is to take your potato peeler cut this in half okay cut that in half and then you take your potato peeler and then just slice them thinly okay yes perfect perfect perfect perfect and you we talked I said at the beginning the show that this is we're using cruciferous vegetables you know yes exactly I mean is this the cruciferous vegetable no it isn't okay that that is just a cucumber okay that's enough for that one uh-huh but like your kale that's a cruciferous vegetable so mainly leafy greens leaf and cabbage your cabbage your broccoli cauliflower okay and they'll fit from the same family that's right that's right so now I'm going to make my rice beautiful so it looks like nice - it does and for the kale do you just want me this just chop this up you can thin strips yep thin strips okay and that's beautiful look at that it's not real rice but it reminds you of rice so would you pass me one of those bowls thank you so we got that nice and fluffy so now what we're going to do is we're going to make our little pate to go with that a great way and I'm chopping up one zucchini zucchini are so versatile you can use these in just about anything so chop that up and this would be a good appetizer - I'm supposed to be meeting with a committee of young women and we're gonna have parsley potluck I've been thinking about what would be good to bring - this might be something now I just poured in 2 cups of sprouted sunflower seeds and pumpkin seeds and to sprout your sunflower seeds and your pumpkin seeds the only thing you have to do is put them in like I one of those 32 ounce jars glass jars glass charms okay that's right and fold up with water I add a little sea salt to mine cover it with a cheese cloth or cotton towel and let it sit for like about 8 hours or overnight which is very easy to do so what I did I just added about maybe like a half a cup of red sweet red peppers two garlic's because I love garlic and a little sea salt I'm going to add some kelp kelp is another sea vegetable and that's about a half a tablespoon and I am going to add about two tablespoons of lemon juice put that in there this is about a quarter cup of extra virgin olive oil I love that and a little agave to mellow that out one of those flavors out and now what I'm going to do is pulse it pulse it let's see beautiful beautiful beautiful and don't forget to do that I can do that's why you're doing that okay so NIDA just thinly maybe with that beautiful beautiful beautiful beautiful that's good it does good we're gonna take this nori roll the shiny side down okay and so what we're going to do is spread a little of this petit on here first that's probably like what it tablespoon or so yeah yeah - yep sprayed it on there nice like that so then we're going to use our rice our parsnip put some of that layer that on then you just layer it actually add like ginger ginger on it I'm eyed I love ginger so I'm gonna add ginger ginger I'm gonna add a little bit of more like this I like spicy though so what I'm gonna do with my ginger though mm-hmm because the ginger is just so intense so put a little ginger on there just layered however you want you I mean is it supposed to I stack it on top of each other yep stack it on top of each other I'm gonna do some celery stick that out there like that out and I understand what you wanted them to be definitely slice yes yes yes yes some kale mm-hmm do some kill and then see you can use some of this because this is organic and you can put the English yup the peel there okay and then some beautiful carrots so to make your own nori roll just get a display of delicious vegetables and then how people make their own great what they like exactly and this would be fun for the kids too I did my own nori roll hey and don't forget the avocado and here's the kale again the cruciferous vegetable I like a lot of that on that to slice these yes yep yep so you I like this different colors flavors textures rainbow right textures oh I know putting a little avocado there neither of the mine well this is your first time right okay now oh here it is so then you take here yeah so you take this really there's like this little tool that you can use to roll so you take it stop for a second roll it yep roll talked a little bit be careful cuz these are sort of fragile and I was gonna say you take a little spit but not on take it's okay I don't have any warning so we go to use like a little little lemon juice put on the edge to seal it so kind of improvise improvise no spit people no spit and then you seal it seal it suet so then they have these little I hope this knife is sharp enough but we're gonna do I'm gonna do this or like this do you cut at an angle does not matter it's up to you she wanted an angle you take it an angle use your tonight because it looks sharper oh my goodness I look so good there you go I'm a mind a little bit bigger and so how they do you know they set it up like this and that's beautiful that looks delicious yeah we're gonna eat some of yours because I owe my too good it's too good to eat yeah okay look at that absolutely delicious awesome no that just goes to show you but I'm already laughing even though the appearance of your new role wasn't that appetizing but it's absolutely delicious it's the content it's the content that counts that's right that's right so now we're gonna talk about the contents that we're going to put in our collard green sprouted oh yes yes yes yes so do so what we're going to do let's just let me tell you this real quick well first so what we're gonna do is that you know that sunflower seed pumpkin seed spread we're gonna use that that Petain we're gonna use that nice way to recycle recycle recycle recycle so we don't just throw stuff away that's right so we're going to add some of this Thai seasoning and sun dried mushrooms sun-dried tomatoes thank you sun-dried tomatoes that's gonna be edit to this potato spread and then we're going to add and this is going to be the stuff that we add on top of our roll that's right okay it's gonna select the nori roll but the collard green roll gotcha wonderful wonderful wonderful so what we have let's get started so what I'm going to do is put my Thai sea which is Oh cilantro just some of everything is in there put that in there and half a cup of sun-dried tomato you this is about eight ounces of the portobello mushrooms and then we have about a quarter cup of extra virgin olive oil and we're using all that for a marinade that's right it's ready to chop these up we're gonna just put them in there chop them up and chop them up sort of thick - okay because as you marinate they do strength yes they shrink so we're gonna do that so why are you doing that I'm going to spend and what this did adding the mushroom really changed the texture and the flavor Lucy mmm and that tight seasoning really did change the flavor let me give you a fork mmm mushrooms really good here you go I did that's right that's right so if you make a lot of potato just add different spices yeah mushrooms whatever you want okay so that's done okay so now make your marinade right yep that's good but yeah a little bit more about two tablespoons good cider vinegar yes this is breaks good Bragg's amino yep it's like a soy protein I love it yeah go ahead on and then why don't you add a little turmeric I love to my right just go ahead just put that's about a tablespoon and then just use your hands and just do that while you're doing that I'm gonna step around get one of these collard green rolls collard green leaves and doesn't it smell good really good I love that I love that let's just add a little bit more yeah there you go I don't use olive oil for like like everything yeah my hair my face my body so you can just set that aside and what I did you can use it just like this but what I did I a little ahead of time what I did is I took those mushrooms and I put them in my dehydrator and let them dehydrate because I want the texture but dryness and it really does feel yep like meat mmm isn't that delicious so we're gonna set that aside for a minute and let's go head on now what I'm going to do on side okay how about if I go ahead on and take this beautiful collard green leaf I'm gonna cut it in half and while I do that what about you family slicing yep the peppers yep and you see that blemished pepper is coming in handy it was dandy absolutely delicious and with this if you juicing you can juice this so you don't have to throw anything away I'm gonna take one more leaf put that there turn it honest so its color our collard greens considered cruciferous vegetable most definitely most definitely so you're gonna do that and then everybody always ask and this is Caroline how what do you do to your collard green leaves they look so beautiful well y'all getting a little secret right here a little dab extra-virgin olive oil dot dot dot and then you just rub it in it makes it shiny yep shinier makes it it brings it to life so beautiful leaf beautiful beautiful beautiful I'm gonna set that over there do another one and is I love that I saw that purple pepper yes I said I gotta have it and so colors mm-hmm that's what the doctors recommend the nutritionists recommend eating a variety of rainbow of colors so that's what we are doing we're gonna put again our pate on this spread it and you don't necessarily have to do yours first you can add your vegetables first but I like to just spread it here I'm gonna let you do but you want to do a lot is that too much because what I'm gonna do is just spread mine all the way the length is okay nine do you mean is it best to use a call Greenleaf to do this or could you use something else you can use a caller you can use any type of napa cap cabbage you can use what is the other one romaine yeah and if you if you're not a good roller romaine would be a good one because you can just add the pate in it that's right then add the vegetables on top of it okay next time I'm going to get a romaine for you I would not miss you it's all good okay so now let's just add our veggies a little bit of red and I always add in them yep horizontally at them however you want to this is how I'm gonna add my so I'm just going to add my turn out as well as yours let me do this okay put that on there and then there is some of the celery and stuff I've had some beets oh beets beets beets are really good for you how about eating beets raw actually you know beets are really good for hypothyroid not hyper you have hyper soap oh this right here is the radish sprouts they're spicy okay to me and then this is the watercress I think they're spicy but some people say they're like a little bit bitter okay here your greens and then this is these are the pea pods sprouts right yeah well that's that's what they are and then I can add some of my marinated mushroom and you ask some of your marinated mushrooms on yours well I'm gonna add some of the dehydrated mushrooms on mine oh and it tastes what you dehydrate fees they have like the texture of meat mm-hmm so now you take your roll your collard green little challenging okay so then you look you know fold it uh-huh roll it roll it roll it roll it roll it roll it a monster roll it is oh I love this oh no looks better how can I say but again let's cut yours it's yours oh that looks beautiful I love that come on ok so guys cut it in half yeah you can do it at an angle however you want to do it let's see Dinka we forgot our avocado okay it's so much oh look at the inside of that just gorgeous mmm okay let's take a bite that is really good who's almost too good to share well I will share cuz it's so good it's just amazing the collard greens roll roll absolutely delish yes the nori absolutely and then you can also create hors d'oeuvres so we didn't waste absolutely anything recycling we're doing recycling and look at this beautiful savoy cabbage salad stuff with our potato stuffed with our potato absolutely delicious so wait we need to tell them where they can get the recipes or for these issues yes okay you need to go to Milwaukee Public Television org by the local shows tab find cooking raw and that's where you'll find all the wonderful dishes that we prepare today so I think that's it for tonight don't you I think so too see you next time on cooking raw to order a copy of Caroline and Shania's book a mother and daughter diary of raw food recipes for beginners go to mptv.org and click on store for call to six two seven eight one four nine nine eight you