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Sunday, January 3, 2016

Paleo Low Carb Maki Sushi

I am happy to present to you today a guest recipe from Romy Dollé. Romy's nutrition expert and author who in her book Pure Food (here) writes about how she found a body conscious and healthy Pure-food . Even her book Good fats evil fats (here), I can recommend you.
With Romys recipe you'll go to the culinary trip to Japan today. There are low-carb Paleo Sushi with cauliflower rice or broccoli-rice. If you, however, because of your current lifestyle for example, by a lot of sport or as I have an increased caloric needs through breastfeeding, then you can do just as well with white rice this recipe. The low carb version, however, is ideal if you want to lose weight or eat or no grain.

Although the rolling up of Maki takes some practice, so that the role beautifully appointed and is compact, but this delicacy is well worth the effort. Oh yeah, that reminds me of a wonderful time in Japan than I did with 10 mothers in a Japanese kindergarten a 5 meter long Maki (role) did.


150 g tuna, fresh or canned
150 g prawns, cooked and peeled
200 g cauliflower, steamed
200 g broccoli, steamed
1 avocado
100 g cucumber
fresh coriander
4 nori sheets
Wasabi Paste
Horseradish Cream
Tamari (gluten-free soy sauce)


1. To prepare the cauliflower and broccoli first cook, then cut separately or chop up the pieces about the size of a grain of rice have. Give and pulsate alternative in the blender leave until the right consistency is achieved.
2. Now peel the cucumber and cut into thin strips and halve the avocado, remove the stone and release it from the shell.
3. Then, mash the avocado, the finely chopped coriander and 1 tbsp Tamara in a bowl with a fork and mix well.
4. lie down to prepare the cauliflower Tuna Maki the bamboo mat flat and it put the nori.
5. Spread the horseradish cream on ⅔ of Noriblattes and distribute half of the cauliflower rice on the horseradish cream and press lightly.
6. Now distribute half the tuna and cucumber strips in the middle of the cauliflower rice over the entire width of Noriblattes.
7. Add some Wasabi paste and coriander leaves on the tuna and roll the nori finished using the bamboo mat firmly and press.
8. Make the second roller cauliflower Tuna Maki followed the same pattern.
9. For the broccoli shrimp Maki lay the bamboo mat flat and it put the nori.
10. Divide the avocado mixture on ⅔ of Noriblattes.
Underscore 11. Half of broccoli-rice to the avocado mixture and press lightly.
Distribute 12. Half of the shrimp in the middle of the broccoli-rice over the entire width of Noriblattes.
13. Then give a little wasabi paste on the prawns and roll the nori finished using the bamboo mat firmly and press.
14. Make the second part follows the same pattern.
15. The roles now provide either cooling or carefully cut away with a sharp knife into pieces.

A few more tips for preparation:

The horseradish or guacamole paste must necessarily be painted directly onto the nori sheet, so this is a bit moist and nicely glued together. It is also important that you put too much on the nori. The amounts indicated should give a nice role. Have you ever "roll maki" in some practice, you can play with a variety of ingredients. The roles either refrigerate or carefully cut away with a sharp knife into pieces. If you are preparing the rolls with fresh tuna, you should read them within half a day to eat. Rolls with boiled fish you can add 2 - 3 Keep days in the refrigerator.
The rollers are ideal to take away and are ideal for breakfast, lunch or dinner.


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