Nori Wraps with Orange Cashew Cream

I believe I got this recipe from Dr. Weil's website, but I can't say for sure....sounds delicious regardless....

Light but filling, flavorful but simple, these wraps are my favorite summertime dish. The color of the nori sheets is a dark, shiny, green – almost black – and adds a striking contrast to the colorful filling.

Ingredients for Orange Cashew Cream

  • 1 cup raw cashews

  • 1/2 to 3/4 cup fresh squeezed orange juice

  • 1 to 2 tablespoons tamari soy sauce

Ingredients for Wraps

  • 4 nori sheets (the kind used for sushi; found in the Asian section of a grocery store)2 carrots, grated or shredded

  • 1 medium beet, grated

  • 1/4 head red cabbage or green cabbage, shredded

  • 1/4 cup alfalfa sprouts

  • 2 avocados, sliced or mashed

  • Salt for sprinkling

  • Black sesame seeds, for garnish

Add the cashews, 1/2 cup of orange juice, and tamari to a blender, and blend until you have a creamy consistency. Taste, tweak if necessary, thin out with more juice, if needed, then transfer to a bowl.

Set out all your grated veggies in separate bowls, so you can grab them as needed to make your wraps.

Place a nori sheet on the counter or cutting board. Leaving a 1-inch border at each edge of the nori sheet, place a thin layer of grated carrots, grated beets, shredded cabbage, and alfalfa sprouts on top of the nori sheet. Place the avocado in a horizontal line across the middle of the shredded veggies, and do the same with the cashew sauce. Sprinkle on a little salt. DO NOT OVERFILL!

Working from the bottom, roll up the nori like a fat cigar, tucking in the veggies as you roll upwards. You should have a neatly packed cylinder at the end. Use a little water to “seal” the seam.

Serve as a wrap, as is, or using a sharp serrated knife, cut into 1-1/2-inch rounds.

Repeat. You should have enough veggies to make 4 wraps. Sprinkle with black sesame seeds for a pretty presentation.

Yield (Wraps): 4 servings
Yield (Dressing): 3/4 cup

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