Vegan Nori Rolls.

Sushi night!! Well rice less, fish less sushi.

Nori sheets with a tomato and flaxseed dehydrated wraps and filled with avocado and crunchy salad with a cashew and coconut amino dipping sauce.

Cashew dipping sauce:
1/4 cashews
1/2 water
1/2 lime juice
1 tbs coconut aminos
1 small clove garlic
1 inch grated ginger
1/2 semi dried tomato
Blended till smooth


Get creative and fill these with any combo you like!

Asian Style Soy-free Coleslaw.


This sale goes down a treat at BBQs or parties and is perfect for picnics. But laos a great salad to make up and have in the fridge to snack on.

  • What you will need:
    1/2 cup homemade mayonnaise
  • 2 cooked chicken breast sliced (optional if you want to keep it as a side salad)
  • 1/2 small red cabbage shredded
  • 2 large carrots grated
  • 6 radishes or daikon grated
  • 1 cup of chopped fresh mint parsley and basil
  • 1/4 cup sesame seeds
  • 1 inch finely grated ginger
  • 1 tbs of apple cider vinegar
  • 1 tsp honey
  • 1 tbs coconut aminos
  • Juice of 1 lime and zest
  • Salt and pepper to taste
  • 2 tbs macadamia nut oil
  • 1 cup beetroot sauerkraut (optional)

How to make it:

Combine all the ingredients together and serve with greens, boiled eggs, a Paleo bread or dips and seed crackers for a great summer dish. By adding the chicken it makes it a complete meal or add more nuts or seeds to keep it balanced.

Rice-free Nori Rolls.


There isn’t really a recipe for this more an idea of how to make a nori roll without rice. You can add whatever you like as a filling my previous post was about using cauliflower rice:

In this one I’ve used a coconut wrap then added sauerkraut, grated carrot, grated beetroot and avocado with lots of herbs and some seasoning.

It so quick and easy to do and make for a healthy lunch or kids snack. And goes down well at parties too!

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My son William loving his sushi sushi . . .

Grain-free vegan sushi sushi.

Who doesn’t love sushi? It’s quick easy and a great lunch box snack. But most sushi’s are made too far in advanced, full of bad bacteria from takeaway food handling practices and cheap farmed fish or hormone packed meat and served with soy!

So you can make your own . . .


Serves: 4

Prep time: 15 minutes

What you need:

2 cups pulsed raw cauliflower or soaked and cooked quinoa

2 tbs apple cider vinegar

3 organic dried nori sheets

1 carrot julienned

1/2 capsicum julienned

1/2 cucumber julienned

handful snow peas sprouts

1/4 cup red cabbage thinly sliced

2 fresh or dried and ten soaked shitake mushrooms -optional

1/2 avocado sliced thinly

1/4 cup coriander

1/4 cup mint sliced

organic wasabi paste if tolerated- optional

sesame seeds to decorate

1 tbs water for sealing the rolls

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How to make it:

  1. pulse the caulflower into cpus cpus or rice constancy in a food processor.
  2. in a bowl add the cauliflower apple cider vinegar. This will start to soften the “rice”
  3. place the nori sheet on to a sushi rolling mat or tea towel. Add the cauliflower to it and spread out about 1 cm thick to the edged, leaving a gap at the end furthist away from you.
  4. the end closest to you start adding on your topping in stripes. Start with the wasabi if your using it then the harder vegetables and finish with the softest like sprouts and herbs.
  5. don’t fill it to much your better to make smaller and more of them.
  6. using the matt roll away from your self tucking the edges in and under and rolling away at the same time. Dip your finger in some water and run it along the edge that has no ‘rice’ on it. This will seal it together so it does not unwrap.
  7. with a sharp hot bread knife cut into 6 pieces and sprinkle with sesame seeds.

Serve with a dipping sauce, pickled vegetables and a raw crunchy asian salad.

Enjoy making it your own!

Grain-free, Gluten-free lunch wraps.

Wraps are something I think we all miss going grain-free. And we all know the gluten-free wraps are dry and flake apart. I love using swiss chard, chinese cabbage, coz or iceberg lettuce or cabbage leaves as a wrap. Fill it with your favourite yummy foods and stick a tooth pick through it for lunch boxes or just devoir straight away. Even the kids love them!


This one is filled with sautéed brussel sprouts and bacon with fresh sprouts and garlic mayonaise.

What you will need:

250g brussel sprouts grated or chopped in a food processor

1 red capsicum chopped

1 onion

2 tbs coconut oil for cooking

1 clove of garlic

1/4 cup walnuts

1/4 cup alfalfa sprouts

4 leaves of iceberg or leaf of your choice

1 tbs homemade mayonaise (I had lemon and garlic in the fridge)

1/4 cup chopped basil leaves

How to make it:

  1. fry the capsicum and chopped onion till soft.
  2. use the same pan to sautéed the brussel sprouts in the oil and and garlic till brown and soft.
  3. add the walnuts and basil and drizzle with garlic olive oil if you have any.
  4. serve with a dollop of mayonnaise.

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This was a side dish to my roast dinner so I had it cold in the fridge ready to put in the wraps. I warmed it in pan and served with mayonnaise that I also had left over.

Enjoy making it your own!