We all have that save the day easy go-to meal (EGTM) that comes in handy. I recently decided to adopt a 90-95% raw vegan diet. I knew EXACTLY what my EGTM would be. It was a meal I prepared when I would do my two weeks raw diet back in the day. Here’s why it became my EGTM:
- Need to last for at least 2 days
- Various uses (in juice, in a salad, as a dip, or made into crackers)
- Stores and travels well
- Nutrient-dense (Vitamin A, B1, B2, magnesium, calcium, iron, and protein)
- Must be TASTY!
Along with the vitamins and mineral contents, nori (edible seaweed used to wrap sushi) also has iodine and tyrosine. This supports thyroid functions and is a great source of iodine.
Carrots are inexpensive and are high in antioxidants, fiber, and minerals. Whether you are a meat-eater or vegan, incorporating raw dishes into your diet can improve digestion, bowels, improve skin tone and promote hydrations.
Ingredients
- 2 cups carrot juice pulp (from juiced carrots)
- 1/3 cup vegan mayonaise like veganaise
- 1/4 cup sweet relish
- 2 tablespoons onion diced
- 2 tablespoons celery diced
- 1/2 teaspoon spicy brown mustard
- 1/2 teaspoon pink himalayan salt
- 1 teaspoon granulated kelp flakes
- 1/4 teaspoon dulse flakes (optional)
- 1/2 teaspoon amino acid
- 1 half avocado sliced
- 4 julienne sliced cucumbers
- cayenne pepper to taste (optional)
- 1-2 full nori sheets
Instructions
- Juice about 7 or 8 medium carrots, drink the carrot juice, and use the pulp for the carrot tuna salad.
- Add all other ingredients to the carrot pulp in a bowl and mix well.
- Spread the carrot tuna on the nori sheet, place a few strips of the cucumber and avocado in the center, and roll and enjoy.
I love the variety this dish gives, I can use it as a stand alone meal, snack, or pair it with a raw soup and salad for a heartier meal.
Enjoy!