Summary: Almond lovers and growers are rejoicing with news from the U.S. Department of Agriculture that almonds have around 20 percent less calories than previously thought. It seems that food scientists have found that the way we have been measuring calories for over 100 years may not be very precise in cases where the food is both high in both fiber and fat, such as nuts. What scientists found is that, those who consume nuts excrete a higher amount of fat in their waste, which means that our bodies are not actually absorbing all of the fat and calories that are in the nuts.

Share some yum!

Almond lovers and growers are rejoicing with news from the U.S. Department of Agriculture that almonds have around 20 percent less calories than previously thought. It seems that food scientists have found that the way we have been measuring calories for over 100 years may not be very precise in cases where the food is both high in both fiber and fat, such as nuts. What scientists found is that, those who consume nuts excrete a higher amount of fat in their waste, which means that our bodies are not actually absorbing all of the fat and calories that are in the nuts. What does this mean? Almonds may have gotten a bad rap in the fat and calorie department, and that makes us love them even more! To celebrate, we are sharing this delicious recipe for raw almond sushi from Ani Phyo’s book, Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes.

Raw Almond Ginger Sushi

Almond Ginger Pate:

1 tablespoon raw organic ginger
1 clove garlic
1/2 teaspoon of sea salt
1 cup of raw organic almonds (affiliate link)
1 cup of raw organic cashews (affiliate link)
3 organic lemons
1/4 cup water

Sushi Roll

Ingredients:

2 sheets raw nori (seaweed wraps)
1 batch of almond ginger pate (recipe above)
1/2 teaspoon sea salt
2 cups raw organic spinach
1/2 raw organic carrot (shred them lengthwise)
3 raw organic lemon
1 cup raw organic mung bean sprouts (or your preferred type of sprout)

Directions:

To make almond ginger pate:

In a food processor, blend the garlic, ginger and sea salt until finely chopped. Add the almonds and process again. While the processor is going add the lemon juice, being sure to stop and scrape the sides as you go along. Add water a little at a time until the consistency is that of a pate. Set aside until ready to roll sushi.

Sushi rolls:

Lay two nori wraps flat. Divide spinish, pate, carrots and sprouts evenly between the two wraps. Roll them tightly, and then dab a bit of water on the edge to help it stick and stay closed. Cut each roll into eight pieces.

If you are not aiming to make this an entirely raw meal, you can serve the rolls with a side of rice and some vegan, gluten-free soy sauce!

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