Millet and Nori Rolls


1 c millet (soaked overnight in 3 cups water)
2 medium sized carrots (peeled and finely chopped)
1 tsp turmeric powder
1 red pepper (finely chopped)
2 medium onions (diced)
1 clv garlic (finely chopped)
1 tsp ginger (freshly grated)
2 tsp lemon juice
1 tbsp flax seed oil (keep refrigerated)
1 block firm tofu (cut 1/4″ and steamed)
1 tsp dulse powder
1/4 tsp cayenne pepper
1 tsp Bragg’s liquid aminos
nori sheets
broccoli, red clover, sunflower, or alfalfa sprouts


Cook the millet with the water, turmeric, carrots, onions and garlic over low heat until the millet is soft, about 40 minutes. Add the ginger, dulse powder, cayenne, Braggs, lemon and flaxseed oil. Cut tofu into ¼” slices, about 1½” wide, and steam. Spread the mixture over the bottom third of each nori sheet to ¼” deep. Layer tofu slices on top. Sprinkle on the red pepper pieces and top with a layer of sprouts. Roll the nori sheet from the bottom up, and seal the roll by moistening the top edge of the nori sheet with a little water.

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