Microsoft Word - H.E.M.P Healthy Eating Made Possible - Paul Benhaim - Completed.docx

by  

  Paul  

  Benhaim

Place the nori (shiny side down) on a sushi mat. Take the rice and
with moistened hands mix with the hemp and press it gently and
evenly over the nori, leaving a 1 inch space at the top (furthest
end from you) and about 1/4 inch from the bottom. If you wish to
use vinegar, sprinkle it on now. Take the cooled strip of carrot and
place it lengthwise about 1 inch from the bottom. Place the
cucumber next to the carrot. Add optional umeboshi paste and
wasabi with the back of a teaspoon. Wasabi is hot, so beware!
Start to roll up the sushi mat from the bottom, making sure the
vegetables stay in place. Add firm pressure as you continue rolling
and keep pulling the end of the sushi mat as you go along. When
rolling has finished, add moisture to the end of the nori and press
to seal. Using a very sharp, moistened knife slice the sushi into 6-
8 pieces. Wet the knife in between each slice.

Sushi

 Dipping

 Sauce
 RVGNS

1 tbsp ginger juice

2 tbsp Hempso(tm) sauce

1 tbsp hemp oil

5 tbsp cold water

Mix and serve

Arame,

 Sauerkraut,

 Hemp

 and

 Almonds

 VGNS

60 g arame