On-the-go sushi

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grated parsnip and carrot,
almond pulp (leftover from making almond milk)
with olive oil and umeboshi plum paste
squished together with hands to form a raw 'sushi rice'
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to make sushi
put mix onto a piece of nori add garden lettuce and parsley and anything else you have,
roll up and eat

Off to the potluck

Today is incredibly sunny and quite hot. In a slightly frenetic action warrior way I tried to make the most of the sun and comply with the lame Sunday public transport timetable. You can see the potential need of actively staying calm and being somewhat strategic with these parameters. I watered the garden, fed the chooks, washed and hung out m clothes and sheets, gave my futon the air and sun it has been craving all winter, delivered eggs and sprouts to my friend, shared breakfast with him (see previous post), talked about our current focuses, made a plan to start 'preparation day' soon (all processed foods can be made from scratch this is more fun and productive when you do it with other people), picked lots of lemons, climbed the fence and offered lemons to my neighbours I'd never met before, made kale, carrot and coriander soup, made another sushi rendition to take to the potluck, sprayed my germinating seed trays every time I thought of it, washed my sprouts, brought futon back inside, brushed teeth, harvested flowers to take with me, put everything in a box and walked up to the bus. Almost an hour apart on Sundays, but I amazingly made the one I was shooting for with 5 minutes to spare, waiting in the hot sun. I hope me and all my produce arrives safely at the end of this long journey to the otherside of the city. There is no air conditioning on the bus and the windows aren't made to open. I'm really excited about attending the botanical cuisine potluck, okay now time to calm down and enjoy the bus ride.

The raw sushi dream?

I wondered if it was possible to pull together something of a raw sushi with the little bits of things I had around, and not only did it happen it was brilliant.
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the "rice"
2 small parsnips cut finely in a food processor,
a small handful of soaked almonds
a dash of ume su and agave nectar.
Assemblage
sheet of organic nori
half of the parsnip rice mixture (few tablespoons)
a good spoon of purple cabbage sauerkraut
thinly shaved carrots
few slices of avocado
some mung bean sprouts
and two small pieces of garden lettuce
roll up into a roll and cut with a sharp wet knife into small rolls.
This was so delicious and didn't need any kind of sauce because so super flavoursome especially with the sauerkraut. It came to mind that it would be great to run a hands on raw sushi class and eating session, we could make some kraut too. Let me know if you are interested.

Raw kimchi sushi

The 'rice' is made from raw parsnips, sunflower seeds, raw honey and umeboshi plum vinegar
then raw strips of capsicum and zucchini and a sprinkle of calendula petals

--the real genius occured when I remembered my cabbage hijiki burdock squash kimchi.