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Recipe thanks to thekitchencoach.com

Ingredients

Cauliflower “Rice”
3 Tbsp Parsley
3 Tbsp Coriander
1 head Cauliflower
2 Tbsp Dulse flakes
1 tsp Salt
2 Tbsp Nutritional yeast

Bowl Bits
1 Cup Snow peas
1 med. Cucumber
1 sm. Capsicum and/or Daikon radish
1 Cup Shitake mushrooms
2 lg. Avocado
10 pcs. Nori Paper (seaweed wraps)
3 Tbsp Sesame seeds, toasted
to serve Tamari or Coconut Aminos
to serve Wasabi (optional)
to serve Chili Mayo (mayo + hot sauce) (optional)

Ginger Kraut
3 Cups Cabbage, shredded fine
11⁄2 tsp Fresh Ginger, finely grated
1⁄2 tsp Salt
2 tsp Coconut Sugar or honey (optional)

 

Method

  1. Make the Cauliflower”Rice”: Very finely mince the parsley and coriander.
  2. Wash and cut the cauliflower into approx. 10 pieces.
  3. Process it with the minced herbs, in 2 or 3 batches in a food processor, for only 2 seconds to start with to avoid creating mush. We are after an even “rice-like” consistency. Blitz further if needed. The smaller the batch-size at a time, the more con-sistent your results will be.
  4. Transfer the cauliflower into a big bowl.
  5. Add all ingredients for the cauliflower rice to the bowl and toss until well mixed.
  6. Prepare the Bowl Bits: Thinly slice the snowpeas, cucumber, capsicum (and/or radish), mushrooms, and avocado.
  7. Toast the sesame seeds up under the grill at 220°C (430°F) for a few seconds until lightly browned if not already done.
  8. Cut or crumble the nori paper into bite-sized or slightly larger pieces.
  9. Make the Fresh Kraut: Finely slice the cabbage and finely grate the fresh ginger.
  10. Combine all ingredients into a medium bowl. Mix with your hand, squeezing and “massaging” to extract the juices from the cabbage and soften it.
  11. Present your RawSushiBowl: In a wide, shallow bowl, arrange a pile of cauliflower rice in the middle.
  12. As decoratively as you wish, arrange the Bowl Bits and Kraut around the rice. Drizzle the tamari over and place any wasabi prominently so it does not get accidentally mistaken for avo-cado (yikes!).
  13. Have fun with your food. If you choose to eat with chopsticks, play with using the other food to act as a scoop for your cauli-flower rice. Enjoy!

 

Notes/Tips

− For a stickier ‘rice’, process 1 tin’s worth of drained white beans (Cannellini or Butter) with the cauliflower.
− Prepare your lunches for a few days in layered jars. Add the layers in the following order to keep it the freshest: Bottom layer – wet kraut with tamari, cauliflower rice, avocado (add lemon juice if you wish), snow peas, cucumber, capsicum or daikon on top. Pack the nori paper and seeds separately to maintain crispiness.
− Other optional additions to change it up could include leftover brown rice served cold or lightly fried; glass (sweet potato) noodles; roasted sweet potato sticks; fried tofu-tempeh cubes; julienned beetroot or pickled beetroot; tuna; salmon; or prawns.

 

Visit The Kitchen Coach to learn more about kitchen skills, time-saving hacks, and how to flip your kitchen, the wholefoods way!

 

 


About The Author

Ashley Jubinville

Ashley Jubinville is the world's leading Kitchen Coach, helping families find successful strategies in their transition to a healthier whole food diet while juggling the daily stresses in their world. An effervescent, determined Canadian, Ashley has a no-nonsense, cut-through-the-noise approach that has been an absolute game-changer for hundreds of families.

With 16 years of research, practice, engineering and passion, Ashley has discovered a formula of success that has her working with clients across the globe. Her unique approach with food, recipes, and quirky engineering mind help get you organised, on-track, and loving the kitchen again. She has done what many doctors told her was impossible with her own personal health challenges since childhood and now helps other prevent the trail, error, time, and frustration in figuring it all out alone.
Her work is her passion, and you can find her sharing her wealth of knowledge in her flagship Food Relationship Reset program; online via her live, real-time cooking show; public speaking; and book writing.

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