So excited that my Raw Vegetable Maki Roll recipe is published in the new Destinations Magazine– Destination’s Cuisine Culture Edition- The Travel Love Of Fare ( page 69 ). This was a collaboration with my talented husband Bill Winters cinematographer/photographer who took this amazing photos. Thank you so much Destinations Magazine, we are so honored to be featured in this beautiful magazine. For more info please visit Destination’s Magazine Facebook page.
Maki Roll:
- 2 organic nori roll sheets ( I used Izumi Certified Organic Raw Nori Sheets)
- ¼ organic red pepper
- ¼ organic yellow pepper
- ½ organic avocado
- few slices of organic cucumber
- small organic carrot
- fresh parsley
- chives
Using a sharp knife, slice the vegetables length-wise into long, thin slices. Roll the nori roll into a cone shape. Wet the seam so the roll stays together. Stuff the roll with the sliced vegetables and arrange as desired.
Orange-Mango Sauce:
- 1 organic orange
- ½ organic mango
- 1-2 inches of fresh organic ginger
Pell the orange, mango and ginger and place into a Vitamix or blender. Blend until smooth and serve on the side.
