This is a delicious ready-in-minutes ideal lunch time bite and it is packed with healthy fats!
Avocado, also known as alligator pear, is high in healthy fats with numerous studies showing that it has powerful beneficial effects on health. It is also fab for your skin!
Here are some essential nutrients that can be found in a single 100 gram serving :
– Vitamin K: 26% of the RDA.
– Folate: 20% of the RDA.
– Vitamin C: 17% of the RDA.
– Potassium: 14% of the RDA.
– Vitamin B5: 14% of the RDA.
– Vitamin B6: 13% of the RDA.
– Vitamin E: 10% of the RDA.
The easy part of using courgette, instead of the rice rolls or nori, in these rolls is that it makes individual rolls and is much easier to handle, especially if you’re new to sushi-making. I have used red pepper, carrot, coriander and avocado in my rolls but if you are feeling adventurous you can add whatever fresh veg and herbs you want! I served with a gluten free tamari sauce and an oven baked portobello Mushroom with a large spoon serving of kimchi, which is a great probiotic fermented food that aids with digestion and helps keep a healthy gut!
– 1 large portobello mushroom
– 1 serving of Kimchi (I sourced mine from Cork-based, The Cultured Food Company )
– 1 large courgette, sliced into thin layers.
– 1 carrot, thinly sliced
– 1 red pepper, thinly sliced
– 1 large avocado, sliced
– 1 teaspoon tmari sauce
1. Preheat the oven to 200c and place the portobello mushroom in for about 10 minutes.
2. While that cooks, simply slice the veg and herbs and roll within the thin slices of courgette. I used a tooth pick to keep the roll closed.
3. Remove the mushroom from the oven and add a serving of kimchi on top with the sushi rolls.
I’m an entertainment publicist, illustrator and writer. Besides the obvious love for music, art and words; I hold great passion for film, psychology, theatre, travel, health & fitness. I also have a diploma in nutrition and I am a vegan and coeliac. Web: Www.goodseedpr.com