Because this weekend I attended the nutrition course and learned a lot of information, I decided to prepare a really healthy dish, but also filling and tasty, even if it does not contain meat and is not cooked at all.
I know, those of you who are carnivores but also gourmets will say that there is no way that a dish without meat can taste good, well, I am also a carnivore and a gourmet, and I can still say that these rolls were a very pleasant surprise: ).
So we learned at the course that in order to detoxify our body but also to preserve our health, it is good to eat “living food” at least once a week.
Live, live, I thought, but what exactly can be eaten besides salads? Then I remembered the “living food” seminar, which I attended about two years ago. I have to admit that at that time I was more interested in healthy eating on a declarative level and that’s why I didn’t really remember many things. But now hearing again about the subject of “living food”, I rummaged a little through the “drawers of the mind” and remembered that at that seminar I tasted some delicious vegan rolls with buckwheat. So yesterday, I ran to the ceiling and bought a 250 gr bag. of buckwheat grains. And that’s how the story of the raw vegan rolls began, I didn’t know exactly what the ones from the seminar contained, but I put the following ingredients, and they were a success 😉
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125 gr. BIO buckwheat (1/2 bag);
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10 walnuts (only the core);
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10 – 15 raw hazelnuts (you can put almonds, or add more even if you don’t have hazelnuts);
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2 large carrots;
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1/2 kohlrabi;
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1 small onion;
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a pickled cabbage (a smaller one);
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a few tomatoes (depending on how many vegan rolls you eat per meal);
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a small bunch of parsley;
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a small bunch of dill;
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a little thyme (a pinch);
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extra virgin olive oil;
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salt;
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pepper;
Because the foods do not go through a thermal process, I considered it very important to wash them all very well. I soaked the buckwheat, hazelnuts and walnuts overnight, to make them even easier to digest, then I took them out of the water, drained them and chopped them a little in the blender. I put the carrots, the onion and the onion on a grater with small teeth and added them to the composition above. Then I added the finely chopped parsley, part of the dill (I saved a few strands for the sauce), thyme, olive oil (about 2 tablespoons), salt and pepper and I started to mix the whole composition well. I didn’t need to salt the cabbage anymore (I found a good-tasting cabbage), so I opened the leaves, washed them, cut the stems that were too thick and packed the cabbage. I got about 20 matching tights. To capture a little more juiciness, I prepared a delicious tomato sauce, also without fire ;). I peeled the tomatoes (they can be left unpeeled), put them in a blender and added salt and pepper. On top of this sauce, I added the remaining dill (finely chopped), some finely chopped pickled cabbage, and a little olive oil (about a tablespoon). If you make the recipe at home, be careful not to put the tomato sauce on all the vegan rolls from the beginning, but only on the vegan rolls that you eat at a meal. The tomato sauce thickens quite quickly and it is better to make it fresh for each portion, this is what I am telling you now from experience ;).
That’s about it, clean health ;).
