Nori

click image to enlarge 50 sheets Nori $30 + S/H

Pristine Nori Seaweed is a powerful energy food. Rich iodine and emerald green pigments reboot parathyroid to continuous peak operation. Peak parathyroid function supports precise blood alkalinity by managing the blood/bone/blood calcium exchange mechanism. Nori makes great rollups/wraps using Mexican Guacamole, Thai Cabbage Salad, Nut/Seed Pilafs, bitter greens all with Fiesta Mole & Oil dressings. Snacking on Nori tends to balance mood swings and sugar levels, creating an ever expanding sense of well being by supporting peak pancreas and spleen function, for optimal immune system strength and speed of response.

Ingredients
Nori seaweed.

Recipes Using Nori

Nori makes a great snack on it's own or use it as a wrap for avacados or nut pilafs.

Nori Rolls - Barbeque Jerky Flavor

These nori rolls make a great carry-around snack ... we often take them while hiking or traveling or just roaming around town. This recipe will make about 10-12 nori rolls (depending how thinly you spread the paté filling).

1 Cup	Sunflower Seeds (best if you've soaked them, but fine if you don't)
¼ Cup	Sun Dried Tomatoes or Tomato Concentrate Flakes
4 Tbsp	Lemon Juice
2 Tbsp	Pure Water
2 Tbsp	Molasses
1 tsp	Liquid Smoke or Chipotle Powder
½ tsp	Chili Powder
½ tsp	Fajita Seasoning (typically includes garlic powder and pepper)
¼ tsp	Sun Fire Salt	$12 + S/H
4 sheets	Nori Sheets	$30 + S/H

Grind all ingredients (except the nori sheets!) in a food processor or vita-mix blender. Add more water as needed to make the paté filling spreadable.

Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2" nori sheet at a time, leaving about an eight of an inch space unfilled on either side of the width (but not the length). Gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray. You can also see pictures of this process.

Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 105-110 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!

Nori Rolls - Curry Flavor

The curry flavor nori rolls are my new favorite. This recipe works great with different kinds of nuts or seeds as the base and will make about 10-12 nori rolls (depending how thinly you spread the paté filling).

1 Cup	Almonds (best if you've soaked them, but fine if you don't) You can also make this with cashews or sunflower seeds
2 Tbsp	Golden Flax Seeds	$20 + S/H
2 Tbsp	Vanilla Agave Nectar or Honey	$25 + S/H
8 Tbsp	Pure Water
3 Tbsp	Nutritional Yeast Flakes
1 tsp	Curry Powder
1 tsp	Sun Fire Salt	$12 + S/H
4 sheets	Nori Sheets	$30 + S/H

Grind all ingredients (except the nori sheets!) in a food processor or vita-mix blender. Add more water as needed to make the paté filling spreadable.

Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2" nori sheet at a time, leaving about an eight of an inch space unfilled on either side of the width (but not the length). Gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray. You can also see pictures of this process.

Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 105-110 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!