AVOCADO SUSHI

Vegan sushi has always been one of my absolute favourite dishes. I absolutely steer clear of traditional sushi as that is just teaming with parasites and heavy metals - mercury being the most toxic and predominant. Luckily for me, vegan sushi is candida friendly and I have even learned how to kick it up a notch thanks to HMI recipe ideas. This is extremely simple to make and loved by everyone in the family.

INGREDIENTS

• 1 organic ripe avocado

• 2 organic nori sheets

• 340 grams of organic cauliflower rice (raw or frozen)

• 1 tbsp of organic cold pressed coconut oil

• Himalayan salt to taste

• Organic black sesame seeds (optional)

• Organic cucumber (optional)

Soak avocado, cauliflower (if using raw) and cucumber (if using) in distilled water and 3% hydrogen peroxide for 15-20 mins to remove any parasites. Then drain cauliflower, place in food processor and pulse until cauliflower looks like little pellets of rice. I personally use the frozen option readily available at Costco so I go straight to this next step. Put pan on medium heat and add coconut oil. Add cauliflower rice and stir until cooked. Depending on your stovetop, you may wish to reduce heat. Put the pan to one side. Slice open your avocado in half, and remove the pit. While avocado is still in its skin, take your knife and make thin slices from one end to another. If using, slice cucumber into long thin slices as well. Lay nori sheet out flat on a plate. If you have one of those bamboo rollers, great, but I find them unnecessary. On top of your nori sheet, choose an end and add your cauliflower rice, avocado and cucumber (if using) stripes. Then, like a sleeping bag, roll. Grab a sharp knife to cut your pieces (this is where I find it can all fall apart if my knife is too dull). If using, sprinkle sesame seeds for garnish.