Vegan lunch recipes

Ingredients

• 2 cups raw sunflower seeds, soaked overnight
• 1/2 cup filtered water
• 1 capsule Organixx Turmeric 3D
• 1 1/2 tablespoons apple cider vinegar
• 2 teaspoons of Lakanto, or 8 drops of stevia
• 1 1/2 teaspoons Himalayan or sea salt
• 2 fresh garlic cloves
• 6 nori sheets, torn in half
• 2 large carrots, cut into thin sticks (about 3 to 4 inches long)
• 1 cucumber, cut into thin sticks (about 3 to 4 inches long)
• ½ avocado, cut into thin slices

Instructions

1. Soak sunflower seeds overnight. Drain and place the soaked sunflower seeds in blender. Blend until smooth.
2. Add water, Turmeric 3D capsule contents, vinegar, sweetener, salt, and garlic cloves to the sunflower seed mixture. Blend again until smooth.
3. Scrape the mixture into an airtight container, cover, and chill for 1 hour to overnight.
4. When ready to serve, spread some of the sunflower seed mixture on one end of a nori sheet half. Top it with the carrot, cucumber, and avocado slices (and any other veggies, if desired) and roll the seaweed up. Seal edges with a bit of sunflower seed paste. Repeat to make as many rolls as desired. Enjoy!

https://organixx.com/vegan-seaweed-rolls-recipe/