These rice free nori rolls are just the ticket for a light, nourishing and energy sustaining lunch. My body is evolving, transforming and sensitive to food at the moment … I’m not sure what to eat so have to give myself a little more time to truly listen to it and what I really feel to eat.

NORI … it shouted this morning, clear as a bell … here’s what transpired …

Ingredients:

½ cup egg whites
2 teaspoons dried mixed herbs
½ teaspoon dried chilli
½ teaspoon turmeric
½ teaspoon ground black pepper

2 cups fresh baby spinach leaves
1 tablespoon toasted sesame seeds

½ ripe avocado
2 baby cos lettuce leaves

2 nori sheets

Method:

Place a large non-stick fry pan on a medium heat and add oil if you want to. I added a couple of teaspoons of olive oil, but you can add what you wish or leave it out.

In a bowl, gently whisk the egg whites with the herbs and spices and add to the pan, forming a thin layer of egg.

In another small saucepan on a medium heat, add the sesame seeds and allow to toast slightly before adding the spinach. Place the lid on and steam gently till wilted.

Cook egg till firm then flip elegantly to cook the other side.

Remove from heat and allow both to cool.

Slice half an avocado into strips and slice the lettuce leaves in half, lengthways.

Cut the egg in half, forming two semi-circles.

Place the nori sheet onto a flat surface and place the egg down with the straight edge facing you, flush with the edge of the sheet.

Place on the same edge half the spinach, sliced avocado and then the lettuce strips.

Roll up tightly and gently, wiping down the end of the nori roll with water so it sticks together. Leave to rest for a minute before cutting each roll into four pieces.

Sounds a little complicated perhaps, but once you’ve done it once, they are a walk in the park and great for lunch, snacks, travelling and parties. You can put whatever you want inside and they are tasty, scrumptious and worth the loving commitment.

with love, Sarah