Raw Vegan Sushi Rolls with Sunflower Seed 'Rice'

As the weather gets (somewhat) warmer in the UK, we've been eating a lot more raw food and experimenting with different recipes. I always feel so energised after eating raw meals, so I'm curious about the raw lifestyle and this interesting way of creating food. If you have any recommendations or resources then let us know in the comments below!

These sushi rolls are a recent favourite to make for lunch - they're so delicious, fun to make and packed full of  colour and goodness! Instead of rice, we make a really tasty paste out of sunflower seeds - the texture and taste is weirdly a bit like tuna,  but it works perfectly in sushi and adds a great flavour. What's great about these rolls is you can mix up the recipe depending on what veggies you have in - some great options are avocado, carrot, cucumber, pepper, sprouts, beetroot & any pickled veggies, but it's great to experiment with what you have! 


Ingredients (serves 2 people)
For the sunflower seed filling:
1 cup of soaked sunflower seeds
1 tblsp apple cider vinegar
pinch of salt
1 tbsp tamari

For the sushi rolls:
2 nori sheets
thin strips of vegetables (we like avocado, pepper, carrot & cucumber)
optional: pickled vegetables
toasted sesame seeds

1. Soak the sunflower seeds for 2+ hours (overnight if possible)
2. Drain and rinse the sunflower seeds, add to food processor with the vinegar, tamari, salt and pepper. Blend well and add a little water to bring the mixture to a fairly smooth paste. (see picture for the texture)
3. Place your nori sheets onto sushi rollmats, then press half the mixture down evenly onto each sheet, leaving about a 2 inch gap at one end. (see pics)
4. Add strips of vegetables evenly along the center of the nori sheet, don't overload them or they will be difficult to roll up!
5. Using the mat slowly roll up the sushi, if you've never done this before there are some helpful videos on youtube!
6. Use a long sharp knife to cut the rolls into 5 or 6 pieces and sprinkle with toasted sesame seeds, enjoy with extra tamari and wasabi.

raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice

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Potatoes with Curry Leaves and Turmeric

Sometimes life and rainy days call for a delicious plate of crispy potatoes. Us being us, we wanted to put our own twist on the classic roast potato and give them a little indian and somewhat healthier twist! If potatoes could be life changing, then these guys definitely would be. But either way, this is such a good side dish to have with curry or dal,  especially our mung bean dal which you can find the recipe for here

Turmeric and curry leaf potatoes
Turmeric and curry leaf potatoes

We've talked about our love for fresh curry leaves on the blog before, and these really transform the potatoes in this dish. They add such an aromatic flavour and become amazingly crispy in the oven. There's so many healthy benefits to these incredible leaves too, including benefiting the liver, helping with digestion issues and being full of antioxidants too. As we've mentioned before, you can find these in many indian and asian supermarkets. 

We also added the ever popular turmeric to the mix to add flavour, colour and healing properties. Turmeric is one of our favourite spices and is amazing for fighting inflammation and preventing illness. I like to think of it as the sunshine spice - it brings such a beautiful colour to our food!

Over to the potatoes.....

Ingredients (serves 6 as a side dish)
1kg of potatoes
Roughly 50 fresh curry leaves (a small handful)
1 teaspoon of turmeric powder or 1 tablespoon of grated fresh turmeric root
a generous pinch of sea salt
2 tablespoons of melted coconut oil  (or other oil of choice)

1.Parboil the potatoes for approx 8-10 minutes in boiling water. Allow to cool before cutting. 
2. Once cool, cut into 1/2 inch slices and combine in a large baking tray with all the other ingredients. Make sure the oil and turmeric is well spread between the potatoes. 
3. Bake on gas mark 6 for around 1 hour or until the potatoes are golden and crispy. 
4. Allow to cool before eating and enjoy! Don't forget to eat the crispy curry leaves... these are our favourite bit of all! 


What's your favourite way to use turmeric?
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Carrot Cake Squares with Coconut Cashew Frosting

Happy Spring everyone! We're welcoming these warmer days with so much happiness. It's been a busy time for us recently but we're back to this space with lots of ideas and tasty recipes to share. We've been planting seeds in the garden, started growing our own mushrooms  and appreciating all the natural abundance around this time of year! How has everyone been recently? 

These carrot cake squares were such a hit when we first made them a couple of months ago - the coconut cashew frosting is honestly so delicious! Also, getting vegetables into a cake mix is such a winner - the carrots add an amazing natural sweetness and make the mix perfectly fudge-y. Top it off with some toasted nuts and flower petals and it becomes the perfect afternoon treat! 

Carrot Cake Squares with coconut cashew frosting

For the carrot cake:
1 cup of lightly packed grated carrot
1.5 cups of wholemeal spelt flour
1/3 cup of coconut oil (melted to liquid)
1/4 cup plant milk (we use oat milk)
1/2 teaspoon of baking powder
1.5 tablespoons of malt syrup, maple syrup or honey
1 generous pinch of salt
1/3 cup of dates (soak in a small amount hot water for 10 minutes)

For the cashew frosting:
1.5 cups of cashew nuts, soaked in water for 4 hours +, or overnight
1 tablespoon of malt syrup, maple syrup or honey
Seeds from 1 vanilla pod
The juice of half a lemon
3 tablespoons of coconut cream (from a refrigerated can of coconut milk)


1. Preheat the oven to gas mark 6, then blend the soaked dates into a paste and set aside.
2. Combine the flour, baking powder and salt in a bowl and mix.
3. Now add all the remaining ingredients for the cake (including the date paste) and mix thoroughly.
4. Spread the mixture into a greased baking tin and bake for 30-35 minutes.
5. While the carrot cake is baking, make the frosting. In a food processor blend together all the ingredients until smooth.
6. Once the cake is cooked, let it cool before covering in the frosting, and finally scatter over some chopped nuts and enjoy!

Carrot Cake Squares with coconut cashew frosting
Carrot Cake Squares with coconut cashew frosting

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