thanks for nori info
Thanks for the instructions. I’m going to try it. I’m trying to include more
seaweed in my diet and am glad to get ideas. I hadn’t considered using beef as a
filling for nori. I was thinking it had to be rice.
I use the meat as a base for several meals. For breakfast I cook the meat,
onions, and spices, then add whatever cooked green veggie I have on hand (I
usually cook extra for supper so I’ll have some for breakfast the next
morning.), and when the veggies are hot, I add several eggs. Sometimes I’ll
scramble the eggs first and make a frittata and sometimes I
just break the egg in the pan and let them stay somewhat “sunny side up.” For
lunch, I make a bed of HB greens and any other raw veggies I have on hand and
pour the cooked beef over it for something like a taco salad. Lately I’ve been
toasting pumpkin seeds and just as the seeds are starting to pop, I turn off the
heat and add small pieces of dulse to the
pot and let it toast, then add this to the taco salad. Sometimes in the past,
I’ve also toasted flax seeds with the pumpkin seeds.
Nancy
Well Nancy, I use the traditional method of rolling
nori, I have a little bamboo roller device. I got it for
$1.99 at one of my local Asian grocers. You can probably
find them at health food stores too, for about a
gazillion dollars. It’s difficult to explain how to
make, I place the nori roll on the bamboo mat, apply the
filling as a layer on top of the nori paper, then, using
the bamboo mat I roll it up, stopping and gently
squeezing at several stops to ensure a firm roll. Then,
at the end of the rolling process, I dab the last half
inch or so of the nori paper with water. Moistening the
nori at the end is akin to when you lick an envelope and
then seal. The nori roll becomes naturally adhesive when
moistened. One good concluding squeeze to seal shut,
then I feel immense relief that I will not be without my
homemade good food in the outside world (which is
unfriendly to us!!! a source of poisons!)