Roll Into Summer with Two Delicious Asian-Inspired Wraps!
Namae Nashi Roll with Oishi Dipping Sauce
Roll Into This!
These amazing wraps and sauces will be sure to make your mouth water and have your taste buds singing! Try these healthy and delicious recipes for yourself and see what we’re raving about!
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This smoothie adds Tocotrienols for an amazing boost of vitamins B1, B3, B6, and E, as well as potassium, iron and magnesium. The fresh fruit adds juicy, natural flavor, perfect to cool you off on a hot summer day!
- 2 Cups Almond Milk
- 1 Cup Organic Pineapple
- 1 Cup Organic Strawberries
- 1 Small Banana
- 2 Tbsp Tocotrienols
- 1 Tbsp Lucuma Powder
Combine all ingredients in a blender, add ice for a chilled experience, and blend until smooth!
Namae Nashi translates to “Nameless” in Japanese – and with as much bursting flavor and secret nutrients that are packed into this delicious roll, we couldn’t come up with a name fitting enough to do it justice! Loaded with tangy and savory vegetables, sprouts and herbs and rolled with nori, this roll is sure to have you coming back for more!
Directions for Namae Nashi Roll:
- ¼ cup organic chopped baby bok choy
- ¼ cup organic cabbage
- ¼ cup chopped organic scallions
- 2 tbsp chopped organic cilantro
- 2 tbsp minced organic ginger
- ¼ cup shelled organic mung bean sprout
- ¼ cup shredded organic carrots
- 1 tbsp Tamari or Nama Shoyu
- 1 tbsp Vinegar
- Sunfood Coconut Wraps
- Nori Wraps (Gold Mine 10pk or Maine Coast 100pk)
In a medium bowl, combine all ingredients except for Nori Wrap, allow to marinate and sprinkle with salt, pepper and red pepper flake if heat is desired. Open a coconut wrap and place nori sheet on inside. Fill wrap with ingredients, fold in each end and cut down the middle! Dip in our Oishi Sauce for enhanced flavor!
Directions for Oishi Dipping Sauce
- ¼ cup Tamari or Nama Shoyu
- 2 ½ tbsp vinegar of choice
- ¼ tsp organic Dark Agave Nectar
- 1 tbsp minced organic ginger
- 1 tbsp minced organic garlic
- 2 tbsp organic Coconut Oil
Combine all ingredients together in small bowl, whisk until desired consistency is reached. For additional heat, add red pepper flakes, chopped chili or hot sauce of choice.
We have unlocked the exotic and mysterious flavor profile of Thai cuisine, and with the help of our gluten-free, raw Coconut Wraps and minimally processed Kelp Noodles, we’ve enhanced the goodness even more! Crunchy summer vegetables, fresh aromatic herbs, light kelp noodles and a sweet & spicy peanut sauce create a luxurious spring roll, perfect for summertime lunches, appetizers or dinner on the go!
Directions for Thai Veggie Spring Roll:
- 2 lg shredded organic carrots
- 2 med chopped green onions
- ½ sliced pepper (any color!)
- ¼ cup sliced red cabbage
- 1 tbsp Botija Olive Oil or Coconut Oil
- ¼ cup minced cilantro (leaves & stems)
- 1 cup chopped Gold Mine Kelp Noodles
- 1 med sliced Avocado (optional)
- Small handful chopped basil & mint
- Sunfood Coconut Wraps
- Salt & Pepper to taste – we recommend ¼ tsp of Pepper and 1 tsp of Himalayan Salt.
In a bowl, combine carrots, green onion, cabbage, olive oil, cilantro, salt & pepper- allow to marinate at room temperature 5-10 minutes. Meanwhile, place noodles in a medium bowl in warm water and a pinch of salt, allow to soak for 5-10 minutes until noodles are desired texture, drain noodles and cut into small strands. Open a Sunfood coconut wrap and put 3 tbsp of the veggie mixture and 3 tbsp of noodles into wrap, add sliced avocado with basil and mint. Fold the bottom edge over filling, fold in both sides and roll up tightly. Cut in half and enjoy with a sweet & spicy Peanut Sauce!
Directions for Sweet & Spicy Peanut Sauce:
- ½ cup Peanut Butter
- ¼ cup Vinegar
- ¼ cup Water
- 2 tbsp Honey
- 2 ½ tbsp Tamari
- 1 ½ tbsp Lime Juice
- 1 tsp Botija Olive Oil
- 1 tsp Red Pepper Flake
- 1 tbsp Jungle Peanuts
In a bowl, mixer or food processor- combine all ingredients until creamy. If using a blender/mixer or processor, make sure not to over-blend the mixture! Sauce may appear “broken” at first, continue mixing until desired consistency is reached.
Perfect for the 4th of July, or anytime you’re in the mood for a sweet, fresh treat! This healthy dessert has a superfood boost that takes it to the next level!
½ cup Sunfood Organic Chia Seed Powder
1 ½ cups Sunfood Organic Cashews
3 Cups Organic Milk (Coconut, Almond – whatever you choose!)
½ Cup Sunfood Organic Agave Nectar
1 tsp Sunfood Organic Vanilla Powder
½ tsp Sunfood Fine Kalahari Salt
1 tsp Sunfood Organic Lucuma Powder
½ cup Organic Blueberries
½ cup Organic Strawberries
¼ cup Organic Blackberries
¼ cup Organic Raspberries
Combine chia, cashews and milk of choice in a bowl, allow to refrigerate for up to an hour. Move contents to blender or food processor, blend until combined. Add agave, vanilla, salt and Lucuma until smooth. Transport to individual serving dishes and garnish with chopped fruit. For a creative approach, layer the fruit between the custard!
This “salsa” will knock your socks off! Fresh herbs and a homemade vinaigrette make this a one-of-a-kind side dish that tastes as delicious as it smells!
2 Organic Cucumbers (Diced)
1 Medium Organic Red Onion (Sliced thin)
1 Medium Organic Heirloom Tomato (Diced)
1 Large Organic Avocado (Diced)
1 Clove Organic Garlic (Minced)
2 Tbsp Organic Dill (Chopped – Coarse)
2 Tbsp Organic Cilantro (Chopped – Fine)
2 Tbsp Organic Rice Vinegar
¼ Cup Sunfood Organic Botija Olive Oil
1 Small Organic Serrano Pepper (Minced)
1 Medium Organic Meyer Lemon (Jucied)
1 Medium Organic Lime (Juiced)
2 tsp Sunfood Fine Kalahari Salt
Combine cucumbers, red onion, tomato, avocado, garlic and herbs in a bowl, set to the side. In another bowl, combine vinegar, olive oil, serrano pepper, lemon & lime juice – whisk together until a vinaigrette is achieved. Pour vinaigrette over vegetables and sprinkle salt over top. Refrigerate before serving.
Want to make your own amazing cole-slaw style side, but with a superfood boost? Try this incredible recipe for a zesty, fresh, nutritious twist that will have your taste buds singing!
2 Cups Organic Red Cabbage (Shredded)
1 Cup Organic Carrots (Shredded)
2 Cups Organic Brussel Sprouts (Chopped)
¼ Cup Sunfood Organic Chia Seeds
¼ Cup Sunfood Organic Hemp Seeds
2 Organic Green Onions (Chopped)
1 Cup (Plus ¼ Cup) Organic Pineapple (Diced)
2 tsp Organic Apple Cider Vinegar
¼ Cup Organic Coconut Milk
2 tbsp Sunfood Organic Maca Powder
2 Tsp Sunfood Pink Himalayan Salt
2 Tsp Ground Black Pepper
1 Tbsp Sunfood Organic Agave Nectar (Coconut Palm Nectar/Sugar works well too!)
1 Clove Organic Garlic
Combine cabbage, carrots, brussel sprouts, chia & hemp in a large bowl, set aside. In a blender, combine 1 cup of pineapple, coconut milk, maca powder, salt & pepper, vinegar, agave and garlic. Blend until smooth. Pour combination over vegetables and add additional diced pineapple. Refrigerate for at least 2 hours (overnight is best!) before serving.
A delicious, vegetarian alternative to burgers for your summer barbeque!
- 3 large Portobello mushrooms (wash them well!)
- 2 tbsp Ohsawa Tamari
- 1 tbsp Sunfood Organic Agave Nectar
- 1 ½ tbsp Organic Apple Cider Vinegar
- 1 tsp Sunfood Pink Himalayan Salt
- 1 cup Sunfood Organic Pumpkin Seeds
- ½ cup Organic Carrot (Chopped – Pulp works best)
- ½ cup Organic Celery (Chopped – Pulp works best)
- 2 tsp Organic Rosemary
- 2 tsp Organic Dill
- 1 Clove Garlic (Minced)
- ½ Small Sweet Yellow Onion (Minced)
In a bowl, combine tamari, agave, vinegar and salt. Mince the washed mushrooms and fold into the mixture. Set into refrigerator for 1-2 hours. In a food processor, grind pumpkin seeds until smooth. Combine mushroom mixture into pumpkin seeds and process until very smooth (little to no texture). If overly pasty, add teaspoons of water until smooth. With a wooden spoon, fold carrot, celery, garlic, onion and herbs into the mixture. Shape into patties and dehydrate or bake.
Dehydrator: Set temperature to 115 for 2 hours. Check to see if browned, then flip for remaining 2 hours. If desired consistency is not reached, continue to dehydrate/flip.
Oven: Bake at 325 degrees for 15-20minutes, flip and continue baking for another 15-20 minutes. Serve over greens, on a bun or chop up into salad!
There’s nothing better than a fresh glass of cool, sweet lemonade on a hot day. Leave the 2% Juice concentrate and refined white sugars behind – check out this amazing Superberry Lemonade with an antioxidant boost! Perfect for the entire family!
32 oz. Pure Water
5 Organic Meyer Lemons, Juiced (Plus 1 sliced for garnish!)
1 oz. Sunfood Organic Agave Nectar (Or Coconut Palm Nectar)
4 Organic Strawberries, Sliced
¼ Cup Organic Blueberries
¼ Cup Organic Raspberries
¼ Cup Sunfood Organic Goji Berries
¼ Cup Sunfood Organic Mulberries
Combine sweetener of your choice with water and lemon juice, add fresh fruit and refrigerate overnight – serve over ice and enjoy! Don’t know what to do with the leftover fruit? Combine the sliced fruit with Coconut Water, pour into popsicle molds & freeze for the kids!
This succulent dish is sure to be a crowd pleaser. Fresh veggie pasta and savory tomato sauce pack a ton of flavor into every nutritious bite. Macadamia Cashew Nut “Cheese” adds a delicious accent to this meal. This should make 4-6 normal sized portions.
- 4 Medium Organic Carrots
- 2 Medium Organic Parsnips
- 2 Small Organic Zucchinis
- ½ TBSP Pink Himalayan Salt
- Handful Large Basil Leaves
- *Herb Blend (To Taste)
- 1 Cup Heirloom Tomatoes
Spiced Tomato Herb-Sauce Ingredients:
- 1 Large Heirloom Tomato (Or variety of choice, equal to 2 cups)
- 1 Small Red Pepper
- Juice from ½ Lemon
- 1 Heaping TBSP Tamari
- 1 TBSP Agave Nectar
- 1 TSP Pink Himalayan Salt
- 1 TBSP Botija Olive Oil
- 1 TSP Organic Red Pepper Flake
- 1. Peel Carrots, Parsnips and Zucchini with spiral slicer, vegetable peeler or mandolin.
- 2. In a large bowl, combine vegetable pasta with salt and mix well by hand. Leave to stand (10 min to extract water from vegetables)
- 3. In a blender, combine all ingredients for Tomato Sauce, for a chunkier sauce, add large pieces of tomato last and blend on slow speed. For extra seasoning, add herbs and/or salt.
- 4. Combine tomato sauce and vegetables in bowl and mix gently.
- 5. Add cheese to pasta and serve chilled.
We hope you enjoy this amazingly fresh and zesty recipe!