recipe by Elaina Love
digests in 3 hours
Ingredients:
2 romaine leaves, stems removed and cut in half length-wise
12 whole basil leaves
12 whole spearmint leaves
40 bean sprouts
1/2 avocado or meat of 1 young thai
coconut cut into thin strips
1/2 pound sunflower greens, buckwheat greens, or baby greens
Preparation:
1. lay out romain leaves
2. close to one end of each leaf half, place 4 basil leaves, 4 spearmint leaves, 10 bean sprouts, 1/4 of avocado or coconut, an 1/4 of greens
3. roll up ingredients and place a toothpick through the middle to old
together
4. place rolls upright on a plate as you would nori rolls. you may need to trim the ends to get them to stand up.
