recipe by Saskia Gregson-Williams

I have never been a sandwich kind of girl, as a young child I always much preferred wraps (needless to say they were stuffed with melted cheese and lathers of ketchup!). As my palate changed, I tried and tested some of the wrap recipes on the web that cater for gluten & wheat free, but they don’t often cater for easy. Which is why these raw nori wraps are my favourite go to lunch. Not only do  they take under 10 minutes to make, they’re so incredibly good for you and totally satisfying!

What’s so good about Nori?
Nori seaweed is packed with minerals with roughly 1/3 of its dry weight being nutrients! It’s fat-free and a wonderful source of nutritional iodine, which helps stimulate the thyroid to produce hormones required for the metabolism, making it one of the healthiest natural supplements for people wanting to manage their weight. It is also rich in zinc, selenium, copper and iron and has abundant quantities of vitamin B12, making it a great substitute for vegans or those that eat a plant based diet. Nori is so versatile and can be used shredded in salads, made into delicious quinoa sushi or rolled into wraps like this one!

Share you pictures with us, and let us know how you get on by hash-tagging #hipandhealthy on Instagram and Twitter!

Serves 2

2 nori sheets
1/2 red pepper
1/2  cucumber
1 carrot
2 zuchinnis, spiralled or grated
1/4 cup sweetcorn
1/4 cup cherry tomatoes

For the cream: 
1 avocados
1/4 cup Brazil nuts (soaked until soft-ish)
1/2 cup water
Juice of 1 lemon

Start by chopping all your vegetables. Chop the cucumber, red pepper and carrots into thin matchsticks and grate or spiral the zuchinni. Rinse and drain the sweet corn, and chop up the cherry tomatoes in to halves or quarters. After soaking the Brazil nuts (this helps them to blend) add in all ingredients for the sauce to your blender, and blend until smooth.

To compile:
Lay out a nori sheet. In a diagonal line spread a good layer of the avocado cream, top with as many vegetable sticks as you wish, add the sweetcorn and tomatoes. Place the zuchinni on top and lastly add another couple of dollops of the cream. Now, take hold of the corners at the end of the other diagonal line and bring together folding over the vegetables. Place one side down, and stick the other on top with a little water or a trace of avocado cream! Do the same with the other wrap and serve.