Daikon Wraps with Cucumber, Avocado and Sprouts
Ingredients
- ½ small ripe avocado
- ¼ teaspoon fine sea salt
- 3 teaspoons fresh lime juice (from 1 lime)
- 1 medium or large daikon, cut lengthwise using a mandolin into 8 very thin slices
- 8 ounces smoked salmon, cut into 8 pieces
- ½ medium-sized English cucumber, cut into 16 (2-x ½-inch pieces)
- ½ cup kale sprouts, broccoli sprouts or alfalfa sprouts
- 2 tablespoons liquid aminos or soy sauce
- 1 tablespoon sambal oelek
- 2 teaspoons coconut sugar
- 2 teaspoons rice vinegar
Directions:
Mash the avocado in a small bow; stir in the salt and 1 teaspoon of the lime juice; Spread the avocado mixture on daikon slices; At 1 short end of 1 daikon slice, place 1 piece of salmon, 2 cucumber pieces and about 1 tablespoon of the sprouts; Roll the daikon slice over the filling, and continue rolling tightly to the other short end; Repeat the procedure to make 7 more wraps
Stir together the liquor aminos, sambal oelek, coconut sugar, vinegar and remaining 2 teaspoons lime juice in a small bowl until the sugar dissolves; Serve with the daikon wraps
Spiced Sweet Potatoes on Country Toast with Banana Peppers and Cilantro
Ingredients
- 15 pear tomatoes
- 2 poblano peppers, seeds removed and thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 pound Okinawan sweet potatoes or yams, peeled and cut lengthwise into 1/2 –inch thick pieces
- 2 tablespoons roasted garlic oil
- 1 tablespoon sambal oelek
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ancho chile powder
- Kosher salt and freshly ground black pepper, to taste
- 12 to 15 cilantro leaves, plus ½ cup leaves and tender stems
- 6 sweet banana peppers, thinly sliced
- 2 ½ teaspoons fresh lime juice and zest (about 2 limes)
- ¼ cup plain yogurt (not-Greek style)
- 6 slices whole-grain country bread
Directions:
- Preheat oven to 400 F. Toss the tomatoes and sliced poblano peppers with olive oil on a baking sheet; arrange in a single layer. Bake until tender, about 15 minutes. Set aside.
- Toss the sweet potatoes, roasted garlic, sambal oelek, cumin, onion powder, garlic powder, chile powder, salt and black pepper on a baking sheet and spread into an even layer; roast, flipping once until cooked and browned, 20 minutes
- Mix the roasted tomatoes and poblano peppers, 12 to 15 cilantro leaves, banana peppers, 2 tablespoons of the lime juice, salt and pepper in a bowl; Set the dressing aside. Stir the yogurt and remaining ½ tablespoon lime juice in a bowl
- To assemble the sandwiches, layer 3 slices of the bread with the sweet potatoes, salsa, yogurt mixture and the remaining ½ cup cilantro leaves. Top with the remaining slices of bread. Garnish with lime zest