Delicious Seaweed Lunch Recipes

• Seed, peel & slice avocado
• Add avocado into a small bowl, with all other ingredients and mash together
• Serve with gimMe seaweed chips & large green salad!

Prepare Your Ingredients

• Cook quinoa according to package instructions & then let cool
• Chop off the ends of the cucumber, and then cut the cucumber in half and with a spoon scoop out the seeds in the center
• Next, slice the cucumber into thin strips about 5 inches in length
• Next, peel the carrot, chop off the ends and then slice into thin strips about 5 inches in length.
• Heat some water in a teakettle, when it boils pour into a medium sized bowl. You will want the water to be hot but not too hot to touch. Let water cool for a few minutes.

To Make One Veggie Roll

• Doing one at a time, dip a rice paper wrapper all the way into your hot water and hold for 8-10 seconds. Remove and place on a clean flat surface
• Place two GimMe Roasted Seaweed snacks side-by-side & slightly overlapping in the center of the rice paper
• Top with a tablespoon of cooked quinoa and a few carrot, cucumber slices & cilantro
• Fold in the sides of the rice paper and then roll tightly
• Repeat to make all eight rolls. You will likely have a few Seaweed snacks left over so feel free to double up on some, or like me snack on them along the way!
• These veggie rolls are great dipped in the avocado bean dip to make it a complete & filling meal!

• Preheat the oven to 425 degrees Fahrenheit
• Grate carrot & potato. You will want about 4 cups of grated vegetable total
• Place grated carrot and potato in a kitchen towel, in a bowl and sprinkle with salt. The salt will draw out excess water, which will help the totes get nice and crispy when they bake. Let sit for about 5 minutes
• Meanwhile, mix flax seeds with warm water and coconut oil, stir and let sit for 3 minutes
• Roughly chop or crumble gimMe organic roasted seaweed snacks
• Gather the four corners of your kitchen towel and firmly twist until you squeeze water out of grated vegetables. Ring out as much water as you can
• Place the grated vegetables into a large mixing bowl and add the gimMe organic roasted seaweed snacks & fluff all ingredients together using a fork
• Next sprinkle whole-wheat pastry flour over the vegetables slowly while stirring the mixture and try to coat everything evenly
• Finally add the flax/water/oil into the mix and stir together one last time to evenly combine
• Scoop mixture into a mini cupcake tin and bake in the oven for 25 minutes
• Let cool for 10 minutes before enjoying