Breakfast Nori Wraps
If you think this wrapper looks like what you'd find on a sushi roll, you're right! Nori is just one type of sea vegetable - a category of food that we all should be eating a lot more of.
Sea vegetables are rich in vitamins, minerals and trace elements such as iodine (great for thyroid health), calcium, copper, zinc, magnesium, iron, potassium, B vitamins, and vitamin A and C. They also hold these at much higher concentrations than their land-based counterparts.
Nori is one of the most common sea vegetables, and can be found at most grocery stores in the Asian food section or on-line. Always look for organic when purchasing.
I love using nori sheets as a nutrient dense, yet low calorie, option for wraps. This version is breakfast focused with eggs as the base, but I've also make them for lunch with hummus, thinly sliced vegetables and a big handful or spinach.
For another fun and approachable way to incorporate sea vegetables, try this Sweets and Beets Winter Salad that uses arame (it's very mild and almost sweet in taste).
Or add a strip of kombu (what you find in miso soup) to your grains while cooking. It infuses the water with a subtle saltiness and gives you an extra dose nutrients.
I hope you experiment with adding some sea vegetables to your diet, and as always, #erinparekh_ to show me your creations or comment below!
Breakfast Nori Wraps
1 tsp. raw coconut oil
2 pasture-raised eggs, scrambled
1 sheet raw or lightly toasted nori
1/4 avocado, sliced
1 handful greens (spinach, arugula, sprouts)
several shakes gomasio or a sprinkling toasted sesame seeds
Bring a small sauté pan with the coconut oil to medium heat. Add scrambled eggs and push around the pan with a rubber spatula until just set - lifting up the edges to let the raw egg run underneath. You want to keep the eggs fairly flat so it covers most of the nori wrap (see images).
Place nori wrap on cutting board - top with scrambled eggs, sliced avocado, greens, and gomasio. Be sure to spread out the egg so it covers most of the wrap. Then, roll up from one short-end to the other - the nori should stick together thanks to the heat of the eggs.
Cut in half and serve immediately.