- a handfull of broccoli florets
- 1 medium zucchini
- 1 medium carrot
- nori seaweed
- basil
- soy sauce
- salt
- 1/2 of a lemon juice
Rinse, cut and peel the broccoli, zucchini, carrot and basil. Marinate the broccoli and half of the zucchini in a mix of
water, soy sauce, lemon juice,and salt, for 2h.
Cut in vertical slices the remaining zucchini, and the carrot, season with salt, basil and , if you like, flax seeds meal.
After the 2 h with a blender reduce the broccoli and zucchini in cream, adjust of salt if needed. Blend intermittently.
Put down on a work surface the nori seaweed, spread the veggies cream, then the veggies sticks; roll the nori
seaweed and compose the classic maki. Cut in pieces and accompany with the soy sauce. Optionally you can season
the veggies cream with herbs and spices, and add some sticks of avocado, sprinkled with lemon juice.
