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  Gesundes Kochen mit Kamalaya : Makirolle mit Wasserkastanie  
 

Gesundes Kochen mit Kamalaya : Makirolle mit Wasserkastanie

Serves 2

To make these maki rolls suitable for a detox diet, we replaced the sushi rice with pureed water chestnuts, which are known for their detoxifying properties and fibre content. Instead of wasabi and soy sauce, we turned the nutritional volume up by serving with a spirulina dipping sauce. Spirulina has a long list of health benefits, including: a great source of protein, essential fatty acids, vitamin A, vitamin B-12, iron, calcium, just to name a few; helps to detoxify the body; boosts the immune system; great anti-inflammatory properties; alkalising; helps to reduce blood pressure and cholesterol. We highly recommend that you try to include spirulina in your diet regularly, but do your research to ensure that you get the highest quality, cleanest product available.

Special equipment: Bamboo sushi mat

Ingredients
Water chestnut, 240 g
Vegetable stock (or water), 300 ml
Carrot, lightly blanched, 40 g
Asparagus, lightly blanched, 14 g
Avocado, 40 g
Wakame, 40 g
Garden cress, 20 g
Nori seaweed, 2 sheets
Rice vinegar, 1-2 Tblspn

Spirulina Mango Dip Ingredients:       
Mango, peeled and chopped roughly, 1
Lime juice, 1-2 Tblspn
Spirulina powder, 2 tsp
Wasabi powder or paste, 1 tsp

Method
Blanch chestnuts in vegetable stock (or water) for 10 minutes. Strain, and then grind chestnuts until smooth. Add 1 tablespoon of rice vinegar and mix well. Add a little more rice vinegar if necessary – the mix should be thick and sticking together, like sushi rice.

Place a sheet of nori seaweed on a bamboo sushi rolling mat. Dip your fingers in some water, and then begin to cover the bottom 2/3 of the nori sheet with a thin layer of the water chestnut mix (keeping your hands wet stops the mixture from sticking to your fingers).

For the filling, place a row of carrot, asparagus, avocado, wakame and garden cress on top of the chestnut mix, at the bottom edge. Now use the bamboo mat to carefully roll it up, squeezing very lightly after each turn. When you get near the end, use wet fingers to moisten the top edge of the nori sheet, and then finish the roll. Set the maki roll aside while you prepare the dip.

Use a blender to mix the chopped mango and lime juice (start with 1 tablespoon of lime juice, and add more later if necessary). Add the spirulina powder and the wasabi powder (or paste) and blend well. Taste, and add more lime juice if required.

To prepare the maki roll for serving, carefully cut off the untidy ends and discard. Now, carefully slice into 5 equal pieces.

Serve on a plate garnished with salad leaves and cress, and a side dish of Mango Spirulina dip.