Summer Salad Rolls

1 Avocado

2 Cups Broccoli Sprouts

1 Cup White Mung Bean Sprouts

1 large Red Bell Pepper

½ cucumber sliced into julienne strips

1 tsp Bragg’s aminos

10 outer Leaves Romaine Lettuce or collard greens or 4 Sheets Nori

Mash the avocado with a fork. Add the sprouts, red bell pepper and Bragg’s aminos and mix well. Place a portion of the mixture on each lettuce leaf or nori sheet. Roll up into cylinders. Makes 2 to 4 servings.

* Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLXD and guest chef for the CBS 12 health and wellness expo.

For more information on Chef Zainab’s services, please contact her at:

Email: • Phone: 561-629-0593


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