Inspired by health and wellness our nutrition led, Chef Sebastian Barrera, took center stage at ESPA’s Ocean’s 10, during our 10 year anniversary weekend, for a two hour live cooking demonstration. As a crowd gathered, Chef Barerra prepared raw vegan sushi rolls, popcorn and heart of palm vegan ceviche, and wheat grass shots.
These healthy dishes can be easily prepared at home and are perfect as appetizers for any occasion. Please find the recipes below.
Raw Vegan Sushi
Ingredients:
-1 zucchini squash
-1 teaspoon beet root hummus
-1 teaspoon sesame seeds (black & white)
-1 asparagus per roll
-1 red bell pepper per roll
-1 celery stalk per roll
-1 carrot per roll
-Micro sisho (for garnish)
Procedure:
Cut the zucchini lengthwise (thin slice), cut all the veggies in Juliane approximately 1 inch and then spread the beet root hummus on the zucchini slice and sprinkle with sesame seeds. After, place your favorite vegetable stick on top of the zucchini and make a roll, very gently cross the roll with a toothpick to hold the roll together. To finish, add a little bit more beet root hummus on top and sprinkle with sesame seeds again.
Popcorn and Hearts of Palm Vegan Ceviche
Ingredients:
-2 sticks of hearts of palm
-1 mango
-1 red onion
-1 red bell pepper
-1 tablespoon cilantro
-1 jalapeño pepper
-2 oranges
-2 limes
-2 lemons
Procedure:
Cook hearts of palm for about 25 minutes until the heart in the center is tender. Cool the tender hearts of palms in an ice bath of cold water, then cut into circular/round coin slices. In the meantime, cut all the peppers, onions and mango in a small dice, chop cilantro. Juice the lemons, limes, and oranges (seeds removed). Mix all ingredients in bowl with seasoning. Serve and garnish with popcorn on top.