Umeboshi Vegetable Roll

Umeboshi Vegetable Roll
The walnuts in these tasty rolls provide omega-3 fatty acids, important for quelling inflammation and easing menopausal symptoms.

4 TO 6 SERVINGS

1 bunch collard greens, whole
1 bunch Napa (Chinese cabbage),
whole leaves
1 bag sprouts, raw
or slightly steamed
1/4 teaspoon umeboshi plum paste
1 large carrot, shredded
1/2 cup crushed walnuts
Sushi bamboo mat
Sesame seeds, toasted as garnish

1. Boil nine leaves of collard and nine leaves of cabbage in water for a few minutes. Cool them, and place two collard leaves (destemmed if desired) on a sushi bamboo mat. Place two cabbage leaves on top of the collard leaves.

2. Spread the umeboshi paste in a line on the cabbage; add a few sprouts, one-third of the shredded carrot, and one-third of the walnuts.

3. Roll the vegetables into a cylinder, and press out the liquid. Cut the roll into even pieces. Arrange them on a serving platter, add a sprinkling of sesame seeds, and serve.
Variation: You can roll almost anything in these leaves. Try scallions, beans or grains.

Nutrition information per serving:
Calories 127; Protein 4.5 g; Carbohydrates 8 g; Total Fat 10 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 60 mg; Fiber 3.4 g

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