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Spicy Asian Fish Wraps

1 med carrot, finely chopped
1/3 cucumber, peeled and finely chopped
½ red bell pepper, seeded, and finely-chopped
big handful of parsley, finely chopped (you can use cilantro too, with a little lemon juice)
corn from 1 raw corn cob
1-2 handfuls of micro herbs with dandelion and arugula (or any other type of herb greens)
handful of herb flax-chia crackers, finely crumbled (or any other type of seed grounded fine)
equal parts of Nama Shoyu and Bragg’s Amino Acids (enough to marinade with)
a splash or two of rice wine vinegar several drizzles of Avage nectar (or 1 or 2 packets of Stevia)
dash or two of garlic powder, cayenne pepper, sea salt, shake or two of Dulse powder, and red pepper flakes
1 cup of Wakame, and kelp flakes soaked well and drained
4-6 leaves or more of romaine lettuce or iceberg lettuce (you can substitute with any other big green leaf)

Mix carrots, cucumber, bell pepper, parsley, and corn together, add the Nama Shoyu, Bragg’s, rice wine vinegar, and agave, garlic powder, sea salt, Dulse powder, cayenne, and pepper flakes. Mix well. Add the soaked Wakame and kelp, as well as the crumbled flax-chia crackers. Mix well again. Add the micro herbs and toss lightly. Serve on lettuce leaves, rolled up tight like an “egg roll” or “spring roll”. Serve with Nama Shoyu, or chili sauce for a spicier flair. Makes about 4-6 rolls.

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