Let’s Roll Avocado!

Avocado Hand Roll with Ginger – Tamari Sauce

This hand roll has all the flavors of a veggie sushi roll, but it takes half the time to prepare. It can be loads of fun forming the sushi, as if it’s edible art. Plus, there are so many different fillings you can add to your hand roll, making a great alternative for dinner parties. The best part is, these hand rolls pear perfectly with a cold Japanese beer, or a hot sake depending on the day’s weather.



-I cup sushi rice (or brown rice) – 2 tbsp. rice vinegar – 1 tbsp. evaporated cane sugar – 1/2 tsp. sea salt


1 (6oz) block gluten free baked Tofu, cut into thin matchsticks – 1/2 ripe avocado, pealed and cut into thin segments – 1/2 red or orange bell pepper, cut into thin matchsticks – 1 carrot, cut into long strips – 1 Persian (or 1/4 English) cucumber, halved and cut into thin strips – 4 toasted nori sheets (sea moss), halved – 2 tbsp. wasabi powder mixed with 1 tbsp. water (optional) – 1/2 cup pickled ginger

NOTE: Not all wasabi powder and paste is vegan. Search the label carefully for any added dairy.

To Prepare the Rice: Cook rice according to package directions. When cooked, transfer to large bowl. With wooden paddle, incorporate vinegar, sugar, and sea salt into rice until slightly sticky. Set aside to cool.

To Prepare the Filling: Arrange tofu, avocado, bell pepper, carrot, and cucumber on a plate within easy reach.

To Form the Hand Rolls:

  1. Place 1 nori (shiny-side down) in one hand. With dampened other hand, spread about 1/4 cup cooked sushi rice evenly over half the nori in a square.
  2. Place small amount of desired fillings in a diagonal line across rice, pointing toward thumb.
  3. Gently roll into a cone shape and seal edge with a few grains of sushi rice or with prepared wasabi (if using). Serve with ginger.

Eye got this recipe out of a vegan book written by Heather Bell and Jenny Engel, and Eye hope you enjoy making it as much as Eye did. Let’s Get to Rolling!



Have An Alkaline Day!

Since the death of Nipsey Hussle, many have begun to wake up to the messages he was attempting to shower us with. Nipsey was working on releasing a documentary on the trial of Dr. Sebi, a Honduran Self Healer who was sued by the United States Government for actually healing people without a medical license. With over 70 witnesses speaking on his behalf proving that he did indeed reverse their health problems, Dr. Sebi won the lawsuit against him. If you do your own due diligence, you will see that he proved all dis-eases stem from the mucous carried in the human body. He proved that if we remove the mucous we remove the dis-ease, and decided to create a plant based alkaline diet in order to help others achieve healthier lifestyles.

Alkaline Breakfast

Alkaline Blueberry Spelt Pancakes


  • 2 cups Spelt Flour
  • 1 cup Coconut Milk
  • ½ cup Spring Water or Alkaline Water
  • 2 tbsp. Grapeseed Oil
  • ½ cup Agave
  • ½ cup Blueberries
  • ¼ tsp Sea Moss


  1. Mix your spelt flour, hemp seeds, sea moss, agave, and grapeseed oil together in a large bowl.  (It is important that you DO NOT add the hemp milk now, as it may form lumps once in contact with the grapeseed oil.)
  2. Mix in 1 cop of hemp milk and add spring water until you get the consistency you want.
  3. Fold the blueberries into the batter
  4. Heat your skillet to medium heat and lightly coat it with grapeseed oil.
  5. Pour the batter into the skillet and let them cook for about 3-5 minutes on each side.
  6. Enjoy your alkaline pancakes!

Note: If you would like the pancakes more cooked through, you can also try baking it in the oven at 350 for a few minutes.

Alkaline Blueberry Muffins


  • 1 cup Coconut Milk
  • ¾ cup Spelt Flour
  • ¾ Teff Flour
  • ½ cup Blueberries
  • 1/3 cup Agave
  • ¼ cup of Sea Moss Gel (optional)
  • ½ tsp. Sea Salt
  • Grapeseed Oil


  1. Pre-heat oven to 365 degrees
  2. Grease 6 regular-size muffin cups or line with muffin liners
  3. Mix together coconut milk, flour, agave, sea salt, and sea moss gel in a large bowl until blended well, then fold in blueberries.
  4. Lightly coat muffin pan with grapeseed oil and pour in muffin batter.
  5. Bake 30 minutes, until golden brown and springy to touch.

Alkaline Lunch

Chickpea Burger

This recipe makes 3-4 burgers


  •  1 cup Garbanzo Bean Flour
  • ½ cup Onions, diced
  • ½ cup Green Peppers, diced
  • ½ cup Kale, diced
  • 1 Plum Tomato, diced
  • 2 tsp. Basil
  • 2 tsp. Oregano
  • 2 tsp. Onion Powder
  • 2 tsp. Sea Salt
  • 1 tsp. Dill
  • ½ tsp. Ginger Powder
  • ½ tsp. Cayenne Powder
  • ¼ to ½ cup Spring Water
  • Grapeseed Oil


  1. In a large bowl, mix together all seasonings and vegetables, then mix in flour.
  2. Slowly add water and mix until mixture can be formed into a patty.  Add more flour of too loose.
  3. Add oil to skillet and cook patties on medium-high for about 2-3 minutes on each side. Continue flipping until both sides are brown.
  4. Serve on alkaline flatbread and enjoy!

Alkaline Electric Flatbread

This recipe makes 4-6 servings


  • 2 cups Spelt Flour
  • 2 tbsp. Grapeseed Oil
  • ¾ cup Spring Water
  • 1 tbsp. Sea Salt
  • 2 tsp. Oregano
  • 2 tsp. Basil
  • 2 tsp. Onion Powder
  • ¼ tsp. Cayenne

The best thing about this recipe is that it only takes about 20 minutes, and is great for sandwiches, wraps, or mini pizza.


  1. Mix together flour and seasonings until well blended.
  2. Blend in oil and about ½ cup of water into the mix. Slowly mix water until it forms into a ball.
  3. Add flour to workspace and knead dough for about 5 minutes, then separate dough into 6 equal parts.
  4. Roll out each ball into about 4-inch circles.
  5. Place in an un-greased skillet on medium-high heat, flipping every 2-3 minutes until done.
  6. Enjoy your Alkaline Flatbread!

Alkaline Dinner

Vegetable Lo Mein


  • Spelt Spaghetti Noodles or Kamut Noodles for Gluten free
  • Green Bell Peppers
  • Red Bell Peppers
  • Onions
  • Mushrooms
  • Green Onions (save for last)
  • Key Limes (optional)
  • Sesame Seeds
  • Toasted Sesame Oil
  • Ginger Powder or Fresh Ginger
  • Sea Salt
  • Grapeseed Oil
  • Agave
  • Onion Powder
  • Red Pepper Flakes
  • Tamarind Concentrate (optional)

The great thing about this recipe is, you can use whatever vegetables you have on hand. The base ingredients to ensure the noodles taste right is: sesame oil, agave, ginger, onion powder and sea salt.

This is high in fat due to the oils used, so this is not a meal you want to make a lot of.


Get some water boiling for the noodles, and make sure your water is salted, or has a little bit of oil (Grapeseed oil works, and sea salt is best).

 Make sure not to overcook your noodles.

Heat skillet to medium-high.

Grease skillet with Grapeseed Oil and about 2 tbsp. of Sesame Oil.

Add in vegetables to skillet.

DO NOT cook vegetables until soft and tinder, you want them to still have a small crunch to them.

Add in mushrooms to skillet.

Stir and sauté while adding a tsp. of Sea Salt.

Add a tsp. of Onion Powder.

Stir in ½ tsp. of Ginger Powder or 1 tsp. of Fresh Ginger.

Stir for a few minutes. STIR FRY is best, LIGHTLY COOK your vegetables.

The more vegetables you make, the more spices you use.

Taste your vegetable to make sure they don’t need any more Onion Powder, Ginger Powder or Sea Salt.

While your vegetables finish up, get a separate bowl for your sauce.

Pour 2 tbsp. of Sesame Oil, and 2 tbsp. of Agave.

Add juice from 2 Key Limes.

Add in a heaping ½ tsp. of Ginger Powder.

Pinch of Red Pepper flakes (optional).

Add 1 tsp. of Onion Powder.

1 tsp. of Sea Salt.


OPTIONAL: ¼ tsp of Tamarind Concentrate to help with the taste. You do NOT have to have this ingredient.


After your vegetables have been lightly cooked, add your noodles and sauce to the pan. Make sure you mix the noodles and vegetables well. Once mixed, stir in about 1 cup of Green Onions and 2 tbsp. of Sesame Seeds.   

Vegan Alkaline Ribs

This recipe makes 1 serving per mushroom.


  • 2  portobello mushrooms
  • ½ cup of Alkaline Barbeque Sauce
  • ¼ cup Spring Water
  • 1 tsp. Sea Salt
  • 1 tsp. Onion Powder
  • ½  tsp. Cayenne
  • Grapeseed Oil
  • Basting Brush
  • Cast-Iron Griddle
  • Skewers (optional)

This recipe can also be made on the grill, cooked in a skillet, or baked at 350 degrees for about 10-15 minutes (after step 4). If you do not have skewers, you can always cook the mushrooms like riblets.


  1. Scrape gills off the underside of each mushroom cap to avoid an earthly taste and slice mushrooms about ½ inch apart.
  2. Add mushrooms to a large container and add seasonings, water, and most of the barbeque sauce.
  3. Cover with a lid, shake, and store in refrigerator for about 6-8 hours. Flip container over every 2 hours.
  4. Take a skewer and push through 3 mushrooms around the middle, add other skewer, then add about 2-3 more slices. If any slices break, you can cook them as riblets.
  5. On medium-high, brush griddle with oil and cook ribs for 12-15 minute, flipping every 3 minutes. Brush with more barbeque sauce if desired every few flips.

Alkaline Barbeque Sauce

This recipe makes about 8-10 oz. of BBQ sauce.


  • 6 Plum Tomatoes
  • 2 tbsp. Agave
  • ¼ cup Date Sugar
  • ¼ cup White Onions, chopped
  • 2 tsp. Smoked Sea Salt/Sea Salt
  • 2 tsp. Onion Powder
  • ½ tsp. Ground Ginger
  • ¼ tsp. Cayenne Powder
  • 1/8 tsp. Cloves
  • Blender
  • Hand Mixer


  1. Add all ingredients, except date sugar, to blender until smooth.
  2. Pour blended ingredients and date sugar a saucepan at medium-high heat and stir occasionally until boiling.
  3. Reduce heat to a simmer and cover with a lid for 15 minutes, stirring occasionally.
  4. Use stick blender to make the sauce smoother (optional).
  5. Allow the sauce to cool and thicken further before serving.

These recipes are pulled directly from the guide of Dr. Sebi’s alkaline diet. It is no secret that eating healthy can enhance your mind, body and spirituality. Eye hope that these recipes show you a glimpse of just how fun and exciting eating vegan can be.