Nourishing New Year: Nori Rolls

Happy New Year Beloveds!

We all deserve to nourish our highest potential; allowing ourselves to unfold naturally with gentleness, and Grace. Nourishing our Spirit. Nourishing our Heart. Nourishing our Bodies. Perhaps we can begin with nourishing ourselves (the whole spectrum) of who we are and who we are becoming to the best of our ability. And that can be one baby step at a time. One positive choice or decision at a time. Maybe this will help us make that new years resolution list happen from an inner state of “aaaahh” instead of “ugghh”. Forgiving and letting go completely of 2011 & welcoming in the unlimited potential of 2012.

When it comes to nourishing the body; I have discovered that sea vedgetables are one of the most nourishing choices available. Most of the enzymatic functions in our bodies depend on minerals, and sea veggies are packing! ! Our soils have been depleted of almost all their minerals and the land veggies are not giving us what they did long ago. Enter Nori Rolls stage left.

I have been making Nori Rolls and my body just craves them now all the time!

Sea Vedgetable Benefits

*contain 10-20 X the minerals of land veggies.

* Gram for gram they contain more chelated, colloidal minerals than any other class of food (56 minerals and trace minerals)

* They are a great source of protien- up to 48% and it’s bio-available meaning more easily assimilated by humans and animals.

* Treat heart disease, cancer, hypertension, & thyroid issues.

* Contain vitamins A, B, C, & E; and VIt B-12 (making vegans very happy!)

* Some kelps like wakame & kombu have alginic acid which removes heavy metals and radioactive isotopes from the digestive tract and strontium 90 from the bones.  

I make them using silver grade organic pacific sushi nori. I dice up whatever veggies I happen to have on hand. Cucumbers, carrots, avocado, green onion, pepper, fresh ginger & radishes work well. I dab a small amount of fresh squeezed lemon and olive oil on the sheet of Nori (smooth side down). I arrange the veggies, and roll up, tucking the ends in as I go. You may need a bit more lemon juice to keep things sticky so the edges will stay together. I like to put a little wasabi (asian horseradish) in mine, or dip in a wasabi ginger vinegarette.

Here was the batch I made for New Years Eve- delicious!


xoxoxo OmKara Ma


Get Blissed!!- Strawberry Ravioli with Cacao Sauce

For a devotee of Divine Mother, this may be the most blissed out time of the year. I wanted to co-create some extra juicy kitchen LOVE to kick off the first day of Navaratri that began yesterday. Navaratri is the ten days of worship of Divine Mother, with three sets of three days each honoring different aspects of Devi. The first day also happens to be my spiritual mother’s-birthday, so my heart was longing to make something divinely sweet and offer it to Her!!

I had three wishes- that it be raw, delicious, & really easy since grocery getting had us eating a late dinner. We will be having it again… and again. The kids didn’t say much b/c they were too busy engulfing it.  It’s FABULOUS. And it’s healthy and full of super brain food like raw cacao…..

Strawberry Ravioli with Cacao Sauce

(inspired by Fawn M. at, & then tweaked so I didn’t have to make the cacao sauce on the stove). It’s mainly raw, although I’ve heard agave can never really be raw or it would turn to tequila in a couple days, so you could also use date paste (dates with water) instead of the agave. There are also “bliss balls” featured in this pic, but you won’t find the recipe on here. I’m not sure I can ever part with that one……!

Servings- 2


1 pint fresh strawberries

Pear Cream filling:

1/2 cup cashews, presoaked

3/4 medium bosc pear, or bartlett

1 tbsp lemon juice

Cacao Sauce:

2 Tbsp raw coconut oil

2 tbsp raw cacao powder

1 tbsp agave nectar (more or less to taste)


**soaking cashews for 2-4 hrs. is recommended but not neccessary.

* pear cream filling can be made a day or two in advance if you like.

To make pear cream, in a blender, food processor, or magic bullet- grind cashews into a flour. Coursely chop the pear, & add it along with the lemon juice until smooth. Set aside.

Combine the cacao powder, agave, & coconut oil in a bowl & stir until smooth in a seperate bowl.

Wash strawberries & pat dry. Cut 1/4 inch segments that can then be sliced to create a pocket. Depending on the size of your berries you may want to slice them lengthwise or crosswise. Remove the stem with a V cut to preserve the natural heart shape of the berry.

Spoon the filling into the strawberry ravioli and place directly on a plate. This is a great dish to share. Now gently drizzle some of the cacao sauce on the ravioli & serve immediately.

Karunamayi's Blessing at the Washington D.C. Homa. Mmmm Motherly Love.....