Paleo Spirulina Egg Rolls with Courgliatelle Ceviche Style!

 

I fancied something a little bit different today so I decided to knock together this little lunch.  It was absolutely delicious! And most of all it didn’t taste of spirulina one bit!!!

Serves: 1

Preparation Time: 5 minutes

Cooking Time: 5-10 minutes

Ingredients:

For the egg rolls:

3 eggs
1 tbsp coconut sugar
1 tbsp spirulina
Pinch Himalayan pink salt
1 tsp coconut oil (for frying)

For the salad:

1 courgette (sliced into ribbons)
1 mushroom (finely sliced)
Juice 1/2 lime
1/2 pink grapefruit (segmented)
1/2″ piece shredded root ginger
1 clove garlic (finely chopped)
1/2 tbsp apple cider vinegar (with the mother)
1 tbsp chopped fresh coriander
Nanami togarashi (optional but tasty!)

Method:

1. Start by preparing your salad.  Using a potato peeler, peel your courgette into ribbons.
2. Add all of the ingredients into a bowl except for the coriander and nanami togarashi.  Mix thoroughly to ensure that everything has been coated in a layer of the lime juice.
3. Whisk together your eggs, coconut sugar, spirulina and salt. Make sure that your egg mix is completely smooth.
4. In a medium sized frying pan melt your coconut oil on a low heat.  Pour in the egg mix and leave for 5 minutes.
5. Once the top looks like it is starting to solidify transfer the pan under a grill.  Grill for 5 minutes or until fully firm to the touch.
6. Leave your egg roll to cool for a few minutes.  Transfer your egg roll onto a flat surface and begin to roll tucking in as you go along.
7. Once your egg roll is in a roll shape, cut into thin slices.
8. Transfer your egg roll onto your salad.
9. Add your chopped coriander and nanami togarashi and serve!