Banana and Tahini Sushi Recipe

by Meg Thompson December 2, 2017

Banana and Tahini Sushi Recipe

By: Meg Thompson

Try using a banana that’s slightly green to get the benefits of resistant starch — travelling further down to the lower colon to feed and nourish the gut bacteria.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 tbsp almond butter
1 tbsp tahini
1 tsp honey or maple syrup (or to taste)
Pinch sea salt, to taste
1 banana
Desiccated coconut, sesame seeds, chia seeds, cacao nibs, bee pollen, to serve.

Method

Combine nut butter, tahini, honey and salt.
Spread over banana to create “sushi roll” look.
Sprinkle with coconut, sesame seeds, chia seeds or any other adornments you fancy.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: eatwell, gluten-free, snack

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.