Zucchini is a great vegetable to incorporate in your diet. You don’t have to turn it down because it may not be as flavorful as other cooked foods. There are many creative ways to eat zucchini raw without losing the flavor.
These raw zucchini wraps are super tasty, very healthy, and a lot of fun to make. They’re also a great source of fiber and antioxidants.
Ingredients:
For the filling
- 1/3 cup of almonds, pulped
- Juice of 1 organic lime
- 2 tbsp of olive oil
- 2 tsp of celtic sea salt
- 3 tbsp of dulse
For the cashew dip
- ⅓ cup of cashews
- Juice of 1 lime
- 1 tbsp of nutritional yeast
- 1 tsp of celtic salt
- ⅓ cup of water
Tip:
- Soak cashews overnight or for at least 30 min, then drain the water. Place all ingredients in the food processor and mix until creamy
- If you are using raw almonds in the filling, grind them first. If you are using almond milk pulp, just mix all ingredients in the food processor until smooth. Add some water for desired consistency.
Other Ingredients:
- 1 avocado
- 1 tomato
- 1 bunch of fresh organic basil
- 1 organic zucchini, thinly sliced
Preparation:
- Mix the almond pulp, salt, lime juice and dulse to a smooth paste .
- Place your zucchini slices on a flat surface and spread the almond paste over them.
- Place avocado slices, tomato and basil on the paste, then roll the slices up.
- Serve with a side of cashew dip and organic mache lettuce or other organic greens.
Recipe by Kasia Fraser, originally written for Hello Delicious. Edited by Aratrika Rath.
