Zucchini Rolls-Phase 1.5

We’re not going to be fancy here:  we love this. You need to try this today. You will love it. It makes us happy. It will make you happy. You won’t even have any leftovers it’s so good. There, now you know what you’re having for dinner. And now we know what we’re having for dinner… for the next year or so…. Manjia! Manjia! Manjia!

 

5 Medium zucchinis

Cut 15 slices of zucchini with a mandolin, rub with salt to draw out the water, pat dry and set aside.

Pate:

3/4 C. almonds or cashews

1/4 C. sunflower seeds     

2 Tbsp. C. lemon juice

 2 Tbsp. olive oil  

 Blend (smooth) or place in food processor (crunchy) 

Fold in:

 1/2 bunch fresh basil      

1 C.  mixed vegetables (small chunks) like broccoli, cauliflower, carrots, jicama, red bell pepper etc… (Fold into the mix).

3 Tbsp. fresh dill       

1/2 tsp. Himalayan Salt         

1/4 tsp. pepper

Blend all ingredients in a blender until sauce like consistency is achieved.

PEPPER SAUCE

1 Red, Orange or Yellow Bell Peppers

1/4 C. lemon juice

1 C. coconut flakes

1 Tbsp. smoked paprika

Cayenne to taste

1/2 tsp. white pepper

1/2 tsp. Himalayan Salt

Stevia (optional for sweeter sauce)

 6 tsp. olive oil

Enough water to create sauce like consistency. Approx: 1/4 a cup. Add more for desired consistency.

Blend all ingredients in a blender until sauce like consistency is achieved.

To Assemble

Lay 3 strips of zucchini side by side and overlapping, place a scoop of garden pate, roll and top with red pepper sauce.

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