This raw zucchini rolls were created in collaboration with a student of ours, Margarethe.
Raw zucchini rolls with cream “cheese” – a great recipe that lets the zucchini shine in a wonderful light. The all-round talent is also great for preparing this delicious finger food with hummus or other dips and alternative pasta variations.
These rolls are rolled with raw vegan cashew cream cheese. You can find the instructions below.
RAW ZUCCHINI ROLLS
- 2 medium zucchini
- 1/4 each, yellow and red bell pepper
- 1 handfull various herbs
- 1 tablespoon pinenuts
- 1 pinch fresh ground pepper
CASHEW CREAM CHEESE
>> Choose HERE between quick or probiotic variants.
- Thinly slice zucchini.
- Chop peppers and herbs into small pieces.
- Lay out zucchini slices, place a teaspoon of cream cheese on top, carefully roll up and secure with toothpicks.
- Garnish the rolls alternately with pieces of pepper, herbs, flower blossoms and pine nuts and sprinkle with a little pepper.
If you wish, you can also put carrot strips or wild herbs such as buckhorn, dandelion and much more in the rolls. Wild herbs provide the rolls with an additional nutrient boost and a slightly bitter note.
What makes zucchini so valuable?
As the name suggests, the name zucchini comes from Italian and means “little pumpkins”. They are among the squash family and are technically a fruit. They’re extremely versatile in terms of preparation options.
Zucchini is particularly valuable because of its potassium, magnesium, iron and vitamin C, A and B vitamins content. It’s therefore a good supplier of nutrients, at the same time low in carbohydrates and fat and therefore a great alternative to traditional pasta.
Raw zucchini rolls are ideal as an addition to a party buffet or potluck . If you already have some cashew cream cheese on hand, they’re quick to prepare and easy to serve as finger food.
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