A bite sized snack ball with no added sugar...totally raw too! Written instructions further down, video right here:
100 grams zucchini or yellow squash
100 grams dates, pitted
100 grams walnuts
1 tsp vanilla essence (for fully raw, scrape 1 vanilla bean)
3 Tbs cocoa powder (for fully raw, use cacao nibs and grind them up)
3 Tbs chia seed
100 grams grated coconut
1. Grate the zucchini and set aside. Put dates in a bowl and cover with warm water. Allow both to sit for 10 minutes.
2. Put the walnuts in a blender and blitz until you have a fine meal. Scrape into a mixing bowl.
3. Measure 3 tablespoons each of chia seeds and cocoa powder into the mixing bowl.
4. Wrap the zucchini in a cloth and squeeze out as much water as you can. Drain the dates. Put in a blender with vanilla essence and mix until you have a reasonably smooth paste.
5. Add to mixing bowl and stir thoroughly. Allow to sit 30 minutes.
6. Roll teaspoons of the mixture into ballsl, then roll in grated coconut.
Cooking Times: 0 minutes, it's raw :-)
Preparation Time: 15 minutes
Inactive Time: 40 minutes
A delicious and versatile appetiser using strips of zucchini as wraps. These snacks are surprisingly easy to make and go well at any time of year; although 'summery', they were a huge hit at the Wellness Expo at Glenorchy recently. And a quick hi to all my friends at West Moonah Community House who did a great job organising the event.
about 1 cup of your favourite dip, relish or spread
various cut fresh vegetables, sprouts, etc.
1. If you are planning ahead and can shop specifically for this recipe, choose large, cylindrical zucchini that are reasonably straight. Skin blemishes are unimportant. Wash the zucchini and pat dry.
2. Using a mandoline slicer, make thin slices along the length of the zucchini. The first few will be too thin and unuseable; either compost them or use them for a soup or casserole. You should get about 12 viable slices.
3. Lay the zucchini slices flat on a bench. Sprinkle a pinch of salt along each strip and leave for 10 or 20 minutes. You can leave even longer if you want but 10 minutes is the minimum.
4. The zucchini will be softened by the salt. At this stage you can wash the salty water off or just pat the slices dry with a tea towel.
5. For the filling, you should ideally have some kind of reasonably firm dip and some fresh cut raw vegetables like capsicum, cabbage, salad onion, sprouts, carrot or pumpkin sticks, celery, etc. Brush a teaspoon or two of the dip along the first two-thirds of the zucchini slice. Next, lay the vegetables crosswise. Roll up the zucchini strip, folding it over the vegetables. You can press as you roll so the bundle is tight.
6. Lay each zucchini roll seam side down on a serving plate or on a patty pan. Garnish if desired and serve.
Favourite dips for this recipe include hummus (made from chick peas), ajvar (capsicum and eggplant) and guacamole (avocado). You can make these yourself - yay! - or look for them in the supermarket. You'll find ajvar along with other European delicacies like waffles, pickled cabbage and so on.
You can use white daikon or Japanese radish instead of zucchini for the strips. You will need to leave it a bit longer for the thin slices to soften. The favour is also a little stronger than the mild zucchini.
If you don't have a mandoline slicer I would highly recommend one. They come with various attachments that enable you to do various thicknesses and also make julienne strips. Mandolines - and the very similar V-slicers - are available at homewares stores like Your Habitat, Harris Scarfe and even Shiploads around Hobart.
A lovely summery canape that is fresh and easy enough to make. As is commonly the case with raw recipes, you'll need to plan ahead a little. Sprouting the quinoa adds some nutritional punch so it's very worthwhile doing.
4 medium tomatoes
2 cups sprouted quinoa
2/3 cup pesto
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