Wednesday, July 22, 2009

Raw Food Wednesday: Zucchini and Carrot Roll-ups, Borscht

Raw Food Wednesday 7/22

Zucchini and Carrot Roll-ups


Kept it simple tonight, just a juicer, blender, and a knife.

The zucchini was peeled and cut lengthwise on the benriner. Then, using an offset spatula, we put a thin layer of cashew cheese (cashews, water, salt, pepper, white miso) across the entire zucchini. Finally, we added carrot strips across the zucchini and cheese at intervals and rolled it up. Topped with some sea salt and black sesame seeds.

The borscht ingredients change depending on the season, but the ratio of the base (1 part beet juice, 3 parts orange juice) stays the same. tonight's soup included apples, cabbage (red and green), dill, avocado, jalapeno and carrot.

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