This recipe is one of our family favorites, packed with delicious flavors and exciting textures. Many people tell me that they cannot eat raw food because its so cooling. It can be if you are eating it right out of the fridge! Pine nuts, basil, nutmeg and garlic are all warming foods, couple that with placing your dish in the dehydrator for a couple of hours or in the oven on a low temperature for 20 minutes, and you still have a raw dish that is warm!
This recipe might be a little labor intensive because it has many different parts and steps but its well worth the time and effort! Let me know how yours turns out!
Zucchini Rolls:
4 medium zucchini, cut lengthwise into very thin slices. Its easiest to use a mandolin slicer.
Ricotta:
2 cups pine nuts or raw cashews or walnuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast (gives ricotta a more “cheesy” flavor)
1 teaspoon salt
1/2 teaspoon nutmeg
6 tablespoons of water (or coconut water or rejuvelac)
Blend until smooth and fluffy.
Pesto:
2 cups packed basil leaves
1/2 cup pumpkin seeds (soaked one hour)
1/4 cup plus 2 tablespoons olive oil
1 teaspoon sea salt
2-3 cloves of garlic (or as much as you want to taste)
pepper to taste
Blend in blender until you reach desired
consistency.
Marinara:
1 teaspoon ginger
2 tablespoons garlic
1 teaspoon jalapeno
1/2 cup sun dried tomatoes
2 green olives
1/4 cup shallots or red onion
1/3 cup basil leaves
1/3 cup red bell pepper
1/4 cup oregano leaves
1/2 cup strawberries
2 cups chopped tomatoes
1/4 cup nama shoyu (or tamari for gluten sensitive people)
1 cup olive oil
1/4 cup red wine
blend together so that it is still slightly chunky.
To make rolls:
*Pour half of marinara into a 9 by 13 baking dish.
*Lay out zucchini place dallops of ricotta and pesto on zucchini and roll up.
*Place rolls into baking dish and pour other half of marinara on top of rolls.
*Serve at room temperature.
**If you like them slightly warm, place in dehydrator for a couple of hours before you are ready to serve. If you do not have a dehydrator you may put them in oven on low for about 20-30 minutes. Enjoy!
This delicious dish has it all in one power packed meal! I absolutely love the pesto, cheese and the marinara in this recipe!
Basil is rich in antioxidants, which help boost immunity. It’s also an antimicrobial, which fights the germs that can cause colds.
Nutmeg is a “warming spice” that can bring blood from the center of the body to the skin. This helps disperse the blood more evenly throughout the body, reducing overall pressure.
Since the 1950’s there have been more than 2,700 articles that have been published about the health benefits of garlic, this would include, digestive and respiratory problems, fatigue, bacterial infections, toothache, arthritis, and heart disease. Wow! It’s a good thing I enjoy garlic!
Lycopene, although not an essential nutrient for humans, research has shown an inverse correlation between consumption of tomatoes and cancer risk, lycopene has been considered a potential agent for the prevention of some types of cancers, particularly prostate cancer.
xoxoxxo
Michelle
Michelle Berry 
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