Ingredients:
1 cup raw cashews, soaked 4-6 hours
2 teaspoons organic apple cider vinegar
(or lemon juice)
1 tablespoon onion powder
2 tablespoons nutritional yeast*
¼ teaspoon fine Himalayan rock salt
A few good grinds of pepper
1 whole, ripe avocado (a nice and fat one)
2 teaspoons finely diced red onion
1 tablespoon finely chopped spring onion
2 tablespoons lemon juice
A good pinch of salt
2 fat zucchinis
½ carrot, julienned
½ red capsicum, julienned
Coriander microgreens
Sunflower sprouts
1 cup fresh young coconut water
½ cup fresh lime juice
4 tablespoons pure aloe vera juice
4 tablespoons Manuka honey
4 teaspoons freshly grated ginger
3 teaspoons turmeric powder
(you can also use fresh turmeric, the powder is
sometimes more accessible, but can leave a
residue at the bottom of the glass)
12 large mint leaves
Instructions:
1. Drain the cashews, pop in the food processor with the rest of the ingredients, and whizz till you get a soft and doughy texture
2. Transfer to a small bowl and set aside
3. Pop everything in the food processor and whizz till just smashed.
4. First, wash, top and tail the zucchinis and use a mandolin to cut them into fat ribbons.
5. Lay the zucchini ribbons on a flat surface, and spoon a heaped teaspoon of the cheese mixture into the centre, and spread it out evenly. Leave a few cm space at the narrowest end, as the mixture will actually spread a bit when you go to roll it up.
6. Next place a teaspoon of the avocado smash over the top in the same way. At the wider end of the strip, place 3-5 each of the julienned carrot and capsicum, a small amount of coriander microgreens, and two sunflower sprouts.
7. Roll and repeat till you have made use of all the cheese and avo smash. You will get between 10 and 12 roll ups
8. Serve on a platter with the Chase Me shooters
9. Blend everything in a high speed blender
10. Pop in the fridge to chill
11. Give it one more quick blend or a good stir right before serving in shot glasses, garnished with fresh mint
Adapted from Make Nourish Believe
