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03 April 2009

Courgette Rolls stuffed w/ Almond Pate





1 small courgette (zucchini)
thinly slice using mandolin slicer

1 cup almonds
1/3 cup water
2 cloves garlic
course sea salt

grind together to smooth texture, form into neatly shaped loaf or round. dehydrate for 1-2 hours to set

roll courgette around around one slice of almond pate, arrange on plate and drizzle with a basil pesto or red pepper coulee. shown here is a drizzle of a raw soup lovingly prepared by my mother made of carrots, celery, garlic and olive oil.

enjoy in abundance

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