Cucumber Rolls
Author: Sharon Parrant
Ingredients
Cucumber Rolls
- 1 Avocado
- 1 Carrots
- 1 Cucumber
- 1 Red Capsicum
- 1 Yellow Capsicum
- 1 Zucchini
- 1 cup Alfalfa Sprouts
- ¼ cup Chia Seeds
Beetroot Hummus
- 4 Beetroots, cooked
- 1 Tin Chickpeas
- 1 Lemon, juiced
- 1 Lemon, zested
- 2 Garlic Cloves
- ¼ cup Olive Oil
- 2 TBSP Tahini
- Pinch of salt
Instructions
Cucumber Rolls
- Wash the cucumber, cut off the ends, and cut or peel into long thin strips.
- Wash all of the vegetables and cut them into sticks.
- Take one of the cucumber strips and place a small amount of chia seeds and sprouts on the beginning of the cucumber strip, and then place two of each of the vegetable sticks on top of the sprouts.
- Roll the cucumber around the vegetables tightly and continue rolling until you have reached the end of the cucumber.
- Place on a serving dish.
Beetroot Hummus
- Place all ingredients into a food processor until everything is very well mixed in.
- Place into a serving bowl.
Notes
Elegant parcels of sprouts, avocado, chia seeds and vegetables served with creamy beetroot hummus. Makes 10. Raw without the sauce/hummus.
I have chosen to do the beetroot hummus because it holds lots of important nutrients like vitamin A, B6, C, E and K, as well as protein, folate, fibre, calcium, iron and potassium. Beetroot has one of the highest sugar contents of all the vegetables so the sweetness helps with sometime bland meals.
I have chosen to do the beetroot hummus because it holds lots of important nutrients like vitamin A, B6, C, E and K, as well as protein, folate, fibre, calcium, iron and potassium. Beetroot has one of the highest sugar contents of all the vegetables so the sweetness helps with sometime bland meals.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/cucumber-rolls/