In this edition of #BragYourPlate, we’re bringing you a raw recipe from food blogger, Andi Rowland. Andi’s Instagram picture of her Raw Pesto Cucumber Rolls had a delicious simplicity that we knew vegans and meat eaters alike would enjoy.
Andi is a wife and mum from Perth, Australia whose “passion is creating healthy full of flavor recipes from foods that are nutritionally rich, wholesome, unprocessed and that are as close as possible to their natural state.” Her dream? “My dream is to create and publish healthy cookbooks.” Good luck, Andi!
Here’s the recipe and stick around for a how-to video from our friends Gigi and Tara!
RAW PESTO CUCUMBER ROLLS
PESTO // INGREDIENTS
1 cup spinach
2 cups basil
1/2 cup pine nuts
1/3 cup cold pressed olive oil
2 cloves garlic
Sprinkle salt and pepper
Good drizzle of lemon juice
1/4 cup Parmesan (optional)
Place all ingredients in a food processor or high speed blender and mix until just combined. If you like your pesto smooth just mix a little longer.
CUCUMBER ROLLS // INGREDIENTS
1/2 red capsicum
1/2 yellow capsicum
Snow pea sprouts
1-2 Lebanese cucumbers
Thinly slice the cucumber, length ways with skin on and set aside.
Next cut up the avocado and capsicum into long thin strips and trim the ends of the snow pea spouts.
To assemble your cucumber take some of your freshly made pesto and spread it over half the cucumber slices.
Then place a slice of avocado and three to four slices of capsicum and a few snow pea sprouts in the centre of the cucumber.
Gently but tightly roll up the cucumber from the pesto covered end and secure with a tooth pick.
Makes around 6 rolls
HOW-TO // BOOK TO PLATE
Thank you for sharing your recipe with us, Andi!
If YOU have a recipe you’d like to share, link it in the comments below or post a picture to Instagram with the hashtag #BragYourPlate.
Check out our other #BragYourPlate recipes HERE.