2 big courgettes
2-3 big carrots
juice from one lemon
4 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
Brazilian nut paste:
3 cups Brazilian nuts (soaked for about 8 hrs)
1/2 cup nutritional yeast
2 teaspoons Himalaya salt or good quality sea salt
3 tablespoons onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon sweet red paprika powder
1/2 cup water
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
30 gr fresh dill, or other fresh herbs that you like
Other ingredients for the filling:
1 red bell pepper
1 yellow bell pepper
10-15 stoned dates
fresh green herbs of choice
about 20-30 chive "strings"
Using a mandolin, cut the carrots and courgettes lengthwise into thin, long slices. You want to end up with about 20-30 good slices to use. Lay them into two separate, wide bowls and pour half of the marinade over each portion. Allow to marinate for at least 30 minutes, until the slices are soft enough to roll up without breaking.
Cut the peppers into thin stripes, halve the dates and chop the fresh herbs for garnishing. Lay the marinated carrot and courgette slices on a cutting board.
Start by putting a small dollop of the paste on one end of each slice, then place one red and one yellow pepper stripe on it, half a date and some green, chopped herbs. Roll the slices up neatly and use one chive string to tie around each roll to hold it firmly together. Another alternative would be to use toothpicks.
Arrange the rolls on a serving tray and enjoy every mouthful of these healthy and nutritious canapés!