Raw Zucchini Wraps with Kale Pesto

One delicious bite after another!

These were such a hit when I shared my 'Follow My Kitchen' photo on Facebook that I wanted to put the recipe together for everyone to have. And it comes at a good time too, I think people right now are looking for some Superbowl snack idea's....this is a great snack for the line up. Not only are they super healthy but they're refreshing, filling, easy and fun to make! And so colorful too....just lovely. All these vibrant colors are good for you...full of antioxidents, nutrients, fiber and yes, even protein! Fresh and raw is a beautiful way to eat. At least half of our daily food consumption should be raw foods for optimal health, not always easy, but hopefully this will be a fun way to add some rawness to your life. Your mind, body and soul will thank you!

Raw Zucchini Wraps with Kale Pesto

What you'll need

• 1 - 3 zucchini, thinly sliced lengthwise*
• red bell pepper, julienned
• yellow bell pepper, julienned
• carrots, julienned (I used baby carrots, cut into quarters)
• sprouts/micro greens of choice
• cilantro, optional
• fresh cracked pepper
• tooth picks

Kale Pesto

• 1 cup basil or kale
• 1 cup kale
• 1 clove garlic
• 2 tablespoons tahini, optional
• 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)
• himalayan salt to taste

Amounts here will vary on how many your making, use your best judgement on how much you will need. If you can't find sprouts or micro greens, try using cilantro or fresh basil leaves. 

For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning. 

Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, veggies and starting from the veggie end, roll and stick with a toothpick in the center. Top with cracked pepper. Serve and enjoy!

* Look for the smaller zucchini, they will be the perfect size for these bite size rolls. The length and width is just right. 

Here's a few photos to get an idea of what I did...

Use a mandoline to slice the zucchini. There are different types of mandolines from hand held to box types. Some have adjustments so you can decide how thick or thin you want your slices. If this is new to you do a google search and find the right one for you. I'm actually using a peeler, works great and is very easy to use! It has an attachment for use as an official mandoline but I haven't figured out how to attach the piece yet, but this works great without it too. This was gifted to me by my wonderful parents and you can find it online Primo Peeler. 

Layer, roll, stick with toothpick...top with fresh cracked pepper and enjoy!

One delicious bite after another!

These were such a hit when I shared my 'Follow My Kitchen' photo on Facebook that I wanted to put the recipe together for everyone to have. And it comes at a good time too, I think people right now are looking for some Superbowl snack idea's....this is a great snack for the line up. Not only are they super healthy but they're refreshing, filling, easy and fun to make! And so colorful too....just lovely. All these vibrant colors are good for you...full of antioxidents, nutrients, fiber and yes, even protein! Fresh and raw is a beautiful way to eat. At least half of our daily food consumption should be raw foods for optimal health, not always easy, but hopefully this will be a fun way to add some rawness to your life. Your mind, body and soul will thank you!

Raw Zucchini Wraps with Kale Pesto

What you'll need

• 1 - 3 zucchini, thinly sliced lengthwise*
• red bell pepper, julienned
• yellow bell pepper, julienned
• carrots, julienned (I used baby carrots, cut into quarters)
• sprouts/micro greens of choice
• cilantro, optional
• fresh cracked pepper
• tooth picks

Kale Pesto

• 1 cup basil or kale
• 1 cup kale
• 1 clove garlic
• 2 tablespoons tahini, optional
• 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)
• himalayan salt to taste

Amounts here will vary on how many your making, use your best judgement on how much you will need. If you can't find sprouts or micro greens, try using cilantro or fresh basil leaves. 

For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning. 

Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, veggies and starting from the veggie end, roll and stick with a toothpick in the center. Top with cracked pepper. Serve and enjoy!

* Look for the smaller zucchini, they will be the perfect size for these bite size rolls. The length and width is just right. 

Here's a few photos to get an idea of what I did...

Use a mandoline to slice the zucchini. There are different types of mandolines from hand held to box types. Some have adjustments so you can decide how thick or thin you want your slices. If this is new to you do a google search and find the right one for you. I'm actually using a peeler, works great and is very easy to use! It has an attachment for use as an official mandoline but I haven't figured out how to attach the piece yet, but this works great without it too. This was gifted to me by my wonderful parents and you can find it online Primo Peeler. 

Layer, roll, stick with toothpick...top with fresh cracked pepper and enjoy!