These raw Spinach & Macadamia Ricotta Cannelloni are a healthy and delicious dish that showcases the creamy texture of macadamia nuts combined with fresh spinach, all wrapped in thin slices of courgette. Perfect for those following a raw food diet, this recipe provides a refreshing, nutrient-rich meal.
Ingredients:
For the cannelloni:
- 2 large courgettes
For the macadamia ricotta:
- 1 cup raw macadamia nuts, soaked for at least 4 hours
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 clove of garlic, minced
- 1/2 teaspoon sea salt
For the spinach filling:
- 2 cups of fresh spinach, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
For the tomato sauce:
- 2 large tomatoes, chopped
- 1/4 cup sun-dried tomatoes, soaked for 1 hour
- 1 clove of garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh basil leaves, to garnish
Method of cooking:
Using a mandoline or vegetable peeler, slice the courgettes lengthways into thin strips. These will be used for the cannelloni wrappers. Set aside.
Drain the soaked macadamia nuts and place in a food processor with the water, lemon juice, nutritional yeast, chopped garlic and sea salt.
Blend until smooth and creamy, scraping down the sides as necessary. Set aside.
In a bowl, combine the finely chopped spinach, olive oil, lemon juice, sea salt and black pepper. Mix well to combine.
Lay out a strip of courgette and place a spoonful of macadamia ricotta on one end.
Top with a small amount of the spinach filling.
Gently roll up the courgette strip to enclose the filling. Repeat with the remaining courgette strips and filling.
In a blender or food processor, combine the chopped tomatoes, sun-dried tomatoes, garlic, olive oil, lemon juice, sea salt and black pepper.
Blend until smooth.
Spread a layer of tomato sauce on a serving dish.
Arrange the zucchini cannelloni on top of the sauce.
Garnish with fresh basil leaves.
