These rolls were another one of my favorite meals. One of the few condiments I could use for added flavor was organic garlic powder, and organic powdered kelp and/or dulce. In addition to the seed ‘creams’ these powders also helped add some flavor to everything I ate. For this recipe I sprinkled the garlic powder and seaweed powder in the inside of the zucchini before adding the vegetables. They’re really good and fun to make!

I didn’t add any salt or acid to the Seed and Spinach Sauce recipe. If you’d like to, add 3/4 teaspoon salt, and 1 tablespoon lemon juice. Adjust flavor as necessary.

Zucchini Rolls with Seed and Spinach Sauce

1/2 zucchini, thinly sliced strips

1/4 cup beets, thin julienne

1/4 cup carrots, thin julienne

1/3 cup broccoli florets, chopped

1/2 kumato tomato, sliced in 8 pieces

avocado pieces

alfalfa sprouts

Put zucchini slices onto a cutting board, lined in rows, with about 1 inch space in between each zucchini. On one end of the zucchini, put the carrot, beet, alfalfa sprouts, tomato, broccoli and avocado slices, stacked on top of each other. Take the end of the zucchini slice and begin to tightly roll the zucchini slice over the vegetables. Repeat until all ingredients are done.

Seed and Spinach Sauce

1/2 cup Sunflower Seed ‘Cream’ (see recipe) 

1/2 cup Pumpkin Seed ‘cream’ (see recipe)

1 cup spinach

1/4 cup chopped parsley

2 garlic cloves

water, as needed

Put everything into a blender and blend until smooth. If it needs water to thin it out and get it going in a blender, add 1 tablespoon at a time.