Last weekend Kuteer and I did something that we never did before – a 3 day juice fast. We are huge fans of juicing and have been adding green juices to our daily morning routine since we finally bought a slow juicer a year and a half ago. What a day of happiness and excitement it was, it’s quite funny that a piece of kitchen equipment can make such impact emotionally!
But let’s go back to the fasting. We have done few 1 day juice fasts since we got the juicer and have felt very good afterwards so we thought to take it a step further. After that the summer season’s work had finished, and the last few weeks had been quite stressful with some unbalanced eating habits we felt it was a perfect time to try a juice fast for 3 days.
It did go pretty much as expected: The first day was easy while day 2 and 3 were a bit more of a challenge with lower energy and tiredness. However, we’re very happy that we made it and we feel very fresh and energetic now afterwards!
As I’m sure you can imagine, the day after the fast we were so happy to eat and Kuteer made these absolutely delicious raw food cannelloni. They make such a satisfying meal and are easy to make! You can even prepare some components the night before.
This dish is definitely a crowd pleaser and can be served as an appetizer, snack or main course – you choose! We hope you’ll love it as much as we do!
Raw Cannelloni in Marinara Sauce
3 medium zucchini, cut into thin slices lengthwise (using a mandolin or a peeler)
2 cups / 300 g cashew, soaked for 4 hours and rinsed
3 tablespoons fresh lemon juice
1 tablespoon nutritional yeast
1 teaspoon sea salt
1 ½ cup / 350 g ripe tomato, cut in quarters
3 sun-dried tomatoes, soaked for 4 hours and rinsed
1 tablespoon olive oil
1 garlic clove
4 tablespoons chopped black olives
1 teaspoon dry oregano
Salt, pepper & chili flakes to taste
Brazil nuts Parmesan
6 Brazil nuts, ground
¼ teaspoon tamari
Spread zucchini slices in a tray and sprinkle with a little salt and a drizzle of lemon juice. This marinade will make the slices more flexible for when you roll the cannelloni.
In a food processor, blend cashew nuts, lemon juice, nutritional yeast and salt to have a smooth paste.
Lay three zucchini slices side-by-side lengthwise, overlapping a bit to form a rectangle. Shape 2 tablespoons of cashew paste into a cylinder and place at a short end of rectangle. Starting from filling end, roll zucchini to make the cannelloni. Repeat with remaining zucchini and paste.
Blend all the ingredients into a smooth sauce.
Brazil nut Parmesan
Mix ground Brazil nuts with tamari and dehydrate for about 2 hours at 108°F / 42°C. If you don’t have a dehydrator you can use the oven at the lowest temperature possible.
Pour some sauce on a plate and place 2 cannelloni at the center. Top with the chopped olives and Brazil nuts Parmesan.