Since I have been so busy with travel and writing the past couple of weeks, I have really been keeping my food preparations very simple.....well, boring actually. This book has brought some new inspirations and I was delighted to find so many easy to prepare recipes. I thought it would be good if I made one of them for you today. I hope you enjoy it!
For the wraps:
3 large zucchini, peeled
pinch of sun-dried sea salt
juice of 1/2 lemon
2 tomatoes, sliced
chopped green and purple basil, for garnish
For the Presto Pesto:
2 cups chopped walnuts
2 cups loosely packed green & purple basil leaves
3 cloves garlic
1 heaping tablespoon red miso
Using a vegetable peeler or mandoline, cut thin wide strips lengthwise down the zucchini. Place the strips in a bowl, cover with water, add the sea salt and lemon juice, and soak for 2 hours, or until they taste clean (not starchy). Drain, rinse and drain again.(Penni Note: I just cut the zucchini and skipped everything else - they didn't taste starchy to me).
To prepare the pesto, plavce the walnuts, basil leaves and garlic in a homogenizer juicer or a food processor to create an oily paste. Transfer the paste to a bowl and stir in the miso.(Penni Note: I added some baby spinach leaves because I didn't have quite enough basil and my I added the juice of one small lemon - also my pesto did not seem oily).
To prepare each wrap, lay a zucchini strip flat on your work surface. Drop a teaspoon of pesto in the center of the zucchini strip. Press a tomato slice into the pesto. Fold or roll up the zucchini strip and secure with a toothpick. Serve the wraps on a serving plate with the chopped basil garnish.
Again, to check out Jeremy Safron's newly released book, The Raw Truth, click here.
And to check out the entire Foodie Friday Collection, click here.