Comfort Food Gone Raw: Broccoli "Cheddar" Cannelloni

"I honestly don't miss hot food—even in cold weather," says Alt. Like all raw foodies, she refrains from eating anything heated over 116 degrees. In her no-cook cannelloni recipe, the warming flavors of rosemary and sage do the trick to ward off a winter chill.
Comfort Food Gone Raw: Broccoli "Cheddar" Cannelloni

Ingredients

½ cup sun-dried tomatoes, soaked for 2 hours
¼ cup water
½ teaspoon fresh lemon juice, plus ¼ cup
1 tablespoon cold-pressed extra-virgin olive oil
1 tablespoon fresh thyme
2 medium tomatoes, chopped
½ cup chopped fresh basil
½ cup fresh oregano leaves
1 teaspoon Himalayan salt
2 broccoli stalks (with crowns), cut into chunks
1 tablespoon nutmeg
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
½ cup raw cashews, soaked for 2 hours
½ cup sunflower seeds, sprouted
1 large zucchini
¼ cup raw pine nuts (optional)

 

Nutrition Facts

Per serving: 289 calories, 18 g fat (3 g saturated), 26 g carbohydrates, 11 g protein, 7 g fiber, 765 mg sodium (33% Daily Value).

Read more Healthy Recipes.

Directions

  1. In a blender, combine sun-dried tomatoes, water, ½ teaspoon lemon juice, olive oil, and thyme. Blend until smooth.

     

  2. In a food processor, combine sun-dried-tomato mixture with fresh tomatoes, basil, oregano, and ½ teaspoon salt. Pulse until combined (do not puree). Pour into a bowl and set aside.

     

  3. Wash food processor, towel dry, then add broccoli and finely chop. Add nutmeg and rosemary; process until incorporated.

     

  4. Transfer broccoli to a mixing bowl and, without washing food processor, combine sage, cashews, sunflower sprouts, ¼ cup lemon juice, and remaining salt. Process until smooth.

     

  5. Stir the cashew mixture into the broccoli until well blended. Set aside.

     

  6. With a mandoline or vegetable peeler, shave long, wide strips from the zucchini. Place 4 strips side by side, overlapping slightly, to make a square.

     

  7. Place a few tablespoons of broccoli mixture along zucchini ends. Roll zucchini slices over the mixture to make a long, filled tube. Repeat with remaining zucchini strips and filling.

     

  8. Serve in a pool of tomato sauce. Top with more sauce and raw pine nuts if desired.