Zucchini Rolls


3-4 small zucchinis

1 cup pine nuts, soaked 2-4 hours

2 tbsp. yellow mustard

1 1/2 -2 tbsp. lemon juice

3-5 radishes

Himalayan salt to taste

1 clove garlic

handful of herbs of your choice (optional)


  1. To make the filling, place pine nuts, yellow mustard, lemon juice, herbs, salt, and a clove of garlic in a food processor and process into paste.
  2. Slice zucchini into paper-thin slices on a mandolin or a with slicer.
  3. Cut radishes into thin circles.
  4. Spread a little of the filling onto one zucchini slice. Add several radish circles here and there.
  5. Roll up. Repeat with the rest. Serve right away.

zucchini rolls veronica naprie



Raw Cocoroons (gluten free, vegan)

Cocoroons Ingredients

1 cup coconut flakes

2 tbs maple syrup or raw honey

2 tbs coconut flour

2 tbs coconut oil

1 tsp almond or vanilla extract

for the chocolate:

2 tbs melted coconut oil

2 tbs raw cacao powder

2 tbs maple syrup or raw honey              


  1. Place all ingredients in a food processor with an S-shaped blade and process.
  2. Use silicone chocolate molds to shape the dough into candy/cocoroons.
  3. Refrigerate for 5-10 minutes.
  4. To make chocolate, mix melted coconut oil, honey and cacao together. Drizzle on top of cocoroons or dip cocoroons in the chocolate. Keep refrigerated.
  5. Enjoy these fully raw cocoroons with coffee or tea!

Raw Cocoroons