Sunflower Butter in Zucchini Rolls

At the end of summer all of the yellows colours are beautifully orchestrated in the garden. Here is a quick and simple recipe that will satisfy all doshas. Make it richer for Vata by adding some goat cheese to the mix of herbs. Customize your dish with Viveda spices for your constitution. For Pitta, replace rose peppercorn with pomegranate. For Kapha, add some ginger; for Vata, enjoy as is!

Makes:  4 servings

Ingredients:

1 zucchini

1 tbsp ghee

1 green onion

1 cup      parsley, chives, basil, or coriander

3 tsp lime juice

3 tbsp sunflower butter/any nut butter

1 tbsp Viveda spices, for  your dosha

salt to taste

4 cups arugula 

For the dressing:

4 tbsp olive oil

1 lime (just the juice)

1 tbsp Viveda spices, for your dosha

1 tsp pink peppercorns

½ tbsp maple syrup

salt to taste

Directions:

Cut zucchini lengthwise in long slices. Melt ghee in a frying pan and cook the zucchini at a medium heat for 2 - 3 minutes, until golden. Chop the onion and herbs into small pieces, mixing them together. In a small bowl, mix together the lime juice, Viveda spices, salt and sunflower butter. Next, add the green onion and herbs. 

Sprinkle some salt over the zucchinis. Put the sunflower butter mix on one end of each slice of the zucchinis, then fold the other end over top, making a sandwich.

Separately, stir together all the ingredients for the dressing and then mix it with the washed arugula.  

Serve with the arugula as a base on a platter and the zucchini foldovers on top.