Zucchini Sushi

This elegant party hors d'oeuvre just met its healthy match! My zucchini sushi is also a perfect treat for even the youngest party-goers, and it will certainly impress your sushi-loving friends.

Mix and match! The filling can also be used as a dip for veggies and to dress other dishes.

Ingredients: (Serves 2)

  • 4 zucchinis
  • 1⁄4 cup parsley
  • 1 can artichoke hearts
  • 2 cloves garlic
  • 1 lemon, freshly juiced
  • 1 teaspoon lemon zest
  • 1 can white beans
  • 1⁄4 cup raw cashews or macadamia nuts
  • 1 tablespoon coconut oil
  • Salt (Celtic Grey, Himalayan, or Redmond Real Salt)
  • Pepper to taste


  1. Slice the zucchini lengthwise using a mandolin, or slice it very thin with a knife or potato peeler. Brush with olive oil and set aside.
  2. Blend the parsley, artichoke, garlic, lemon juice and zest, white beans, and cashews in a food processor until paste-like.
  3. Flash sauté the zucchini slices in the coconut oil for 1 minute on each side or use them raw.
  4. Spread the filling on each zucchini slice.
  5. Roll up and do a little dance!
  6. Season with sea salt and pepper.


Let’s be real, most of the hors d'oeuvre you will enjoy on New Year’s Eve and other parties will be filled with more inflammatory ingredients.


It’s honestly ok—remember my 80/20 rule? Eat Akaline 80% of the time and take Acid-Kicking BLK Seed Oil to reduce added inflammation. 

My Acid-Kicking BLK Seed Oil is 3x more anti-inflammatory than turmeric and gives you 1,000x more antioxidants than vitamin E, echinacea, and elderberry!

Warning: passing this secret around will make you the most popular person at the party!

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