Find your inner (GREEN) Goddess

This is for all my fellow warrior women who have made it this far during the pandemic. Whether you’re a mother, a daughter, a caregiver, granddaughter, an essential worker, sister, wife, partner….you name it….you’re all Goddesses to me. So this one’s for you! 🙏🏻🌱🙏🏽

This bright, flavorful dressing can be used in so many ways. Dress your favorite salad, top your roasted vegetables, use on a baked potato, pasta salad, as a dip for crudités. Possibilities are endless. (You may even be tempted to just eat with a spoon!)


1 Cup of milk of your choice (oat has the most neutral flavor – my current fave is especially the plain, unsweetened extra creamy!)

1 packed cup washed combo of cilantro, basil and dill

4 T rice vinegar

2 T lemon juice

4 cloves of roasted garlic (I simply wrap the cloves in tinfoil and bake at 400 for 30 minutes and then squeeze the garlic out!) note: hot date? Garlic totally optional 😜

1/5 of a block of firm tofu

1/2 C soaked cashews (soaked for at least 3 hours)

Salt and pepper to taste

Purée all ingredients and adjust seasoning to taste! Stores up to one week in fridge.

Allergy notes:

the cashews can be substituted with a little extra tofu or half a ripe avocado

Roll into Spring 💐

As a Pure Barre and Pilates teacher I’ve always loved doing roll ups (teasers). I mean, who doesn’t love a great core workout?!

But these raw zucchini and cashew cream roll ups will appeal to all and they are super easy to make! They make a great snack, side dish or appetizer. Trust me, your friends will be wowed if you show up with a tray of these (once you are vaccinated of course!).

I originally had these at what was Andy’s Pure Food in Rye, NY. Years ago it was acquired by a local nutritionist Moshira Soliman and turned into the infinitely better Pureganic Cafe – but they no longer offer these zucchini dream bites. (But trust me- the rest of her food is amazing and all vegan and gluten free. She also offers incredible juice cleanses and food plans and lots of great takeout! In other words- run don’t walk!) So I decided to recreate them myself and they turned out perfectly!

I borrowed the cashew cream sauce from The Blossom Cookbook (another one of my favorite vegan restaurants – I’m partial to Blossom on Columbus I added my own little touches and made it a little thicker so that the cream would hold up when the zucchini noodles were rolled.

I kept these roll ups simple, filling with the cashew cream and sweet pea shoots, but the possibilities are endless: matchstick carrots, jicama, radishes, avocado slices. If you don’t want to use cashew cream or have a nut allergy, there are many great soft vegan cheese spreads that would also be delicious fillers. Brands to look for: Miyoko, Treeline, Kite Hill.

The Cashew Cream

Please note the cashews must be soaked for a minimum of 3 hours (or up to overnight)

1 Cup raw, unsalted cashews

1-2 T nutritional yeast flakes

1-2 T rice vinegar or lemon juice

Water to desired consistency

Salt and pepper to taste

Place the cashews in a bowl and completely cover with water, soak at lest 3 hours or up to 12.

Drain cashews and add to blender or food processor. Add nutritional yeast flakes, rice vinegar and slowly add water as you combine. You want the cream to stay thick enough to hold up when spread on the zucchini noodles. Add salt and pepper to taste. Place in bowl and refrigerate to get firm.

The Rolls

1 to 2 large green zucchinis

Pea shoots

To make the zucchini noodles all you need is a knife and a vegetable peeler, no fancy equipment!

Cut the zucchini lengthwise and lay flat. Start at the top of the zucchini with the vegetable peeler and slice down until you have a long, thin “noodle.”

Lay the noodles flat and spoon the cashew cream across. Add the sprouts (if they’re long I halve or cut them in 1/3s. You want them to slightly hang over but also be easy to eat!). Roll! These are ready to eat right away but do benefit from being refrigerated.

Enjoy. Great appetizer for the spring holidays! And never forget you can always play around making noodles with other vegetables and adding different fillings. Stay safe, wear a mask and if you’re eligible and can, get the vaccine! XO Hollis