Paula’s perfect cucumber rolls

Paula is my 88-year-old mother. She loves cucumbers, and suffers with heart flutters.

As a birthday treat, I made her cucumber rolls stuffed with avocado and almond filling. She grew up in Chile, where avocados and almonds grow comfortably.

You see, cucumber, a creeping vine fruit related to the watermelon, is good for the heart as well as packed with antioxidants and vitamins K and C.

“Regular consumption of cucumber juice was helpful in reducing blood pressure in elderly people with hypertension,” according to a research article in pharmeasy

Cucumber is also hydrating – made up of 96% water – and so refreshing in summer.  It is filling, crunchy, and loved by those trying to keep slim and satiated.

This recipe makes 8-10 rolls

Rolls

+1 large organic cucumber, washed and unpeeled

+Parsley sprigs

+Cocktail sticks to hold rolls together

Filling

+1 ripe avocado

+juice 1 lime

+150g soaked almonds or cashews (6-8 hours in cold water)

+Handful parsley

+salt and ground pepper to taste

1. Use a mandoline to slice the cucumber into long strips.
2. Place all the other filling ingredients into a food processor to combine – add a drop water to bind if needed. Make sure consistency has some bite.
3. Lay a strip of cucumber on a board, add a spoonful of filling at one end and roll that end up and over all the way to the end, ensuring it does not fall out.
4. Secure with a toothpick and garnish with a sprig of parsley.
5. Serve immediately or keep refrigerated until needed. Though not too long as cucumber will go soggy.

Article written by Julia Thompson- United States