Savoury raw carrot dumplings with papaya passionfruit coulis

Raw cucumber rolls stuffed with beets, carrots, cilantro and avocado and drizzled with a tropical fruit coulis

My first week in South America, I met a girl named Rebecca. Since then we had been trying to reconnect, but keep missing each other. In May we caught up again in Cusco and had a delicious raw dinner to celebrate. We made cucumber rolls and carrot dumplings both with a maracuya (passionfruit in non-south america speak) and papaya coulis. A great sweet and sour tropical flavour for these refreshing and savoury dishes. After a week of eating not very awesome and definitely not too health food in restaurants in Lima, this and the company of a great friend were just what I needed.

The dumplings were incredibly easy to make but had that fancy look to them that excited and impressed onlookers as well as ourselves and our palates.

The lighting was poor, so please excuse my pictures...

Carrot dumplings drizzled with a tropical fruit coulis

Raw feast in Cusco. From bottom left (clockwise): Raw cucumber rolls topped with a tropical fruit coulis, carrot dumplings topped with a tropical fruit coulis, cucumber topped with tropical fruit salsa, avocado boats stuffed with tropical fruit salsa.

Raw carrot dumplings
Carrot, grated
cilantro, chopped
beet, grated,
lime juice
avocado

Mix all ingredients in a bowl, mashing the avocado in to hold everything together. Form into dumplings with your hands.

Tropical fruit coulis
Blend together passionfruit, papaya, and juice from an orange.

Enjoy!

xo
Selene

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