Raw Lasagne Love

Raw Lasagne Love

For the past 18 months, I’ve wanted to make raw lasagne and my patience paid off. I discovered the perfect recipe thanks to my wonderful raw living food teacher Marketa Bola. And I was able to put my very pricey Excalibur dehydrator to good use to intensify the flavour! Check out the video snippet below for the taste test!

It makes a big dish so I shared it round the next day. The lovely lasagne got a great response via text message….

“Mmm mmm mmm! Brunch was fabulous – amazing food/well impressed” Mummy Patterson

“I’ve just had myself a raw lasagne for brunch and it was fabulous. Thank you so much for this” Thomas Williams

Wanna make it? Here you go (please follow the steps as written and in full).

2 large courgettes
Big glug of organic extra virgin olive oil.
Slice courgettes into ‘lasagne thin” sheets with a peeler and marinade in oil.

For the cream sauce
1 cup (236g) soaked and rinsed almonds
1 cup macadamia or cashew nuts (if cashews soak and rinse)
1/4 cup flax seeds
1 peeled lemon
2 tsp salt
2 tsp cumin seeds
1 tsp black pepper corns (or milled)
1 tbsp psyllium husks
2 cloves garlic
1 1/2 cups water (maybe 2)

BLITZ in blender (Vitamix all the way baby) – place in to a bowl. Wash the blender and get ready for the….

Tomato Sauce
10 cherry tomatoes (maybe 5-6 normal ones)
1 red bell pepper
1 small peeled raw beetroot
1/2 clove garlic
1/2 lemon (gives it that vinegarness!)
1 tsp himalayan/ good quality sea salt – pink or grey in colour
1 tsp cumin seeds
1 tsp paprika
pinch cayenne pepper
3 dates
6 sundried tomatoes
1 tbsp flax
2 tbsp pine nuts
1 cup soaked and rinsed cashews

BLITZ as before.

Criss cross 2 layers of courgette along the bottom of a large dish

Carefully place a layer of cream sauce

Criss cross another two layers of courgette on top

Carefully place a layer of cream sauce

Carefully place a layer of tomato sauce on top.

Sprinkle with mixed herbs.

Slice with sharp knife and devour! Or place the slices onto a plate and put in dehydrator for 3 hours on 105 F/ 41 C.

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