This lasagna is so great tasting and rich in live enzymes.
A great way to get a noodle kind of experience with green veggies as the base! Feel free to experiment with flavors and sauces.
- 3 medium zucchinis
- Few pinches rock salt
- 4 medium tomatoes
- 1 tablespoon lemon juice
- 2 tablespoons coconut sugar
- 2 tablespoons white chia seed
- "Spinach Rawcotta" recipe (Fabulous Fixin’s)
- "Besto Pesto" recipe (Fabulous Fixin’s), or store bought if short on time!
- Wash zucchini and tomatoes. Cut off ends of zucchini and remove tomato core.
- With a mandolin, or a sharp knife, slice the zucchini lengthwise into ¼ inch strips and lay on a cookie sheet. Sprinkle with a few pinched of salt and leave for ½ an hour. Then pat dry.
- Quarter tomatoes and place in a Vitamix or food processor, along with lemon juice, coconut sugar and chia Seed. Blend on high until smooth. Set aside in a separate bowl.
- Make "Rawcotta" and "Besto Pesto" recipes, and set each aside in separate bowls.
- When zucchini is ready, place lengthwise in one layer in a 9x13 pan.
- Layer on top with pesto, tomato sauce and "Rawcotta" (Note: should make 3 layers so keep in mind when allocating amounts).
- Continue layering until all zucchini and sauce used.
- Let set for an hour then serve. Cannot be frozen.
- Will keep in fridge for 2 days.
This is a delicious way to eat spinach and get whole protein and all of your essential fatty acids. Use as a sandwich spread, as part of raw lasagna ingredients, or as a delicious veggie dip.
- 1 cup Delores hemp seeds
- ¼ cup slow roasted hemp seeds
- ½ cup baby spinach, washed, dried and packed
- ½ tablespoon lemon juice
- ½ tablespoon nutritional yeast flakes
- 1 teaspoon, garlic minced
- ½ teaspoon rock salt
- ¼ cup to ½ cup warm veggie broth (or warm water)
- Blend all ingredients, (except for broth/water) in a food processor until very crumbly.
- Gradually stream in warm broth or water until creamy, light and fluffy.
- Add more garlic to taste!
- Makes about 2 cups.
This incredible pesto recipe is super high in essential fatty acids and protein, and better yet has no nuts. It is great as a pizza dip or sauce, on crackers, or as a base for a pasta sauce. Better yet? Simply eat it by the green lovin’ spoonful's.
- 3 cups loose leaf basil, washed and patted dry
- ⅓ cup olive oil
- 1 cup Delores hemp seeds
- 1 ½ tablespoons lemon juice
- ½ teaspoon of garlic, finely minced
- 3 tablespoons nutritional yeast flakes (or for a non-veg’ version: ¼ cup of grated Romano)
- ⅛ teaspoon rock salt
- Blend all ingredients until creamy in texture and store in fridge.
- Serve with gluten free crackers or cucumber slices.
- The chlorophyll in the basil will keep this fresh in the fridge for a number of days. You can also freeze this into ice trays for an on “a need-to-use” basis.
- Makes about ¼ cup.