Raw Lasagna

One of the best things I’ve learned this month is improvising. Most of the recipes took me hours when I first started – but I managed to get this lasagna done in less than an hour and dehydrated in about 3 hours or less and it was extremely tasty and satisfying. I just prepared it, put it in the dehydrator, went about the evening activities and it was just perfect when we returned home after a full late afternoon.

Of course the noodles are made simply from one large zucchini that I thinly sliced with a mandolin. I squeezed 1/2 lemon on top of the zucchini and tossed it with just a tad of olive oil to tenderize it.

“Cheez” is:

1 cup soaked macadamia nuts

1/2 cup pine nuts

2 tablespoons Nutritional Yeast

1/4 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon garlic powder

2 teaspoons olive oil

Tomato “paste” is:

About 12 sundried tomatoes (I used the organic ones packed in oil)

3 small fresh Roma tomatoes

2 dates

handful of fresh basil leaves

about 1 tablespoon fresh oregano

1 teaspoon olive oil

Salt and pepper to taste

1/4 teaspoon dried onion flakes

dash of garlic powder

3-4 small baby bella mushrooms

For topping: Dehydrated mixed vegetables and shaved fennel (also dehydrated)

Make the “Cheez” by combining all of the ingredients in a food processor and blending until well combined and set aside until ready to assemble.

Do the same with the tomato paste (you can either rinse out the food processor or not).

I dehydrated all of the ingredients first for about 20 minutes then I assembled the lasagna with 4 zucchini noodles on the bottom followed by just a little bit of the “Cheez” mixture on top and a generous helping of tomato paste – I did this a few times, alternating the direction of the zucchini layers and ending with the Cheez on top minus the tomato paste. I topped it all off with the mixed vegetables and the shaved fennel. Very filling and quite delicious.
If these directions aren’t clear enough, feel free to ask me questions!

 

Rawstada (Raw Tostada)

Last night was a fun experiment. I was really rushing making a tortilla because I didn’t start until about 3:45/4 pm. Results were pretty tasty, but my onions were almost too pungent – I ended up leaving most of them on the plate.

Ingredients:

4 cups corn kernels

1/2 cup ground flax

1/2 cup fresh orange juice (I would do carrot juice next time)

1/4 teaspoon Himilayan salt

1/4 teaspoon pepper

1/4 cup chopped onion

Mixed vegetables (chopped, drizzled with olive oil and a sprinkle of salt and pepper)

Guacamole

Put all of these ingredients in the food processor until a thick dough forms. Spread it on the dehydrator teflex sheet (in the form of a large square) and dehydrate at 140 degrees for one hour then lower temperature to 105 degrees for another hour. While your tortilla is dehydrating, add the mixed vegetables to another teflex sheet and leave in dehydrator until you are ready to eat your tortillas. Flip over to a grid sheet and continue to dehydrate until soft but not mushy. If you dry it long enough you would be able to use it more as a foldable tortilla. Since it was already around 7pm for me I just cut out a square of it. I topped the tortilla with a generous helping of vegetables and some fresh guacamole made with avocado, jalapeno, tomato, cilantro, onion, lime juice and cumin.

The good news is that I have at least three servings left of my corn tortilla so I can have fun adding more veggies and new ingredients to that today. I like that it is nut free.

Fully Loaded

It was a perfect weekend. Today we ran a 5K as a family – our youngest daughter’s first 5K run, which was fantastic. Stopped at Whole Foods on the way home and loaded up in a big way! I spent the next 5 hours in the kitchen and now my dehydrator is loaded to the max. I’ll work on posting recipes tomorrow, but here’s what is in there currently: thumbprint cookies (filled with goji berry “jam”), granola (made with sprouted quinoa and raw rice protein), dried plums, nectarines, and apples, bella burgers, sweets and beets chips – also had a pizza in there, but we ate that for dinner – here’s another picture: 

I feel well on my way to a balanced week. I’m really enjoying all of the books from the library – they have reinvigorated my energy and enthusiasm for this adventure. I will share my favorite titles with you this coming week. Until then, tell me, what adventure will you be embarking on?

 

Tools of the Trade

The other day I confessed (or perhaps I was complaining?) that I spent an obnoxious amount of money for just two bags of groceries in preparation for my experiment. What I failed to mention was that luckily I was pretty well stocked at home in the small kitchen appliance department – and these things were accumulated over many years. I am not suggesting that anyone go out and purchase all of these items. You can certainly go raw without them, but your meals may become much more exciting when you add something like a dehydrator and food processor into the picture.

Here’s what we’ve got in the picture:

Immersion blender: Not sure if I’ll have to use this much or not this month. I usually make it when I’m blending up hot soups.

Juicer: I’ll definitely be using this a lot!

Citrus juicer: I find this very useful (though I don’t love this model). Just gets much more juice out of the fruit compared to squeezing with my hands.

Cuisinart: Invaluable.

Dehydrator: This is an Excalibur dehydrator (www.excaliburdehydrator.com/)that we bought online a few years ago. I have made everything from simple dehydrated fruits and vegetables to crackers and cinnamon rolls in this. I love it. I think it is worth the expense.

Grater: On top of the dehydrator is a standard grater – no need to get all technical.

Vitamix: Another expensive item. We’ve had this for many years but I can’t say 100% that it is that much better than a higher end blender you can find at Target or other stores in that category. I know Vitamix devotees will be scoffing – that is just my opinion. I use the Vitamix ALL the time; I’m just saying I don’t worship the thing (but you need a good blender if you’re going to go raw).

Nut milk bag: I talked about this in either my first or second post. I find it makes making nut milk sooooo much easier!

Mandolin: You need to be really careful working with these in the kitchen but I love them for getting thin slices on fruits and veggies.