This is amazing and beautiful. A child so clear and articulate at such a young age. Enjoy!
March 12, 2008
Going all raw can be terribly new terrain for anyone who grows up eating the Standard American Diet (S.A.D.). Familiar analog food is so good for those times when you really want the comfort of the known and lasagna is one of those dishes that can be very emotionally satisfying for someone who has begun a raw journey, but also for anyone at anytime!
I made this dinner for a client who is very conscious of his health by typical standards, (no meat other than fish, and almost no sugar) and is going raw to loose extra weight gained during extensive travel and to explore it as a health option. Yay! We’ll see how well received this was later today.
And so, I’m back. This was very well received, which pleased me to no end, naturally! I usually make this with a layer of marinated mushrooms, however mushrooms are on the very short list of ingredients to avoid for this client and so I used a walnut ‘meat’ layer instead. It can not be stressed enough how important it is to very thoroughly chew a meal that includes chunky nuts. It makes all the difference in how well one’s body digests. Also, a little known fact is that chewing is a trigger for the release of serotonin, the ‘feel good’ chemical, and intimately linked to the digestive tract and so that’s a double win! Better chewing equals better digestion equals a happier and more nourished you.
For the noodles:
2 medium zucchini
2 tablespoons lemon juice
1/4 cup olive oil
big pinch of celtic salt
Slice the zucchini’s 1/16″ thin with the mandoline or cut carefully with a vegetable peeler. Place into a small bowl with the marinade ingredients and gently toss and shuffle like a deck of cards, keeping the strips uniformly straight to evenly coat. Let them marinate in a bowl on the counter while you prepare the rest.
For the Cheese:
*I’ve done this chunky or creamy; this time I chose to go creamy and I think that’s become my preference.
1 cup dry mac nuts, pine nuts or cashews – or any combination thereof (I use dry because then I can use more liquid to blend it creamy and it will thicken nicely as it sits)
1/2 lemon, juice of
1 clove garlic
1/3 t celtic salt (err on the side of under-salting because the tomato sauce is saltyish, and it tastes more like a ricotta with less salt)
1/2 t coriander powder
2 T nutritional yeast
2 to 4 T water, only just enough to move the blender, it should be thicker than yogurt
Puree all to desired creamyness in the blender (use a high speed blender like VitaMix for best results), or if you haven’t got a powerful blender, use a food processor. Taste and make adjustments as necessary.
1/2 cup soaked sundried tomatoes, squeezed as dry as possible in a clean dish towel or paper towels, as they can stain.
1 med tomato, or about one cup diced, super ripe
1 clove garlic, minced or pressed fine
1/2 t celtic salt
1 T Italian herb mix
1/2 cup chopped parsley
Pulse everything together in the food processor. Leave it a bit chunky for texture.
1 cup soaked walnuts
1 T nutritional yeast
1 t cumin, 1 t coriander
1 T onion powder
1 clove garlic
1/4 of a small onion, roughly chopped
1/4 of a red bell, roughly chopped
1/2 stick celery, roughly chopped
1 t nama shoyu
Pulse all together a few times until evenly chopped; not too fine, not too chunky…***NOTE: T = tablespoon and t = teaspoon in all my recipes.
Drain the zucchini slices and lay them down, one overlapping the other at each midway point, to create the base using anywhere from 4 to 6 slices. Keep in mind that it’s best to do individual servings rather than one large lasagna because cutting generally disturbs the presentation, no matter how sharp your knife.
Use a tablespoon to drop dollops of the tomato sauce on the zucchini base and spread evenly about 1/4 inch thick. Top that with the cheese in the same way, then another layer of zucchini. Begin the second layer with the nut meat, then the tomato, then the cheese, reserving a bit each of the tomato and cheese for garnish. Top the last layer of cheese with more zucchini and lay a tablespoon of the reserved tomato sauce in a dollop ontop. Put a lesser amount of cheese in a dollop on top of that. I garnished with half a sun-dried black olive. Served with a side of simple and refreshing undressed carrot salad and an organic plum tomato and there you have it! Enjoy ~~~