raw lasagna and other recipies
A couple recipes that I found to be good.
Date: 10/13/2005 10:31:10 AM ( 13 y ) ... viewed 8634 times
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RAW VEGGIE LASAGNE 14MO POST
From: joanne | All joanne's Messages |
Date: 12/2/2003 7:28:00 AM ( 14 mon ago ) ... viewed 3 times since Feb 20 2005
This is SO GOOD! I made this up after collecting a few different sauce and cheese recipes. The secret is to make the zucchini super thin, so that it can get soft, thereby making it very much like pasta. And the sauce is excellent on its own, and the cheese is fabulous as a dip or as an alfredo sauce on veggie zucchini done in the spirooli! Enjoy.
one large zucchini, peeled/sliced lengthwise super thin with a mandolin, a sharp knife, or veggie peeler (the object is to make it thin like lasagne noodles)
fresh spinach, chopped very fine
mushrooms, sliced super thin
celtic salt (optional)
one large garlic clove
crushed pepper (optional)
8 pieces sun dried tomato
1/4 of a fresh tomato
Blend together in a blender or processor. No need to presoak the sundried tomatoes, because the lasagne is going to sit out for several hours anyway. You can presoak them, though, if it makes it easier on your blender.
1/2 cup raw macadamia nuts
1 tablespoonfresh squeezed lemon juice
1/3 cup water
1 tsp italian seasoning
1/8 tsp celtic salt
Blend together the cheese ingredients. I used a food processor. If it seems really thick you may want to add a teaspoon more of water.
You need to prepare this several hours before you want to eat it,
to give the veggies a chance to soften.
Put all of the zucchini in a glass casserole or serving dish.
Next layer on all of the cheese, then the mushrooms,
then the spinach, then the marinara,
to completely cover the spinach.
If you increased the recipe, you could repeat layers,
just end up with marinara on top.
Press the layers down with a spoon,
and then cover with plastic wrap or a glass lid.
Place outside in the sun for a few hours to warm it
and let all of the juiciness from the cheese and marinara thoroughly soak the zucchini.
If you let it warm a few hours in the sun
(or cheat like I did and stick it in your warm car!),
you'll swear that you're eating pasta;
the zucchini is so soft and thin - delicious!
It does tend to be very juicy on the bottom
(which you want while it's soaking
so that the veggies get marinated)
so serve it with a slotted spoon.
You could also warm this up in your dehydrator, I guess
- mine wouldn't hold it but maybe another size would.
This only takes 10 minutes to make, believe it or not.
If you'd like to make the 'cheese' another time
to use over pasta or as a dip,
make it at the last minute, and use warm water.
It tastes just like alfredo sauce... better, actually!
FANTASTIC RECIPES FROM GEORGE
Raw Recipes from Big George
Here are some remarkable raw recipes that will make you rush to the kitchen! Remember as always to buy organic whenever possible.
Cream Of Asparagus Soup
1 bunch of asparagus
3 stalks celery
1/2 small onion
1 1/2-2 avocados
1 cup water
6 sprigs organic parsley
2 tsp. tomatillo powder
kelp or Nori to taste
Blend until creamy. If not creamy enough, add 1/2 small avocado and blend.
Spaghetti and Tomato Sauce
To make sauce, blend in blender or Vita-Mix:
6 medium totmatoes
3-4 Tbs. tomato powder or all-purpose seasoning
2 tsp. jicama powder (optional)
1 tsp. beet powder (optional)
onion and/or garlic or kelp to taste
To make "spaghetti" grate gold zucchini or butternut squash lengthwise.
Pour sauce (ingredients above) over "spaghetti" and mix together.
Minced, grated cauliflower can be added to give a taste and feel of grated cheese.
1 cup fresh chopped tomatoes
1/4 cup chopped onion
1 garlic clove
1/4 cup green pepper
1/4 tsp. cayenne
Blend above ingredients then add:
2 chopped tomatoes
1 chopped green pepper
1 chopped onion
Season to taste with dulse or more cayenne.
Homemade Curry Powder
2 Tbs. coriander
1 Tbs. cardamon
1 Tbs. tumeric
1 Tbs. cumin
2 tsp. cayenne
1 tsp. cinnamon
1 tsp. cloves
Mix all finely ground spices together and store in the refrigerator.
3 basil leaves
1/2 cup pine nuts
3 cloves garlic
Add kelp, tomatillo juice and cayenne to taste.
Blend in a Vitamix, or blender to a smooth consistency and serve.
Garden Herb Spread/Dip
2 cups sprouted sunflower seeds
1 cup plain unseasoned sauerkraut
1/2 large avocado
2 cloves garlic
1/4 tsp. tumeric
2 tsp. dried dill weed
2 tsp. dried basil
1 medium onion
kelp to taste
small pinch of cayenne (don't overpower dill and basil)
Blend in Vita-Mix or blender.
Use purified water, tomatillo juice or tomato juice to thin to approximately mayonnaise consistency.
4 tomatoes, diced
3C finely shredded zucchini
3 green onions, sliced thin
1-2tsp Dulse seaweeed and garlic
Cut the avocados lengthwise, then twist to open and remove the pits.
Score avocado meat first lengthwise, then across to form crisscross pattern.
Scoop out and put into a bowl (do not mash the avocado).
Add remaining ingredients and mix gently. Serve with Essene crackers.
1 medium cabbage, finely shredded
1/2 bunches radishes, sliced
3 green onions, sliced
2 tomatoes, finely diced
2 carrots, shredded
few pinches ground Caraway or Dill seed
1 teaspoon dulse seaweed and garlic
Put first five ingredients into a stainless steel or glass bowl.
Sprinkle ground caraway or dill over vegetables.
Add Seedsauce. Mix and serve.
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