Glow Foods: Simply The Best! Raw Lasagna

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Recipe from Anna Rodger’s “Simply The Best”

Simply The Best is a stunning recipe ebook featuring recipes from some of the best in the business. Jam packed with over 100 recipes, Simply The Best also features expert advice from leading raw food experts such as Shazzie (raw food tv presenter, 5 time author, speaker, entrepreneur, ), Amy Levin (one of the best raw chocolatiers and fermented foods expert) Russell James (hailed by The Times as the UK’s best raw chef who brings 5 star quality to his recipes) Tina Jo Stephens, (followed by many worldwide and loved for her delicious and broad spectrum of beautiful healthy recipes) and Kate Magic, 4 time author, speaker, coach, educator (owns her own raw academy), and is one of the original founding pioneers in the raw food movement.

This ebook also showcases newer talent from chefs such as Emily Von Euw, Heather Pace who is a well known raw food expert in the USA, Amy Lyons, and Hanna Hurbrasomhelst, (who’s raw lasagna recipe is featured today) as well as her stunning photography on the front cover.

Raw Lasagna by Hanna Goransson

Ingredients:

1 large zucchini

Cashew cheese:

Cashews 125 g / 4.4 lbs

1/5 nicely chopped yellow onion

1/4 apple

One small chopped garlic clove

Lemon juice 1 Tbsp / 0.5 fl oz

Salt

Black pepper

Water 60 g / 2 lbs

Tomato sauce:

Cherry tomatoes 150 g / 5.3 lbs

Sun dried tomatoes soaked in water for approx half an hour 150 g / 5.3 lbs

1/5 nicely chopped yellow onion

One handful fresh basil

One small garlic clove

Agave syrup 1 Tbsp / 0.5 fl oz

Herb salt

Black pepper

Water, if needed

Avocado cream:

2 avocados

Water 40 g / 1.4 lbs

One small garlic clove

Salt

Black pepper

Directions:

Cut zucchini and avocado in thin slices lengthwise. Cut the zucchini with a cheese slicer if you do not have a mandolin.

Cashew cheese:

Grind the nuts into flour. Or mix in them in a blender.

Add the remaining ingredients except the water and blend to a smooth sauce.

Add a little bit of the water to start with and then add more if the sauce becomes too thick. The sauce should be thick and not runny.

Season with salt and pepper to taste

Set the sauce aside in the fridge to thicken.

Tomato sauce:

Soak the sundried tomatoes, for approx half an hour.

Cut tomatoes into pieces, and mix together with the rest of the ingredients.

Add a little bit of water if needed. The sauce should be thick and not runny.

Season with salt and pepper to taste.

Bring it all together:

Take a square shape pan and line with foil. Start with a layer of zucchini, and continue alternating with thin layers cashew cheese, tomato sauce and avocado cream.

Finish with cashew cheese on top with. I also added some sesame seeds and mixed veggies.

Set aside for approx half an hour so the flavors can come together.

Cut the pieces before you lift the rawsagna out. The foil makes it easier for you to remove it from the mold nicely.

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Anna Rodgers is an Australian ex-model and journalist now living in the UK. Anna started her website Miss Eco Glam in 2009 and has gained a following for being passionate about issues such as natural parenting, vaccinations, environment, eco travel and natural-health issues. Anna contributes travel articles to Yoga Magazine as well as writes blogs on her website. She is the author of Toxic World Toxic People The Essential Guide To Health, Happiness, Parenting & Conscious Living. Anna was the face of St Erasmus Ethical Couture Jewelry for three seasons. She is currently writing her next book, a guide to beating depression naturally due for publication in 2105. Anna lives in East Sussex, United Kingdom with her husband Nathan and daughter Lola.

For more information on Anna Rodgers visit Miss Eco Glam

 

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