Raw Zucchini Lasagna

Tiko and I took our evening walk, and we almost got to the road, when I veered off to sit in the grass. A huge wave of dead-animal carcass smell reached my nose. At the same time, Tiko got all excited over the dead body of a 3-foot snake, with butterfly markings on it. Only the head and tail’s skin were attached. And the entire thing was gutted. Whoaa! I carried it home on a stick held far from my nose, to take this picture! Jose said it was just like the one he saw here, last year. Though this was a miniature version. And not to touch the scales as their poisonous. Even though I didn’t touch it, I still washed my hands!

Recipe of the Day – Zucchine Lasagna

Ingredients:

2 zucchinis
1  cup Marinara Sauce (recipe below)
1 ripe avocado mashed, or nut cheese/ricotta

Directions:
Using a vegetable peeler or mandolin, thinly slice the zucchini lengthways.   If they are not organic, peel the zucchini first.
Salt the zucchini (now in a big bowl) and let sit for 30 minutes.  Drain off the water the salt has pulled out and press with paper towels to remove more water and any extra salt).
Coat the bottom of your container with a little of the marinara sauce.
Layers noodles, avocado, cheese, sauce. Do this 3 times.
Sprinkle with Rawmesan if available.
Eat now or put some in the dehydrator at 105 degrees for a couple hours to warm it up. Add mushrooms and/or spinach if desired!
Marinara sauce :
Ingredients:
1 ripe tomato (about 1/2 cup)
1/2 c. sun-dried tomatoes, soaked
1/2 red bell pepper
2 T. extra virgin olive oil
1 T. fresh minced basil or 1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. crushed garlic or 1 clove
1/4 tsp. and 1/8 tsp salt
Dash black pepper
Dash cayenne.
Blend in food processor fitted with S blade:
Ricotta CHEESE: (Start 8-12 hours ahead of assembly time)
Ingredients:
1 c. soaked cashews or almonds, or pine nuts
1 T. lemon juice
enough Rejuvelac, barley water or water to make a fairly thin paste
Directions:
Blend.
Put in a bowl, cover with a cloth and let sit out 8-12 hours so that it ferments.
After fermentation add:1 Tbs miso (raw light or dark)
1 cloves of garlic, pressed
Red pepper (cayenne if you want it spicier)
Do not refrigerate.Cover tightly with plastic wrap and refrigerate.
Parmesan:
1/2 c. walnuts
1/4 c. nutritional yeast
1/2 tsp. dried lemon peel
1/2 tsp. salt
dash pepper
Directions:
Grind the walnuts and stir in the other ingredients by hand.

Word of the Day-  serpiente – snake

Tip of the Day –
Don’t touch this snake as the little points on the skin are poisonous, the workers say!

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