I tried my third raw recipe today. This lasagna recipe made with zucchini is from the book Raw Food, Real World by Sarma Melngailis & Matthew Kenney. The recipes are from an upscale all-raw restaurant called Pure Food & Wine in NYC (wish I could go). I actually made the sauces last night/refrigerated and then made the assembly first thing this morning. Yes, I had this for breakfast. This recipe absolutely BLEW MY MIND!!! It was easy to prepare too. I was most impressed by the complexity and richness of all the flavors! The “ricotta” cheese made with pine nuts & lemon juice was pure heaven…I can think of more possibilities with that sauce (I couldn’t stop licking the spatula). This dish tasted so sinful I am having a hard time believing it is good for you. This is a life-changing recipe for me. I have decided to buy a few Raw cookbooks to start incorporating more of these recipes into my diet. Not trying to make a super extreme radical radical change, I just like the way they taste, they are easy to prepare, and it just makes me feel good and happy. 🙂 However, if eating super radical could make me as pretty as her, I would do it. Who knows where all this will lead, but right now I am having fun on my food journey (enjoying the process).
She shares the recipe here.
Here is a shot of the mid-assembly process to show how rich and creamy the sauces are!
Later this morning, I made one of my favorites for fish…Mango Salsa! Ingredients: Mangoes, Kiwi, Cilantro, lime juice, red onions. C’est tout!
I used the mango salsa to make my cod fish burrito (lunch) on a large collard green leaf. So yummy, fresh, and low carb! I will be using collard green leaves more for wraps (holds together nicely).