Raw Lasagne

I'm so glad I finally made a raw version of lasagne! I've seen a lot of good-looking ones floating around instagram. This one I came up with is absolutely, incredibly delish! You have to try it :)

Recipe...

Sauce
1 punnet cherry tomatoes
1/2 cup dehydrated tomatoes
Handful basil leaves
5 mushrooms

Cheese
10 raw macadamias
1 tbs raw pine nuts
1/2 cob of corn
1/2 peeled zucchini
1 tbs chopped spring onion

2 zucchinis

For the sauce, blend tomatoes and basil. Process the mushrooms until they're the consistency of rice and add into the sauce. For the cheese, blend all ingredients together. Slice the zucchinis lengthways using a mandolin (or a knife- make the slices about 2mm thick). To assemble the lasagne, start by lining a dish with a layer of zucchini going in one direction, then layer again in the other direction. This is your first zucchini layer. Follow this layering pattern:
1st- Zucchini, 1/3 sauce
2nd- Zucchini, 1/3 sauce, 1/2 cheese
3rd- Zucchini, 1/3 sauce
4th- Zucchini, 1/2 cheese

Top the cheese layer with sliced leftover cherry tomatoes and some baby basil leaves. Refrigerate to keep fresh but eat at room temperature :)

Hope you enjoy this recipe- Let us know if you tried it out!

Moroccan Salad

This noodle-icious salad has a beautiful combination of Moroccan flavours! It tastes best after a day or so when the flavours have had a chance to meld with each other

Recipe...

2 zucchinis

2 carrots

1 beetroot

1/2 red capsicum, sliced thinly

1/4 avocado, diced

1 tsp paprika

1/2 tsp cumin

1/2 tsp ground coriander seeds

1/2 tsp tumeric

Pinch of ground ginger

Handful of coriander leaves

Run the zucchini, carrot and beetroot through a spiralizer (or peel them for a similar effect). Combine the spiralized veggies in a bowl with the remaining ingredients. Serve with extra coriander and avocado on top.

Marinara Sauce with Zucchini Pasta & Veggieballs

This is definitely a recipe to try if you're after a raw, vegan, or maybe just healthy alternative to meatballs and pasta! It's super delicious & the 3 components work really well together :)

Recipe...

Marinara sauce

6 med tomatoes

6 dehydrated tomatoes

1 tbs chopped spring onion

1 tsp dried oregano

Big handful of basil leaves

3 Zucchinis

Veggieballs (see previous post!)

For the sauce, blend all ingredients until smooth. For the pasta, use a spiralizer* to cut the zucchini. Pour sauce over the pasta and top with veggieballs, leftover dehydrated tomatoes and basil leaves. That's it- so simple! If you've tried this, and if you have any additions/substitutions, please let us know how it went :)

*If you don't have a spiralizer, no worries! You can easily achieve a similar result just by peeling thin strips off of the zucchinis

Veggieballs

Kind of like meatballs- but without all the animal suffering & unhealthy parts (yup, nothin' but goodness packed into these!), these veggieballs are truly delicious and perfect with a zoodle + marinara sauce combo (recipe for that is coming soon!)

Here's how to make them...

4 mushrooms

1/4 red capsicum

3cm leek stalk*

1/3 cup chopped parsley

1 medium carrot

1/3 zucchini

1/2 cup dehydrated tomatoes

1 tsp paprika

1/2 tsp ground sage

1/2 tsp Chinese five spice

Pinch ground cumin

*Could sub with spring onions, but I didn't have any!

Put all ingredients into a food processor and process to a fine consistency (be careful not to over-process or it will go mushy!). Using a strainer or cheesecloth, squeeze the excess liquid from the mixture into a bowl. Grab about 1 tbs of the mixture at a time and roll it into a ball with your hands. Voila! Scrumptious veggieballs all for YOU :)