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.