Re: All raw

[Guest guest]

Me! Let's share some recipes! I'm always trying to find new ones

that fit NT(more raw style). I'll post a really good raw lasagna I

made the other day...Meg has some great recipes in our archives from

this list.

I encourage you to go for it. This diet has made such a difference

in my health. Read Pottenger's book if you haven't already....

Becky

> How many people on this list are eating all raw or close to it?

> I have recently decided to go mostly all raw again (now that it is

spring)

> and am looking for inspiration.

> Elainie

[Guest guest]

Great, Will you post the recipe? I'll have a look in the archives for some

more recipes.

Elainie

[Guest guest]

Thanks a bunch ,it sounds good. Anymore favorite recipes you care to share?

Elainie

[Guest guest]

Here tis...

Marinated Spinach Lasagna

3 medium yellow or green zucchinis or 2 small eggplants sliced

lengthwise and marinated in the juice of 1 lemon and ½ tsp. Celtic

Sea Salt

2 large Portobello mushrooms or equal amounts of shiitake or oyster

mushrooms, chopped and marinated in Nama Shoyu or lemon and salt (see

above)

1 ½ large bunches of spinach, chopped and marinated in Celtic Sea

Salt and olive oil

Marinate veggies for 2-3 hours.

Marinara:

2 cups sun-dried tomatoes, covered in water and soaked 2 or more hours

2 large or 5 small dates

2 cloves garlic

1/8 yellow or red onion

½ cup packed basil leaves, chopped

1 medium tomato

1 tsp. Celtic Sea Salt

½ tsp. Italian seasoning

Puree in a food processor or Vita-Mix blender until smooth. Add soak

water from tomatoes if necessary.

Ricotta:

I made kefir cheese by draining the whey from my kefir and added some

herbs to it.

To assemble, place ½ the marinated zucchini or eggplant in the bottom

of a large lasagna pan (save the marinade for a salad dressing). Then

layer ½ the ricotta using your fingers to spread it evenly. Next,

layer all the mushrooms. You can puree them in the food processor for

a " meaty " texture. Next, place ½ the marinara sauce. Then, the

zucchini/eggplant. Then layer on all the spinach,

Sauce, Ricotta

Top with coarsly grated parmesan cheese.

If it's a sunny day, place the lasagna in the sun for a couple hours,

covered by a screen for protection. Otherwise, warm it in the

dehydrator on 105 degrees until mealtime.

This was wonderful!

> Great, Will you post the recipe? I'll have a look in the archives

for some

> more recipes.

> Elainie