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If you’re a fan of cheesy, gooey lasagna dripping with ‘the good stuff’, this protein-rich feel-good pasta recipe will rapidly become your favourite ‘cheat meal’, even though there’s no actual pasta involved. The cashew concoction in this meal makes it heart-healthy as it raises HDL levels and the pine nuts add a touch of sweetness too.

If you don’t like the idea of eating indigestible lectins found in cashew, then replace with macadamias or almonds. 

CASHEW MOCK ‘CHEEZ’: 

  • 1 cup soaked cashews

  • 1 cup soaked pine nuts

  • 1 small handful of onion

  • 1 clove of garlic

  • 2 Tbsp. lemon juice

  • Salt & Pepper to taste

Process all together in a blender until creamy. Blitz intermittently and push down the edges of the mixture because the cashew cheese is so thick but that’s how it’s yummiest.

TOMATO SAUCE: 

  • 1 cup soaked Sun-dried tomatoes

  • 1 small tomato

  • Chopped onion – 1 small handful

  • 1 small sprig rosemary

  • 1 clove garlic

  • 1 Tbsp. lemon juice

  • Salt & pepper to taste

Process this in the same way as the ‘cheez’. Again, this should be very thick.

PESTO:

  • 2 large handfuls of basil

  • 2 cloves garlic

  • ½ cup pine-nuts

  • 2 Tbsp. olive oil

  • salt and pepper to taste

ASSEMBLING THE LASAGNA 

Process thin slices of fresh zucchini and heirloom tomatoes in a blender or a food processor. If you don’t have a good mandolin, use a potato peeler to get extra thin zucchini slices and then use a couple of layers in each layer (if that makes sense). Cut the tomatoes by hand. Line a plastic container with plastic wrap. Sprinkle the bottom layer with a little pesto and a little ‘cheez’. This will end up being the top layer so this is for garnish.

Arrange the prettiest tomatoes you have on the next level. Next, layer on the zucchini and then the tomato sauce. Next pile on more tomatoes, then a dollop of pesto, then more zucchini, then some more ‘cheez’, pesto, more zucchini, tomato sauce, more zucchini, more pesto and finish off with a layer of tomatoes. This sounds exhausting but it’s actually easy.

Cover with the plastic wrap and refrigerate until cold. When cooled, place a plate over the whole thing and invert. Remove the wrap. Cut with a serrated knife.

Source: http://radicaleats.blogspot.com/2008/06/texas-chili.html

EAT RAW, IT’S GOOD FOR YOU!

This is because heating food destroys its nutrients and natural enzymes, which boost digestion and fight chronic disease. Raw foodists claim that a raw food diet can clear up headaches and allergies, boost immunity and memory, improving arthritis and diabetes. Here’s the fun bit – you think you’re eating naughty but you’re actually doing your heart a favour.


ABOUT THE CHEF

David Wolfe(also known as David ‘Avocado’ Wolfe) is a self-described ‘Health, Eco, Nutrition and Natural Beauty Expert.’ He appeared in the movies Food Matters and Hungry for Change and is revered in the vegan community due to his focus on gourmet vegan, raw food.

READ MORE: https://eatsleeporganic.com/home/2018/2/28/our-exclusive-interview-with-david-wolfe

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