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In partnership with www.FaveDiets.com I am pleased to present this video on raw zucchini lasagna. For more free healthy recipes, cooking tips and tutorials go to http 2 zucchinis 1 Marinara Sauce (recipe below) 1 ripe avocado mashed, or nut cheese/ricotta Using a vegetable peeler or mandolin, thinly slice the zucchini lengthways. If they are not organic, peel the zucchini first. Salt the zucchini (now in a big bowl) and let sit for 30 minutes. Drain off the water the salt has pulled out and press with paper towels to remove more water and any extra salt). Coat the bottom of your container with a little of the marinara sauce. Layers noodles, avocado,cheese, sauce. Do this 3 times. Sprinkle with Rawmesan if available. Eat now or put some in the dehydrator at 105 degrees for a couple hours to warm it up. Add mushrooms and/or spinach if desired! Marinara sauce Blend in food processor fitted with S blade: 1 ripe tomato (about 1/2 cup) 1/2 cup sun-dried tomatoes, soaked 1/2 red bell pepper (I omitted) 2 Tbsp extra virgin olive oil (I omitted) 1 Tbsp fresh minced basil or 1 tsp dried basil 1 tsp dried oregano 1/2 tsp crushed garlic or 1 clove 1/4 tsp and 1/8 tsp salt Dash black pepper Dash cayenne. **************************************************** Ricotta CHEESE: (Start 8-12 hours ahead of assembly time) Blend: 1 cup soaked cashews or almonds, or pine nuts 1 Tbs lemon juice enough Rejuvelac, barley water or water to make a fairly thin paste Put in a bowl, cover with a cloth …

    

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