Raw pesto lasagna made with zucchini, meaty Portabella mushrooms, and a rich tasting macadamia “ricotta” make this raw lasagna a summer treat. Pine nuts, garlic and spicy arugula in the pesto add even more flavor and zest. – Veronica
- 4 large zucchini, sliced thin, length-wise (the sub for noodles)
- 2 large portabella mushrooms, sliced thin, the length-wise (sub for noodles)
‘Ricotta’ Cheese Ingredients:
- 1 cup macadamia nuts- soaked for an hour
- 1 lemon juiced
- 1 tbsp. olive oil
- 1 tsp. organic sea salt
- 1 tbsp. fresh chopped rosemary
- 1 cup fresh organic basil
- 1⁄2 cup raw pine nuts
- 1 clove garlic
- 2 tbsp. cold pressed olive oil
- 2 tbsp. water
- 1⁄2 cup organic arugula
- 1 tsp. organic sea salt
Prepare the ricotta cheese by mixing all ingredients into Vitamix or food processor and process until smooth. Set aside in a bowl, scrapping the sides to get all the ‘cheese’.
Rinse Vitamix and blend all the pesto ingredients together, slowly adding the oil while blending. Set aside in a bowl, scrapping the sides of Vitamix to get all pesto. I
n a 3 x 8 baking dish, smear a small amount of pesto on the bottom. Layer 2-3 pieces of zucchini. Layer 1⁄2 the amount of ‘ricotta’ on top of the zucchini.
Layer 2-3 Portabella mushrooms on top of the ricotta. Layer 1⁄2 the amount of Pesto on top of the mushrooms. Repeat once more and end with pesto layer on top. Garnish with leftover pine nuts and shredded basil. Bon Appetit!
I think that it’s good for most people to have a little animal protein every now and then. Especially cold-water oily fish rich in omega-3s like salmon. If you do eat salmon, here’s one of my favorite entrees from my cookbook, Making Cleansing Easier: Ginger Glazed Salmon with Baby Bok Choy. – Veronica
Prep Time: 40 Min
Cook Time: 20 Min
- 1 tablespoon cold-pressed olive oil
- 2 tablespoons coconut aminos
- 1 lemon, juiced
- 1 tbsp. coconut nectar
- 2 cloves garlic, minced or pressed
- 2 teaspoons fresh ginger, minced or pressed
- 2 (6-ounce) wild salmon fillets
- 2 baby bok choy
- Sea salt, optional to taste
Mix the olive oil, coconut aminos, lemon juice, coconut nectar, garlic, and ginger in bowl.Divide the marinade between 2 shallow dishes or zip-top bags and place the salmon in one and the bok choy in the other. Marinate both for 30 minutes.
Heat a grill or grill pan and grill the salmon for 5 minutes per side, or until cooked to desired level of finish (I prefer a tiny bit of pink on the inside so the salmon doesn’t get dried out). Grill the baby bok choy until lightly charred, 1-2 minutes per side, or until tender. Brush with extra marinade while grilling.
Chef V tip: For more protein, add 1 pound chopped grilled chicken. This is a great side or a meal in itself.
Prep Time: 15 Min
Cook Time: 15 Min
• 1 pound mixed veggies (use your favs!), lightly salted
• ½ cup diced yellow onion
• 2 tablespoons coconut oil, divided use
• 2 cloves garlic, minced or pressed
• 2 cups cooked brown rice
• 2 tablespoons raw coconut aminos, divided (I like Coconut Secret®)
• ½ cup pineapple, diced
• ¼ cup chopped cilantro
• 1 teaspoon red pepper flakes, optional
Spray a grill or grill pan with coconut oil cooking spray. Cook veggies for 3-5 minutes per side, until done. Remove from grill, cut into 1-inch pieces, and set aside.
Sauté onions in 1 tablespoon of oil over medium-high heat for 3-4 minutes, or until translucent. Add garlic, remaining oil, and cooked rice. Cook for 1-2 minutes, then stir in 1 tablespoon of coconut aminos. Continue to cook for 1 more minute. Slowly stir in the remaining coconut aminos, diced pineapple, and grilled veggies. Cook for 2 minutes. Stir in cilantro and red pepper flakes, if desired. Remove from heat, plate, and serve hot.