One of the things that continuously surprises people, is how good healthy food tastes!
I hear it again and again – wow, this is so good!
I mean, healthy food really tastes so good that I actually prefer it to more traditional recipes! In fact, so good, I often choose it over anything else.
And by healthy food, I’m not referring to low-fat, low sugar, low taste, low life….. no life……Dietary restrictions are not for me – I believe that it’s really more about balance!.
There are easy ways to get going: For example, try shifting the balance on your plate to mostly plants, or eating plant-based one meal a week or even an all day plants diet. Even just exchanging some meals every now and then with plant-based foods. Plant-based food nourishes the body, feeds it what is really needed, rather than just filling it up. This will make a huge difference to your body balance and add tremendous benefits to your health and overall well-being.
By eating plant-based you:
- keep yourself nourished
- keep your cholesterol levels down
- lose weight and maintain your ideal weight
- feel content
- stop unhealthy cravings
Raw Aubergine lasagne with fresh tomato sauce and creamy béchamel
The “lasagne” sheets/pasta is aubergine in this case, but it could as well be thin slices of zucchini, sliced the long way, left to marinade for about 15min, with a drizzle of olive oil, a sprinkle of sea salt and a squeeze of lemon….
Fresh Tomato Sauce
200g fresh organic tomatoes
4 whole sundried tomatoes
A little red chili pepper
A clove of garlic
A small piece of shallot onion, maybe 1/4 of a whole
Freshly squeezed lemon juice
Put everything in the blender and blend into a sauce. Put it in a bowl and set aside while you make the creamy béchamel…
1 cup of raw Cashew nuts
1/2 cup of avocado oil
Freshly squeezed lemon juice
Freshly grated nutmeg
1/2 cup of water
Soak the cashews – I soak them overnight to make them really soft and easy to blend. Put the cashews, water, avocado oil, lemon juice, nutmeg and sea salt in the blender and blend into a creamy sauce.
Now layer the lasagne – it’s best to do this right before it’s served, minutes before eating.
Start with slices of marinated aubergine – then add micro greens, slices of avocado, some fresh tomato sauce, then another slice of aubergine, top generously with the creamy béchamel and a sprig of fresh basil.
This is the perfect lunch – or dinner served with a slice of freshly baked rosemary foccasccia – also perfect with a piece of fish, chicken or meat – and a glass of wine.
“You know, all that really matters is that the people you love are happy and healthy. Everything else is just sprinkles on the sundae” – Paul Walker
What a lovely dish Anne! 🙂
I’ll be looking forward to this weekend and try your recipe..
Thank you Philip! I am so happy you will try it – I hope you enjoy it, as much as I do 🙂
What super healthy take on lasagna, all vegetable, no carb and all taste 😀
Choc Chip Uru
So true, a pretty healthy version – and it is really tasty 🙂 Thank you Uru!
That is absolutely stunning.
Thank you so much 🙂
That last picture said it all! 🙂 MMMMM! A truly wonderful dinner! Yum Yumm!
🙂 Thank you Sophie, so glad you liked it!
I made it yesterday & it was superb, my husbnad agreed with me! xx
Fantastic Sophie! – Im so glad you liked it 🙂 and thank you for telling me!!!! XX
Come on over @ my blog & check out the 3 latest posts about Travelling Sophie: Leuven!
My bestie just went raw vegan. I am so proud of her. I’m on my way Anne! This looks so incredible. I would have never thought to do this.