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
Eggplant Lasagne
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….
Aubergine
Tomatoes
Fresh Tomato Sauce
200g fresh organic tomatoes
4 whole sundried tomatoes
Fresh Basil
Fresh Oregano
A little red chili pepper
Sea salt
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…
Creamy Bechamel
Creamy Bechamel
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.
Fresh Basil
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.
Micro greens
Avocado
Enjoy
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
Anne Sture Tucker 