Lively Lovely Lasagne

I LOVE lasagne – much like Garfield, I love it!

However this version is 100% plant based, raw and delicious – full of goodness, and because it has not been cooked nutrients and enzymes have not been destroyed.  It is so healthy you feel satisfied and totally energized after eating it – AND no greasy pans to wash afterwards!

You know when you eat lasagne all you want to do afterwards is get the dishwasher started and head for the couch – heavy and tired. After eating this version you want to go and play soccer with the kids in the garden 🙂 or go for an evening run. You can really feel the difference! This has now become our favorite and we love it so much we actually prefer it over the traditional lasagne.

Now to the recipe:

The “pasta” is zucchini thinly sliced  lengthwise.

The pasta sauce is made from fresh ripe tomatoes, fresh herbs and sun dried tomatoes, like this:

4 big ripe tomatoes.

6 sun dried tomatoes

A small bunch of fresh basil

1 clove of garlic

1/4 red pepper

Oregano fresh if you have it, otherwise dried

Sea salt

Freshly grounded pepper

Add it all to the blender and blend well. This sauce is so fresh and tasty that it beats any cooked tomato sauce!

“Cheese” Sauce

Soak 1 cup of raw natural cashew nuts in water for at least a couple of hours

Drain and blend it smoothe with

3/4 cup filtered water

2 table spoons of olive oil

1 table spoon nutritional yeast

1 clove of garlic

Sea salt

Marinate brown mushrooms with a couple of tablespoons Braggs and a dash of olive oil.

On top of the sliced zucchini add some fresh spinach

then mushrooms

and tomato sauce and “cheese” sauce like this

On top of this you add some more slices of “pasta” zucchini a bit more spinach and slices of avocado. Finish the dish of with “cheese” sauce and tomato sauce.

ENJOY 🙂

Drink your greens

Yaay the sun is finally shining here on the West coast of British Columbia! But before I head out to soak up the sunshine I want to share this simple but delicious juice recipe with you!

One of the best things you can ever add to your health routine is drinking green juice and green smoothies – if you don’t do anything else drink your greens!

Before I knew about the green juice and green smoothie trick – I just did not get enough fruit and vegetables. I had vegetables and fruit every day but not a lot. I would always start with eating big portions of meat and potatoes – yes I was such a big  meat and potato kind of girl!! I would load my plate with meat and potatoes and then after filling my self, I would have a tiny little salad or a few of the cooked veggies – I was too full.

Then I started drinking green smoothies and making green juice and the rest is history – by doing that I get so much more veggies and fruit, in fact I get more than I would ever be able to eat and chew my way though and I love it!!

With every green drink I felt like eating more greens and vegetables – my taste buds changed and I got tons of energy.

Here is the juice I made just now.

This one is made with collard greens, apples and a couple of sticks of celery. Served with ice on the rocks, stirred not shaken 🙂 Enjoy!

Today’s Smoothie

This smoothie was SO sweet and tasty that the whole family came back for seconds!

Collard greens
green grapes
a piece of pineapple
a banana
some frozen mango blended in to make it cool
filtered water

For more info about smoothies please click this

If you want to know why I am so crazy about green smoothies please click here

Watermelon salad

This salad is addictive – it tastes of summer and the flavours will make your heart sing.
The kids love it too and beg me to make it – so as soon as we see water melon for sale, this is the dish we make.

One small water melon
1 dl of raw sugar
1 dl of balsamic vinegar
a good bunch of fresh mint
a sprinkle of sunflower seeds

In a small pot bring the balsamic vinegar and raw sugar to a boil and reduce for about a min. Set a side to cool.
Cut the water melon in to chunks, chop fresh mint and add to the water melon. Pour over the cool balsamic vinegar reduction and sprinkle with the sunflower seeds.
Perfect light lunch dish or as part of a meal.

Baked Yams and Sweet Potatoes

This one is a bestseller – healthy, easy to make and so so tasty. I often serve it on its own or with a green salad or with a quinoa salad. It is so filling and satisfying.

2 yams
2 sweet potatoes
2 big red onions

Cut it all into wedges, spread them on to a baking tray, drizzle with some olive oil, salt, pepper and some freshly chopped rosemary – dried rosemary will do too. Bake in the oven for about an hr at 360F
If you have any left overs – have them cold the next day on a salad.