Main Dishes

Raw Lasagne

Ricotta cheese

2 cups raw pine nuts,

soaked for 1 hour or more

2tbspp Lemon juice

1tbsp Sea salt

2 cups Packed basil leaves

6 tbsp water

Place the pine nuts, lemon juice, and salt in a food processor and pulse a few times, until thoroughly combined. Gradually add the water and process until the texture becomes fluffy, like ricotta.

Tomato Sauce

2 cups sun dried tomato, soaked for 2 hours or more

1 small to medium tomato diced

1/4 small onion diced

2 tbsp lemon juice

1/4 cup extra virgin olive oil

1 tsp plus 1 tsp agave nectar

2 tsp sea salt

Pinch of hot pepper

Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can. Add the drained tomatoes to Vita mix with remaining ingredients and blend until smooth.

For the assembly:

3 medium zucchini and trimmed

2 tbsp finely chopped fresh oregano

1 tbsp Fresh thyme

Pinch of Celtic sea salt

3 medium tomatoes cut in half and then sliced

Whole bail leaves for garnishing

Cut the zucchini crosswise in half, or into 3 inch lengths. Using a mandolin or vegetable peeler cut the zucchini into very thin slices. Toss the zucchini slices with the olive oil, oregano thyme salt and pepper.

Zucchini Noodles with Marinara Sauce

Marinara Sauce:

2 cups tomatoes

1 cup sun-dried tomatoessoaked 2-4 hours

1 red bell pepper

1/4 cup olive oil

1/2 tsp salt

dash cayenne

dash black pepper

2 tablespoons fresh basil or 2 tsp dried

1 tbsp fresh oregano or 1 tsp dried

Pesto sauce with walnuts

3 handfuls of a arugula or spinach

1/3 cup walnuts

2/3 cup extra virgin olive oil

2 tablespoons water

2 tablespoons nutritional yeast ( optional )

1-2 garlic cloves

freshly squeezed juice of half a lemon

salt and freshly ground black pepper

for the walnut pesto, put all the ingredients in a food processor or blender. Blitz on until well combined but still slightly chunky. Season to taste.

For Noodles:

6 medium zucchini, peeled

Transform zucchini into noodles by using spiral slicer