I have really liked zucchini noodles with a raw marinara since I’ve been raw.  What I find problematic is the amount of salt, oils, and agave in the recipes and lack of whole foods (and subsequent tummy ache from all of the fat!).  This recipe will hopefully bring you that raw bliss and better digestion. 

Sauce
1 c. sundried tomatoes (no salt, softened/rehydrated if super-dry)
1 whole tangerine
2 T. fresh oregano
2 T. fresh basil
celery stalk (1)
6 pitted moist/fresh dates
2/3 of an orange or red bell pepper (you’ll use the other third below)
Blend in a Vita-Mix or Blendtec, using tamper to blend thoroughly. 

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6 medium zucchini, mandoline, thinly sliced long ways (I don’t use middle/seeded part – if you use more
of the middle, you can probably get away with 4 medium)

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3 Large ripe tomatoes, sliced thinly (or 2 large sliced thinly and 1 chopped/diced to top lasagna)

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Green sauce
1 ripe avocado
1 1/2 T. tahini
3 c. spinach
1/3 of an orange or red bell pepper, chopped
2 T. fresh basil
Blend in a food processor or blender

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1/4 c. pine nuts
1 c. spinach

Pulse in food processor until crumbled

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To assemble, place zucchini slices at bottom of a 13×9 glass pan.  Top with half of the marinara and one
sliced tomato.  Top with more zucchini slices to cover and then top with the green sauce and another
sliced tomato.  Top again with more zucchini slices, then the rest of the marinara.  Place a final layer
of zucchini and press down gently.  Top with sliced or chopped tomatoes and the spinach-pine nut crumble. 
The flavor of your lasagna will depend greatly on the ripeness/freshness of your vegetables and fruit.

Don’t forget that zucchini will get watery as it sits.  That’s one of the benefits of the thicker marinara that I have used for this recipe.  Try to eat within 2 days.  It shouldn’t be too hard. 

Lunchtime food!    And fuel for rollerblading.

mango, kiwi, strawberries, blackberries, pineapple, mint, and kale

It seems some people don’t know that chard doesn’t have to be cooked to be eaten.  In fact, if you’re eating it, hopefully it is able to be eaten raw; otherwise, you might want to rethink what you’re putting into your mouth.    Corn is delicious raw as well! 

This salad has simply young chard leaves, avocado, corn, jalapeno, plum and beefsteak tomatoes, and basil.  Nothing more, nothing less.  It is one of my favorites!  Young chard is tender and sweet.  The more mature chard has a nice flavor, too, for me; but I am used to healthy greens in my diet.  If you are not, stick to half chard, half spinach or mixed greens at first.

I do not eat my salads off of a plate at home, by the way.  I would lose too many leaves.    I am the queen of big green vegetable messes.  The salads usually go in the salad spinner container (yes, they are that big!).  Other tips:  use only RIPE avocado.  It is very creamy.  Don’t add salt.  You need sodium, yes.  You will get sodium from the chard and the tomatoes.  Put the shaker down.  Put the pink salt down.  It’s not any healthier.

Enjoy the beginning of the summer. 

It’s amazing that I remembered my password since I hardly post on here anymore!

The more I eat clean, fresh foods, mono mealing, or better food combinations, the less I desire to work with the raw recipes that would bring a more beautiful, colorful, and appetizing picture to my blog.  The poorly combined and high-fat, refined, and/or dried foods have a negative impact on the body that is fueled by fruit!!! 

Would you be bored with pictures of Champagne mangoes that are coming in season?  I don’t think I could wait to take a pic before biting into one! 

Sometimes the rarer the post, the more fun I’m having in real life, off the computer, off the internet.  Such is the case. 

This is chard massaged into a puree of ripe avocado, jalapenos, and cilantro.  With a rainbow of bell peppers.  Delicious!

For my cooked-food family! 

Apple pies are easy to make – just find a flaky pie crust recipe and a crumb topping.  Granny Smiths are a good type of apple to use.

But I can still find Champagne mangoes!  And no one can stop me from eating them. 

This salad has spinach, frisee, spring mix, thyme, papaya, mango, and strawberries.  I love thyme in salads!  The smell stays with me for a while and is very calming.

It’s massaged dino kale, red leaf lettuce, spinach, cilantro, cherry tomatoes, lemon juice, and a few sundried olives I still have from a long time ago.  Delicious. 

The new camera works great.  I just haven’t had many noteworthy meals as of late.  And the lighting in my kitchen in the new place is awesome for photos (except with white bowls, note to self).  Thanks again for the early birthday gift, Tracy!

I groan when I see some of my older photos, or photos I chose to put up, but I’m not a professional here.  The point of my search being  Urban Vegan’s cookbook is out in case you missed it. 

Amazon:  http://www.amazon.com/Urban-Vegan-Sumptuous-Recipes-Favorites/dp/0762752815/ref=sr_1_1?ie=UTF8&s=books&qid=1255544906&sr=8-1

And pics of some of the recipes I tested (although other people tested FAR, far more):  http://utopiankitchen.wordpress.com/?s=urban%2Bvegan

UPDATE:  Note that in June of 2009, I sold/gave away many of my cookbooks.  I still have some and all of my raw books.  If you would like a recipe and I have it, I will give it to you.  However, I may not have all recipes anymore.  I apologize for the inconvenience.