Raw lasagna with cilantro pesto, sun-dried tomatoes and marinated veggies: serves 1 or 2 (probably just you)

I’m a homeschooling mom to five children and I’ve been on a 12 year health journey of one simple changes. As a former shoe model, coffee and pastries were my main two food groups, I didn’t make time for nutrition. Well, this led to debilitating migraines, chronic constipation, severe dehydration and hormone imbalance. Over these past 12 years Ive learned how to flood my body with fruits and veggies by making simple changes. Now we are a salad eating, smoothie drinking, wheat grass shot kind of family. Through consistent nutritional changes to my life, I am free from migraines, no constipation, my hair stopped falling out and my nails are as strong as they were when I was pregnant. Best of all my hormones, for the first time in 12 years, are finally in balance. Who know whole food nutrition would be this good.


Marinated veggies:
1 tomato
1 cup mushrooms
Any other veggies you like
1 tablespoon tamari
1 teaspoon walnut oil (optional)

Cilantro-walnut pesto:
2 cups fresh cilantro
1/4 cup walnuts
1/4 cup pumpkin seeds
Juice from 1 lemon
1 peeled garlic clove
Salt, to taste
Water, as needed

Sun-dried tomato spread:
1/2 cup sprouted chickpeas (or cooked, if you like)
1 tablespoon tahini
Juice from 1 lemon
1 peeled garlic clove
1/3 cup sun-dried tomatoes
Salt, to taste
Water, as needed

Lasagna noodles:
1 zucchini

Other toppings:
Handful of olives
1/4 cup chives
Other stuff you like

To prepare the veggies: slice the the mushrooms and tomato and put in a bowl. Throw the tamari (and oil, if using) on them and mix in with your hands until evenly covered. Let it sit on the counter to marinate while you make the other stuff.

To make the pesto: pulse all the ingredients in your food processor until it becomes a pesto-like consistency, adding water or other liquid as needed. Put in a bowl and set aside.

To make the tomato spread: blend all the ingredients in your food processor until it’s pretty smooth and the tomatoes are in small pieces and have started turning the mixture reddish, adding water or other liquid as needed.

To make the noodles: slice the zucchini on a mandolin into thin pieces.

Assembly: lay two noodles beside each other, slightly overlapping and layer with all the good stuff you just made. Top it off with olives and chives and you are ready to selfishly devour!

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