Before you totally write this recipe off - raw lasagne? no cheese? - think about the flavors of summer. Fresh juicy heirloom tomatoes, fresh basil and tangy garlic. Consider it a stacked salad if you’re not into raw or vegan food. I promise that 3 meat eaters at our dinner party last weekend scraped their plates clean.
The “noodles” are extra thinly sliced summer squash - I found yellow squash gave the most noodle-like appearance, but you can use zucchini as well. I HIGHLY recommend (demand?) using a mandoline slicer set on the smallest setting of 1/16 of an inch so the noodles are uniformly and very thinly sliced. Heirloom tomatoes are pretty much the star of this dish and the homemade vegan ricotta and pesto bring the flavors together. To save a little prep. time you can make the pesto ahead of time with the vegan ricotta and store both in the fridge for up to a week. It is best to chop the vegetables and assemble the lasagne right before you’re going to eat it - refrigerating fresh heirloom tomatoes will cause them to lose flavor, texture, and nutrients. You should, of course, store leftovers in the fridge, but it’s unlikely you’ll have any.
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Our top 5 ways to prepare for pregnancyYou are a busy, hard-working woman who is prepared for whatever the office, friendships, or your significant other throws at you. You feel ready for anything, but are you ready for pregnancy? Even if getting pregnant isn’t part of your short-term plan, you should still keep your body healthy and ready, just in case.
The key to this recipe is soaking the raw cashews overnight. So to get a head start, take one cup of raw cashews and put them in a small container with about 2 cups of water now. Go ahead, I'll be patient and you can thank me when you're eating this vegan ricotta by the spoonful tomorrow. The best news is that once your cashews are soaked (at least 8 hours) the whole thing comes together in about 10 minutes in a cuisinart or other food processor/blender.
You can purchase all of the ingredients at your local co-op (which you can find on Local Harvest) and it will keep for about a week in the fridge. I bet you could even freeze it (if you don't eat the whole recipe in 2 days...).
Which leads me to the other news - all of the exciting programs coming up this fall. Join me for group or private yoga classes, a prenatal yoga series, a special retreat for women, and Harvest - a seasonal clean eating program designed to improve your health, support a sustainable food system, and teach you to live a little lighter on the planet.
I have two spots opening up in my one-on-one coaching program beginning this month. In this three month program, we work together to improve your health, infuse your life with happiness, and take important steps to living the life you always dreamed of. I'll be taking the last couple of months of the year off to be with the little one, so it's your last chance to have my support to reach your goals before 2016. I hope you have a fabulous end of summer and look forward to a fun, productive, and healthy fall season ahead. With Love, Elizabeth |
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