Raw Food Real World

Raw Food Real World
By Sarma Melngailis & Matthew Kenney

Let me just say that the recipes in this book look SO good. Last week Mark made me a completely raw vegan dinner completely out of this book. It was like a watermeloon gazpacho, beet ravioli, and a yummy arugula and pear salad. This week, we decided to make the Zucchini and Green Tomato Lasagne with basil-pistachio pesto,tomato sauce, and pignoli ricotta.

The only thing you absolutely need is a food processor. I have Tina, my beautiful Cuisinart, which does everything beautifully for me <3. Also, if you do happen to buy it and want to try a recipe, read the whole thing first (as you should before starting any recipe) because the most time consuming thing is soaking the nuts.


Other than that (which isn't hard to begin with), it's a pretty easy recipe. I love the fact that every single thing you eat is alive and full of flavor without having to add any heat. You look at it once it's done, and it's like what the....am I really going to eat this? And then you take your first bite and you want to scarf down the whole thing lmao. My mom was really hesitant to try this, but once she did, she LOVED it. Even our cleaning lady got to try some and she thought it was delicious too. She's a little old and you know how hard it is for old people to try new things when it comes to food sometimes. Anyway, here's a picture of the lasagna. Ideally, you should let it cool in the fridge so you can cut it nicely, but we were both so hungry we couldn't wait lol. Pardon the mess!


Zucchini and Green Tomato Lasagne with basil-pistachio pesto,tomato sauce, and pignoli ricotta.