Happy 5th of July! I celebrate freedom every day. Do you? The long sunny days of Summer have happily taken San Francisco by storm. The workaholic, vitamin D deprived city came to a stand still as people burned their to-do’s and stepped into the rays for BBQ’s and fireworks yesterday. I’m grateful for the chance to celebrate our unbelievable freedom! Are you aware how lucky we are? Do you use the freedoms you have to the fullest?
Today I’m grateful for the freedom to…
drink clean watercreate the lifestyle of my dreams
buy a vitamix and blend green smoothies!cultivate an abundance of friends and rock hard supportive family.
lead and relax on retreatscreate a delicious dish for my Alive Sf raw potluck party!teach others how to nourish and listen to themselvesexplore my consciousness with breath and meditation.
yoga and trees!give smiles and hugs.
What freedoms are you grateful for today and how are you celebrating?!
I started the independence party celebration yesterday morning with a red, white and blue inspired raw breakfast before ballet. Sprouted seed cracker toast lavished with raw almond butter and topped with blueberries, strawberries and dried coconut flakes. Yum!
A handful of awesome friends threw a sun drenched patio veggie potluck party in the afternoon. I couldn’t wait to test my Epic 4th Raw Lasagna on the crew.
Here’s the scrumptious details…use organic and locally grown produce when available…
Epic 4th Raw Lasagna
-4 zucchini- sliced thinly length wise to make “noodles”
-4 chard leaves- cut leaves off along the stem and compost the stem.
-1 portobello mushroom- sliced thinly. Rub each slice with a lil cold pressed olive oil, fresh lemon juice and cracked black pepper.
Sun Dried Tomato Marinara Sauce:
- 1 cup of soaked sun dried tomatoes
- 3-4 roma tomatoes
- 6 fresh basil leaves
- 1 clove of garlic
- Italian herbs galore!!!
Mix in a blender or food processor to desired consistency. You want it to hold it’s form. Not too watery!
Cashew Lemon Herb “Cheese”:
- 1/2 cup of raw cashews or 2 spoonfuls of raw cashew butter
- 1/2 cup of water. Depends on desired consistency. I like mine thick!
- juice of 1/2 a lemon
- optional garlic and italian herbs to taste
Blend it up!
Once the sauce and cheese are blended start stacking. This is why I love raw food. Just cut and assemble! No cooking or nasty clean up required.
Use a casserole dish or large plater and drizzle a small amount of olive oil to coat the bottom and soften the first layer of zucchini. Lay strips of zucchini, followed by swiss chard leaves, marinara, cheese, mushrooms, another layer of chard, zucchini and then top with red sauce and drizzle cheese to finish!
What did you cook up for the festivities?