Wednesday, March 3, 2010


Oooohhhh yeah, I did. This was definitely some work (as I don't have a mandolin slicer and did it all by hand), but sooooooo worth it!! I've had rawzagna once before at Rawthentic Eatery, and it was to live for! This one, though made with different ingredients, is just as incredible. I based this out of a recipe from Ani Phyo's uncookbook, Ani's Raw Food Kitchen. But again, I changed the recipe slightly, as I'm not very good at following directions. Rawthentic added avocado in theirs. I wanted to try this, too, but with the raw cheese already in it, I didn't want to make it too fat heavy. I made it the night before, and left it in the fridge to let the flavours blend. The thyme and basil I used was grown in my AeroGarden (fresh-picked is always bursting with flavour). I also added about a teaspoon of chives, only because I needed to harvest them :P You don't need to add those, so I've left them out of the recipe.
I haven't been making much time for myself lately, and was starting to let outside stressors get to me. Pushing myself through yoga workouts in an effort to relax, I realized this was counterproducitve. Don't get me wrong, I love yoga. But when you're forcing yourself to exercise too much, you're not reaping any benefits, and can actually be causing more harm.
So I took to my kitchen. Food is like my other yoga; whether it's prepping, eating, or talking about it, I find it amazingly relaxing. I decided I need to put more effort into my own happiness, rather than worrying about the craziness around me. Happiness starts with you, and is all in your attitude.
So yes, this took me two hours, and I didn't eat it until lunch the next day. But I looked forward to it, I savoured it, and appreciated every bit of work that went into this. Take care of yourselves, love your bodies, and feed them with beautiful, wholesome, nourishing foods. Enjoy :)

3 zuchinni squash, sliced into circles with a mandolin or paring knife
1 1/2 cups crimini mushrooms, sliced
1 tomato, sliced
1/2 white onion, sliced
1/2 cup sundried tomatoes, sliced
1/4 cup oregano, fresh or dried
1/4 cup thyme, fresh or dried

Italian Cheeze:
1 cup hazelnuts, soaked
juice from 1/2 lemon, about 1 tbs
3 cloves garlic
1/4 cup basil leaves
1 tsp sea salt
2/3 cup water, as needed

Sundried Tomato Marinara
1 1/4 cup tomatoes
2 cloves garlic
1/4 cup fresh basil
2 tbs extra virgin olive oil
juice from 1/2 lemon, about 1 tbs
1 Medjool date
1 tsp oregano
1/2 tsp rosemary
1 tsp sea salt
2 tbs sundried tomatoes

Directions:1) Process cheeze and marinara sauce separately, and place in bowls. 
2) Layer half the zuchinni in a pan (about 8x9). Add half the cheeze, half the mushrooms, half the tomato, half the onion, half the marinara sauce, half the sundried tomatoes, and half the oregano & thyme.
3) Add the remaining ingredients in the same pattern. Store in fridge, and let the flavours marry. Makes enough for four.


ani said...

thanks char for enjoying my recipe and the post. your photos are making me hungry too. my next book is out in less than a month from now…Ani’s Raw Food Essentials. it’s huge with over 250 recipes, and is my first hard cover! i hope you’ll check it out. thanks again.

Char said...

Thank you, Ani! You are truly an inspiration. Your easy to follow recipes have made my transition to raw foods effortless, and I feel amazing! I am totally looking forward to your new book, and am going to pre-order it from Amazon :) Congratulations on your success, and thank you again!

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