DAY THREE - Taking Liberties . . .

Yes, so I made this "creation" yesterday, but it was lacking a name. About 10PM last evening, "Liberty Lasagna" hit me, because not only was it the week of the Fourth, but eating raw simply allows you so many liberties without unhealthy consequences. I don't even know when I have had a piece of the traditional fat and calorie-laden lasagna nor do I plan on ever eating it again (it always made me sick anyway), but not so with this type of nutrient-dense dish!  The flavors are through the roof with lots of textures and good mouth feel - a layer of zucchini, then one of marinara, followed by an amazing pine nut cheese, topped off with a dusting of Brazil nut "parmesan".  No miserable bloat afterward, but instead a pleasant feeling of satisfaction and well-being.

This recipe requires four steps -  preparing zucchini pasta, marinara, pine nut cheese and Brazil nut parmesan.  Despite the steps, it is really a very uncomplicated recipe to prepare, plus there will be plenty of leftovers to use in upcoming recipes.

Liberty Lasagna 

Zucchini Pasta

Wash and dry one LARGE zucchini, then spiralize, julienne or shave into “noodles” with a vegetable peeler – your choice.  Place pasta in a bowl, sprinkle with a little sea salt, fluff it up to make sure all is covered with salt.  Allow the zucchini to sit for at least 30 minutes.  The salt pulls the water out of the zucchini which if not done will destroy the look and flavor of your dish. This process also softens the zucchini and gives it a cooked feel.  Drain the water from the zucchini and place it in a colander.  Rinse with copious amounts of water to wash away the salt.  A handful at a time, squeeze the remaining water out of the zucchini. It is best if used the same day. 

Use as you would any pasta, but without the calories….enjoy!

Marinara Sauce

5 medium tomatoes

1 ½ T red onion, minced

1 ½ t garlic, pureed (I use a microplane)

1 ½ T fresh basil, chiffonade

1 ½ T fresh oregano, minced

¼ t sea salt

½ t turmeric

¼ t cayenne

½ t anise seeds

1 T agave or maple syrup

pinch of black pepper 

Remove stems from tomatoes and cut in fourths.  De-seed tomatoes, save the seeds and juice in a separate bowl.  Place tomatoes in a food processor fitted with an "S" blade and process very quickly – tomatoes should still have some chunkiness.  Remove tomatoes to a colander and allow them to drain for at least 30 minutes.  Place tomatoes, along with remaining ingredients in another bowl.  Mix well, then let the mixture set for at least 30 minutes.  With your hands, squeeze the juice from the mixture and place in separate bowl (the juice is worth drinking right now!).  Your sauce is now ready to layer with the pine nut cheese and zucchini pasta!  Will keep for two days in the fridge.

Pine Nut Cheese 

1 ¾ c pine nuts, soaked or unsoaked

3 T lemon juice

3 T nutritional yeast

two very small pinches of grey sea salt (or any other uniodized salt)

5 T filtered water

Place ALL ingredients in a mini-prep food processor and pulse until thoroughly mixed and is light and fluffy in appearance. Keeps for weeks refrigerated in an airtight container.

Use in place of ricotta and also as a veggie dip and sandwich spread.

Brazil Nut Parmesan

1 c Brazil nuts

two cloves garlic, pureed (I use a microplane)

1/4 t sea salt

Place all ingredients in the bowl of a food processor fitted with an "S" blade and process until fluffy.  A versatile garnish for many recipes.  Keeps for weeks refrigerated in an airtight container.

Assembly: 

It is your choice how to assemble.  It can be as simple as a pile of zucchini on your plate with a spoon or two of marinara next, followed with a dollop of pine nut cheese and a dusting of Brazil nut parmesan.  Or, layer it twice in a food ring, ending with zucchini.  Push out and garnish with Brazil nut parmesan and a sprig of basil.  The marinara, pine nut cheese, and Brazil nut parmesan will keep in airtight containers in the fridge for many days.

Liberty Lasagna

Food Form Method

Liberty Lasagna

The Drop Method!

For this morning's intention,  I am pulling from "Power Thought Cards" by Louise Hay - "I love and approve of myself.  I appreciate all that I do.  I am good enough just as I am.  I speak up for myself.  I ask for what I want.  I CLAIM MY POWER!"  To that, I say, YES!

Enjoy the cooler day, at least here in Michigan!

Santé, To Your Health!

Sue Ansari RN
MICancerCoach
www.santetoyourhealth.org
www.gogreencleanse.com