DAY TWENTY-ONE - This month is going FAST!

Doing an entire month of raw immediately preceding my first raw food chef certification class, August 5-11, has been a blessing to me - I really needed this, even though it was not planned.  Your feedback has been inspiring and beneficial in so many ways.  How often we have no idea what to do next, which path to follow, when the Universe simply steps in to guide the way, beautiful!

Today's intention pretty much says exactly that, "Today I will trust that the events occurring in my life are not random.  My experiences are not mistakes and the Universe, my Higher Power and life are not picking on me.  I am going through exactly what I need to go through to learn something valuable - something that will prepare me for the joy and love I am seeking."

I don't know about you, friends, but I have gone through some pretty tough times, especially in the past ten years.  All of those experiences were not random, they all happened for a reason, something that has taken me years to understand and accept.  With that acceptance has come JOY, a joy for me that is supremely manifested in healthy, beautiful JOYFOOD creations I can pass on to you!

Please enjoy the following salad which brings great joy to me every time I prepare it and please help me name it!

Vegan, gluten and low fat, this light, energizing salad packs a powerhouse of nutrients and will have you bursting with energy. Nothing is wasted and EVERY ingredient is nutrient dense.  I also suggest finely processing kale stems in this, if you have them sitting in your fridge or freezer.  The sweetness of the raisins, along with the sweet tartness of the cherries, balances out the flavors and with the addition of the amazing dressing, healthy becomes heavenly!

Ingredients (10 cups, at least) 

2 heads broccoli (1 bunch), including stems

1 head cauliflower, including stems

1 bag broccoli slaw

1 cup shredded or julienned carrots

1/2 cup sunflower seeds

1 cup dried tart cherries

1/2 cup finely chopped fresh parsley

1/2 cup yellow raisins, soaked and drained

Instructions
1.  In a food processor, process broccoli until very fine.  Remove to a large bowl.
2.  Process the cauliflower until very fine and add to broccoli.
3.  Stir in the broccoli slaw, carrots, sunflower seeds, cherries, raisins, and parsley.
4.  Dress with Lemon Tahini Dressing or dressing of your choice. For a totally oil-free and soy-free dressing,  dress with the juice of two lemons/limes and drizzle a little maple syrup over the salad before eating. (I prefer to use the Lemon Tahini Dressing)
5.  Keeps for several days refrigerated.

Lemon Tahini Dressing

Ingredients

1/4 cup tahini

1 heaping tbsp miso (yellow)

2 garlic cloves

1 tsp turmeric

1/8 tsp cayenne

3/4 tsp sea salt + freshly ground black pepper to taste

the juice of 3 lemons or to taste

3/4 cup Nutritional yeast or to taste

2 tbsp Extra virgin olive oil

2 tbsp flax oil

6 tbsp water or as needed to thin

Place all ingredients in VitaMix or whisk.  Blend until smooth.  Keeps for weeks refrigerated.

Santé, To Your Health!

Sue Ansari, RN
CancerGuide 

Raw Food Chef and Food for Life Instructor
www.santetoyourhealth.org

www.laughteryoga-michigan.com

http://twitter.com/#!/MICancerCoach 

DAY TWENTY - DOWN 10 POUNDS!

I will admit it, I am such a cheater!  Even when I know how much better I feel when I stick to raw, given the opportunity . . . given?  No, let me re-phrase that, I create opportunities to cheat!  A friend came to visit over the weekend and I grabbed her by the hand and whisked her away to one of my favorite little Middle Eastern restaurants in town.  Their fresh pita bread is out of this world and it begs for a side of babaganoush!  I ordered a salad, but it is the gluten that really bothers me and it is the gluten I crave.  Monday morning came and I was back on the straight and narrow!

Yesterday I forgot to weigh-in, so was pleasantly surprised when I balanced the scale this morning to see I am now down a full 10 pounds, despite my indiscretions! Much to do today for the upcoming raw food chef certification class in a week and a half, so I must get moving.

Today's intention - "Today I will let go of my need for approval and my need to be liked.  Instead, I will choose to like and approve of myself.  The people who count (including me) will respect me when I am true to who I really am!"  

Throw your arms around yourself and give yourself a BIG squeeze - choose to LOVE and accept the wonderful person you are!

To sweeten your day, you might give this a try . . . another version of chia pudding/pops!   If you don't want or like the texture of the chia seeds, blend them with the almond milk and cacao powder first, then add the remaining ingredients.

Nothing is written in stone when it comes to chia pudding or any other raw food recipe, for that matter.  Taste it first, then if you want to "fix" it, fix away!  My goal always is to keep the recipe nutrient dense, low fat, low calorie and, of course, gluten-free.  Just because it's "raw", does NOT mean it is necessarily healthy.  Read a recipe, evaluate those points, then decide if there are ways you can improve one or all without compormising flavor.

This is a tweaked recipe that was sent to me by my FB friend, Deniece Young. I cut the coconut butter, maca and cacao nibs from the recipe and added goji berries.  If you want this thicker, add another T of chia, but for frozen bars, this works beautifully!

2 c unsweetened almond milk

1 t pure vanilla extract

1 T cacao powder, unsweetened (I do not use raw, but Valrhona...the #1 best in the world!)

5-6 T chia seeds

2/3 c organic unsweetened coconut flakes

2/3 c goji berries

3 T PURE maple syrup

Whisk the almond milk, cacao powder, and chia seeds together in a large bowl, until the chocolate is incorporated into the mixture.  Give it a stir every 30 minutes or so, until the chia have expanded and the mixture is thickened.  Add the rest of the ingredients and thoroughly mix.  Let it soak in the fridge for at least 4-5 hours or overnight until all ingredients are plumped with the almond milk.

Pour into popsicle molds or return to the fridge to eat as pudding.   Serve with fresh fruit and chopped walnuts . . . or with anything you like.  SUPER healthy and very simple to make!

http://www.forbes.com/sites/hannahelliott/2011/10/11/the-next-superfood-chia-seeds/

http://www.vitaminshoppe.com/content/en/dave_foreman/chia.jsp

http://www.gaiahealthblog.com/2012/02/18/goji-berries1/

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=115

http://www.livestrong.com/article/30473-health-benefits-coconut-flakes/

Santé, To Your Health!

Sue Ansari, RN
CancerGuide 

Raw Food Chef and Food for Life Instructor
www.santetoyourhealth.org

www.laughteryoga-michigan.com

http://twitter.com/#!/MICancerCoach 

DAY TEN - Sweets for the SWEET!

First thing this morning, my intention - "Today I will tell myself that I am lovable.  Just because some people have not been able to love me in ways that worked, does not mean that I am unlovable.  I have had lessons to learn, and some of them have hurt deeply, but I can still love and I am still loved."

A very good intention for me, because sometimes I forget that and start beating myself up.  No beating today, just ALL sweetness! Yesterday seems to have been a "sweet" day, since I created two delicious, nutritious sweet recipes, one much sweeter than the other.

Whether a dessert, snack or breakfast delight, I don't know of anything I like any better than chia.  Not only is it packed with protein, fiber and Omega-3's, but the ease of creating with it can't be beat!

I looked in my cupboard and threw some ingredients together, lel tthem soak overnight and had enough for breakfast AND lunch!

Chia Pudding with Goji Berries

Simple, simple recipe....

2 c almond milk, unsweetened

2 T chia seeds

2 T maple syrup (or to taste)

2 T goji berries

1/2 c unsweeetened coconut flakes

1 t almond extract

Stir the milk and chia together BEFORE adding the other ingredients or you will end up with a gloppy mess. Stir every 30 minutes X2, then add the remainder of the ingredients. Refrigerate overnight. Garnish with fresh fruit and nuts....soooooooo good and GOOD for you! (or if you are like my friend, Ellen, and just can't wait, drink it down!)

Chia Pudding with Goji Berries - YUM!!

DAY NINE - Yeah, like I could NOT post another recipe!

No way!  I was compelled to make a HUGE kale salad last evening . . . because it is therapeutic?!  Well, not so sure, but it does get my mind in a better place and posting it to Facebook elicits a barrage of comments which REALLY takes my mind off so much!

When I opened my eyes this morning and gathered my wits, I simply knew the scale was going to be good to me today . . . and it was, one pound and one-half in two days!  So many say to not weigh on a daily basis, but for me, it is extremely telling. When I am faithful, it drops.  When I am not, it does not - simple as that. 

I went for years not weighing myself as the pounds kept escalating, until one day I was forced to step on the scales and nearly fell off when I read it!  For sure, I wasn't pregnant and the girls were no longer babies, so what was my excuse?  Truthfully, food was the ONLY aspect of my life that my ex could not control, so I used that against him . . . when it was truly against myself.  It has taken me 10 years to finally get all of this straight, to fully understand my self-defeating ways, take control and start loving myself up!  Not caring for myself, surely did not set a very good example for my daughters, so now is my time to revise and revamp the entire scenario. Preparing salads like this is a great first step!

Kale is KING, there is none better, but I must tell you the first time I ate kale which happened to be in 2006 for my very first meal at Living Light, I eyed it warily, because I had never eaten kale in my life - I only decorated with it!  Honestly, back then I would look at that stuff in the produce department and wonder who ate it and if they did, whatever would they do with it!  At Living Light, I found out . . . and fell in love with it!

It was a salad much like this one, although I have tweaked it quite a bit, added my favorite anti-inflammatory, turmeric, to the dressing and kicked it up a notch or two in flavor. I take it to my friend, Lena, who told me the last time that she loves the dressing so much, she has to tip the carton up and drain every last drop into her mouth!  Yes, the flavors in the dressings are .  .  . well, how else to describe it, KICK ASS!!  It is simple to prepare, keeps for days in the fridge, although if you are planning to keep it for longer than two days, I would suggest adding the tomatoes and cukes just prior to serving, so they don't get mushy.  Everything else will be good for many days.

Kick Ass Kale Salad

Step-by-Step

Stripping the stem from the leaf - hold the tip of the stem with one hand, wrap the fingers of your other hand around the stem and give it a fast downward pull

Spineless Kale, but this stuff is NOT wimpy, it is a nutritional POWERHOUSE!!

Stack ALL the leaves in a nice, neat pile, aiming them all in the same direction

DO NOT throw out the stems! Save them for green smoothies. A stem or two in your morning smoothie is all you will need for green. Store in ziplock bags in the freezer to use as needed.

then roll them up into a tight cylinder

I was taught to roll up ONE at a time, can you imagine how time-consuming that would be?!

Hang on tightly to the roll....

then start shaving!

All shaved . . . oops, we do not shave, we chiffonade!

Beautiful, huh? I bought this yesterday at Market for $2. It will last me most of the week...keeps GREAT!

I am NOT a gadget kind of person - I like the basic equipment, for the most part; however, the handheld Japanese mandoline is one the BEST kitchen tools I have EVER had!  Red and yellow peppers are perfectly and thinly sliced in seconds! http://www.cutleryandmore.com/kyocera/ceramic-double-edged-slicer-p17940?gclid=CJ2b2P_gl7ECFc3MKgodZkZsig

 

Make the scrumptious OJ dressing, pour over the kale, massage for a minute or so....add everything else and your salad is complete. Garnish with pine nuts or any other kind of nut, if you want and you're finished - Kick Ass Kale Salad! 

Kick Ass Kale Salad aka
(Mediterranean Kale Salad - Anti-Cancer at its BEST!)

Salad 
1 bunch Lacinato (dinosaur) kale, stems removed
1 red pepper, finely diced (or quickly shaved on a Japanese mandoline, for me, a kitchen staple)
1/4  red onion, finely diced (or shaved, as above)
½ c pine nuts or sunflower seeds
½ c yellow raisins, soaked and drained
½ c grape tomatoes, quartered
½ bag broccoli slaw
½ c cucumber, diced

Marinade
4 T fresh lemon juice (about 2 lemons)
3 T maple syrup
4 T fresh-squeezed orange juice
¼ t sea salt
1 t turmeric
1/2 t cumin
1/8 t cayenne
¼ t black pepper
1 clove garlic, pureed
2 T miso
2 T olive oil
2 T flax oil

Directions:
Wash and dry kale, After stripping the stems, pile all leaves on top of one another, all aiming the same direction.  Gather up the bottom shredded part of the leaf carefully and roll all leaves into a tight cylinder.  Using a down and through motion, slicing crosswise, slice the kale into thin ribbons (chiffonade).  When all are sliced, chop the opposite direction to slice the ribbons into shorter pieces.  Place in bowl.

Combine all ingredients of the marinade in a separate bowl.  Whisk to combine.  Taste and adjust flavors. Pour the marinade over the kale and with your hands, massage the marinade into the kale….about a minute or so, until the kale is wilted and soft.  (Massaging is the secret to success!)

Gently toss with red peppers, broccoli slaw, tomatoes and raisins.  Top with pine nuts and cucumbers before serving.  Keeps for several days in the frig in a sealed container.  The flavor is even better the second day!

Santé, To Your Health! 
Sue Ansari RN
Raw Food Chef and Food for Life Instructor
www.cancer-proofyourlife.com
www.santetoyourhealth.org

http://www.organicauthority.com/health/reasons-kale-is-the-new-beef-nutritious-sustainable.html


 

DAY EIGHT - IRS, get thee behind me!

I have never had an IRS audit, but I have one now, July 19 8:30AM. I am NOT happy. I don't like figures and am refusing to pay a small fortune to my accountant to go for me, so I have been paralyzed with fear.  Finally, yesterday, I analyzed the list and found that it was not bad at all, hallelujah!  I was up most of the night, because of it and must continue today, until I have this mess out of my hair.  Consequently, I will not post another recipe until it is complete....nor will I make one more thing in my house!  A brand new Cuisinart commercial ice cream maker arrived late yesterday and I REALLY want to try it, so I am going to fly through the remainder of these figures!

Appropriately enough, this is the card I pulled for today - "Today I will ask God to help me let go of my need to be afraid.  I welcome peace, trust, acceptance and safety into my life.  I will make a point of listening to my healthy, rational fears and will relinquish all the others."

Fears be gone!  Have fantastic day . . .  stay cool, stay RAW!

Red Mini Peppers stuffed with Almond Pate

Santé - To Your Health!

Sue Ansari, RN

CancerGuide

Raw Food Chef and Food for Life Instructor
www.santetoyourhealth.org

www.laughteryoga-michigan.com

http://twitter.com/#!/MICancerCoach 

DAY SIX - I VALUE myself

It's disappointing when the scale doesn't move from one day to the next, but that's okay, I have been here before, and I know that it will.  Today I will concentrate on moving more, increasing my fluid intake, increasing my greens AND decreasing my nibblings on almond pate!

I like the intention I drew for the day, "Today I will search for my own truth and I will allow others to do the same.  I will value the worth of my own vision and the vision of others.  We are all on our own paths, making the decisions that are right for us today."

Make the decision today about what feels right for you and your body - remember, NO SUFFERING! 

Today, because I am still tied up with other things, I will re-post what was a MAJOR finding to me in January 2011, chia pudding!  Divine, almost decadent, with a comfort food sort of feel, at least for me.  I hope you will enjoy, as well.

Sante!

Sue

January 23, 2011

Chi-Chi-Chi-Chia, where have you been all of my life?

A shocking revelation.....this stuff is sinfully delicious!  I say shocking, because ordinarily something so scrumptious must be filled with all kinds of unhealthy ingredients, but not this!  My friend, Anne, mentioned it, Rosemary asked me if I knew how to make it, so I bought a bag of Chia seeds,  searched the Internet for recipes and came up with one of my own.  I was going to add Medjool dates, but then at the last minute I thought it would be cheaper and possibly even more "therapeutic" to add prunes.  Am I glad I did!  This is incredible....I wish I had known about this when I had my assisted living center - the residents would have loved it and it would have loved them!  They used to love it when the cook would prepare prune whip for them - this is many notches above!

I didn't know much about Chia  seeds, so I researched this afternoon - it does, indeed, pack a powerful nutritional punch.  Not only does it have more Omega-3's than flax seeds, it does not need to be ground to obtain all the powerful nutritional benefits. The tiny seed is 20% protein and 16% fiber.  Long-term consumption results in lowered blood sugar, lowered insulin levels and reduced body fat!

Additionally, it is the easiest possible food to prepare....where have you been all of my life?!  Just stir the seeds into any liquid and watch it gel within minutes! Not only is it easy, it is the dieter's best friend - its ability to expand in liquid (it holds up to 12 times its weight in fluid) fills the stomach, keeping you full and satisfied for hours.

I experienced this effect after eating about a half cup serving this morning.  After my coconut almond smoothie, I decided to have some of the Chia pudding.  I won't lie, many days on this routine, I have found myself extremely hungry in between meals, but not today - I ate my salad because it was time, not because I was hungry.  From now on I will add one tablespoon of Chia seeds to all of my smoothies.  I can hardly wait to experiment with different spices and fruits, YUM!

Chi-Chi-Chi-Chia....ENJOY!!

Chia Pudding with Prunes

6 T Chia seeds

1 1/2 c almond milk

2 T maple syrup
1 t pure vanilla extract

1/2 c dried prunes, snipped into tiny pieces

Stir altogether and ENJOY!

Santé - To Your Health!

Sue Ansari, RN

CancerGuide

Raw Food Chef and Food for Life Instructor
www.santetoyourhealth.org

www.laughteryoga-michigan.com

http://twitter.com/#!/MICancerCoach 

Chi-Chi-Chi-Chiaaaahhhhh!!!

DAY FIVE - Preparing for JOY!

I am having another sleepless night, many things weighing heavily on my mind, so I decided rather than tossing and turning, I might as well post this blog early.  I gathered my decks of cards together and of them all, especially for these 30 days of raw, "The Language of Letting Go" seems the one I am most drawn to.  The card I pulled for today's intention states, "Today I will trust that the events occurring in my life are not random.  My experiences are not mistakes, and the Universe, my Higher Power, and life are not picking on me.  I am going through exactly what I need to go through to learn something valuable-something that will prepare me for the joy and love I am seeking." Preparing me for "the joy and love that I am seeking" . . . that is something to think about!

I did not plan for this 30 days of raw nor did I plan to be blogging again, but I am and I know none of it was a mistake.  Since I started five days ago, I have felt better than I have in a long time and I hope you do, too!

Last evening I looked through many "Mock Tuna" recipes, then came up with one of my own that I have simply named, "Almond Pate", because I don't like assigning animal protein names to plant-based recipes.  My mouth and brain are ready for tuna and although it might be tasty, it's always a bit of a disappointment.

This is a recipe that is good to prepare at the beginning of the week - one that will be readily available when you open your fridge and you're hunting for something more substantial than a grape.  Although the almond is one of the most alkaline nuts, it still has a high fat content . . . go easy!

 

 

Almond Pâté

1 c raw almonds, soaked for several hours, drained

one handful of  fresh basil or parsley

2 T raw almond butter

the juice of one lemon

1 T low sodium tamari

½ c chopped carrot

1 t dulse flakes (optional)

1/8 t sea salt

1 t turmeric

1 T maple syrup or 2 Medjool dates

Pulse above ingredients together in a food processor fitted with an “S” blade, until they it looks like a soft meal.  Set aside in a mixing bowl and add ¼ c chopped red onion, one celery stalk, chopped fine and one large dill or sweet pickle of your choice, preferably without any preservatives.

This pate can be used on crackers, as a spread for a collard roll-up or the “rice” in sushi.  Think CREATIVE!

Santé…To Your Health!

Sue Ansari RN

MICancerCoach

Raw Food Chef and Food for Life Instructor

www.santetoyourhealth.org

www.gogreencleanse.com

DAY FOUR - Finally Getting into IT!

I may be a raw food chef, but I am NOT a raw foodist.  In addition to being a three-year breast cancer survivor, I am also a registered nurse, a lymphatic therapist, laughter yoga teacher, holistic health counselor, wellness coach and a Food for Life Instructor.  I have spent hundreds of hours studying with The Center of Mind-Body Medicine (Food as Medicine and CancerGuides), as well as with Andrew Weil’s Cancer and Nutrition program, so it’s not that I am not well-informed.  From so many sources, I know and fully believe that a plant-based, low-fat diet significantly reduces the risk not only of cancer, but a host of other diseases as well. The ever present question in my mind is this, why it is so difficult for me to commit? Why has it taken me until day four to feel comfortable with this 30-day raw “challenge” when I know all the benefits?  Very simple, lack of self-care.

I found a list of 25 points to ask yourself which would indicate that you do, indeed, lack self-care and of those points, the following called out loud and clear to me –

• The inability to commit to exercise as an integral part of your day

• The inability to ever take time to serve yourself, but the superior ability to constantly serve others

• The inability to express that “something” you are so yearning for

• The inability to ask for help or support

• The inability to set healthy personal boundaries – or even know what they might be

• The inability and unwillingness to let go of something you know does NOT serve you

• The inability to praise yourself for a much of anything and the ability of being your own worst critic

• The inability to take time out just for yourself

• The inability to get out of a self-dug hole and move on

Maybe none of that applies to you, but it certainly does to me . . . however, being a part of a supportive group, sharing my knowledge and expertise with all of you is a MAJOR support for me!  Every day that passes makes ME feel better and I hope you are feeling the same.  I am busy taking baby steps toward self-care which is the heart and soul of wellness.  Four days have passed, I am down 3½ pounds and I am finally getting it, hallelujah!

Appropriately, this morning I pulled the card from Melody Beatie’s deck, “The Language of Letting Go” which will be the intention of the day,  “Today I will let someone GIVE to me.  Whether it’s a compliment, an offer to help or even a gift. I will stand there and take it joyfully.  I know that I’m deserving of good things, so I will simply say, “Thank you.”  Yes, receiving joyfully…. you CAN do it!

Below is the recipe for the quick and easy zucchini pasta I prepared yesterday which is fabulous, a TOTAL indulgent treat that I lost a pound and a half on!  In contrast to the pasta recipe from the day before, there is no need to salt and drain the zucchini before adding the sauce . . . just spiralize, shave or julienne the zucchini, add the Spicy Thai Sauce, the marinated tomatoes, Brazil nut parmesan and ENJOY!

 

Getting ready to make brueschetta. 

Cut organic grape tomatoes in half.

 

Chiffonade the basil. Very simple, I find the largest basil leaf for the bottom, pile the other leaves on top, roll them into a cylinder, then finely shave them off. 

Chiffonade is a French term meaning, to tear into ribbons.

 

See how nice and fine it is? It is a good way to break down the fibers....

ALWAYS the technique of choice for kale and excellent for basil, as well. 

And that's it, so simple and quick! I also chop again a couple of times across all of it, to eliminate long pieces.

 Place the basil on top of the tomatoes, add sea salt and black pepper to taste and enough olive oil to cover. 

Better to use a rectangular container, so you will not need to use as much olive oil.

 

I was taught to puree cloves of garlic which I really like, because then the flavor is easily spread throughout the entire recipe and NO ONE will be biting down a big chunk of garlic!

 

See, the garlic becomes a soft, thin paste

 

Mix it altogether.....and there you have it! 

It will keep for days in the fridge in an airtight container and the flavor improves with age! 

Endless ways to use this wonderful, simple and nutritious topping. 

It would be a smart thing to mix a batch of this up every week.

 

I spiralized 1/3 of a large zucchini for my dinner this evening and am dressing it with my Spicy Thai sauce that has been a staple for me ever since 2006 when I first developed the recipe during my training at 

Living Light Institute of Culinary Arts. 

The recipe is posted below. It can be used for so many things and again is a staple to be constantly in your fridge.

Rub the sauce into the pasta with your fingers, until well incorporated . . . this dish is almost dressed!

Fully dressed with the addition of brueschetta, avocado and Brazil nut parmesan from yesterday's post. Beautiful, nutrient-dense, flavor-friendly - who wouldn't be tempted to try this?

Spicy Thai Almond Sauce

6T raw almond butter

6T raw tahini

¼ c water

½ c + 2 t sesame oil

½ T toasted sesame oil

3 T tamari, low sodium

1 t turmeric

½ T crushed pepper flakes (or to taste)

2 cloves garlic, pureed

6 dates (I like medjool)

6 T fresh-squeezed lemon juice

¼ c agave nectar or maple syrup

1-2 t fresh ginger, pureed (use microplane)

Blend all ingredients together, stopping to scrape sides of blender.  Add a little more water if it is too thick.  This recipe can be used as a vegetable dip, as a sauce for noodles or a spread for spring rolls.

Cover and keep in the refrigerator for 2-3 weeks. A GREAT staple to always have prepared.

Santé…To Your Health!

Sue Ansari RN

MICancerCoach

Raw Food Chef and Food for Life Instructor

www.santetoyourhealth.org

www.gogreencleanse.com

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