Sun Dried Tomatoes (Soaked) 2 cups
Water 2 cups
Medjool Dates 5 large
Garlic 2 Medium Cloves
Fresh Vine Tomatoes 1-Cup
Fresh Oregano 2 Tbs.
Apple Cider vinegar 90 ml
Salt 1/2 Tsp
Smoked Paprika (optional) 1/8 tsp
Cracked pepper 1/4 Tsp
Cayenne (optional) 1/8 tsp
Soak Sun dried tomatoes in water until soft and delicious (or use oil packed
Sun dried tomatoes). Remove pit from dates. Add all ingredients except oregano
in to blender and blend vigorously. Then stir in roughly chopped oregano and
set aside. A high-powered blender works best for this. You may need to add a
touch more water if your blender is struggling.
Soaked cashews 2 cups
Lemon Juice 5 Tbs.
Salt to taste (1/4-1/2 tsp)
White pepper Pinch
Blend everything until creamy smooth.
Fresh Oregano and Basil Salsa
Fresh Basil 1-cup
Fresh Oregano 1/4 cup
Red pepper diced 1-cup
Olive Oil 12 Tbs. cup
Camelina Oil 1 Tbs.
Flax oil 1 Tbs.
Celtic sea salt 1/2 tsp
Garlic minced 1 clove
Method: Roughly chop herbs and mix all ingredients together
Marinated Zucchini Noodles
Thinly slice Zucchini lengthwise so that you get long sexy slices. You can
use your knife skills to do this or any type of mandolin available to you.
Choose a wide flat container or baking dish and lay out side by side slices of
zucchini to cover one layer on the bottom. With a spoon or your finger over
the top of the bottle drizzle each apple cider vinegar and olive oil on top.
About a tablespoon. Then sprinkle salt and pepper. Each lasagna will use four
to eight slices depending on the size of your zucchini’s so count how many
you want to do and then repeat the layering process with oil, vinegar, salt and
pepper on each layer until you have layered all the slices you want. Make sure
to also put a drizzle on the very top. Then cover and leave on the counter over
night or for a few hours if you do not have time to wait.
To build the lasagna:
Flash grill the marinated slices of zucchini. Remove all the ingredients from
the fridge before assembling and let come to room temperature.
When you chop the oregano for the one recipe and the Basil for the other recipe reserve a little and mix them together for the assembling process.
Lay one large strip of zucchini or two small overlapping down onto plate.
Sprinkle with herbs. Spoon out about 65 grams or 3 Tbs of cashew cream
and spread evenly along the center of the zucchini leaving a little space on
either side. Put another layer on top and spoon the marinara sauce on top and
spread along the center leaving a little space on either side so it does not spill
over with applied pressure. Slice some beautiful ripe tomatoes onto this
layer as well. Then repeat this process minus the fresh tomato. And on the
very top spoon out the Basil and Oregano salsa along the center. Crack some
pepper to serve. And Place a calendula flower from your garden on top or
whatever inspires you.
Recipe by Chef Cosmo Meens
From his class; Meals to live by: Foods that fight cancer