Baked Veggies
You will need the following veggies sliced into 1cm thick pieces
- Portabella mushrooms
- Zucchini
- Tomatoes
- Eggplant
- Sweet white onion
Grill the veggies until slightly browned on both sides (this only takes a few minutes and I coated my grill with coconut oil to prevent sticking).
Season with sea salt, garlic powder and pepper
You will also need some seed cheese (page 25 from “In the Kitchen with Judy”) and some Raw Marinara Tomato Sauce (page 37 from “Foods Around the World”) to layer with the grilled vegetables.
To Assemble start with a piece of eggplant, then, mushrooms, sauce, tomatoes, zucchini, onions and seed cheese.
Bake for 20 minutes at 350F and serve hot – or dehydrate at 110F for 1 hour.
Kale Salad
Mix the following together in a bowl and drizzle with a simple raw dressing (dressing formula: Something Acidic Tasting, Some Fat, Seasoning)
Kale chopped into fine pieces, shredded carrots, mung bean sprouts and wild blueberries
