A bit of Yoga on a saturday morning...

I have been enjoying a lot practicing in my living room recently. Meghan Currie  has been a great inspiration as to letting go and have fun with your own practice. I sometimes like to take it a bit as a dance, following my breath and just letting my body move how it wants to. The creative aspect of it always feeds me deeply, in the same way as creating a wonderful recipe from ingredients you (seemingly) randomly put together...

Raw Lasagna

Sorry for the lack of blogs recently, I've been busy setting up my local Yoga classes, teaching, and living! I invite you to "like" my page on Facebook though as I often post quick ideas and pictures that don't appear on this blog. You'll get all the updates of the events coming up too, to see the page click HERE.


As promised, here is the recipe of the Raw Lasagna that was a big success in my last Raw Gourmet class in London. Don't be put off by the "Rawness" of the recipe, it's absolutely delicious, and will make you feel energised and nourished. Of course it is not the same as a cooked version, it does not intend to be, but just try it... and let me know what you think!


This recipe is packed full of nutrients, vitamins, and deliciousness... Serve it with a big green salad and it makes a great dish for warmer days. I can't wait for you to try it!


Bon Appétit!


Lasagna

serves 4

3 large courgettes

2 Avocados

Pine nut “cheese”

Pesto

Tomato sauce

Pumpkin seeds

Alfalfa or any other sprouts to decorate

Green leafy salad to serve with the lasagna

For the “Cheese”

2 cups pine nuts- soaked in water for at least 2h

Juice of 1 lemon

2 Tbsp Olive oil

Salt and Black pepper

(1 Tbsp nutritional yeast optional)

Drain the pine nuts. Place them in a food processor with all the other ingredients. Mix well until it forms a paste. Taste and adjust the seasoning. 

For the Pesto

2 bunches of basil

juice of 1 lemon

3/4 cup (70g) pumpkin seeds

1/2 cup (80g) olive oil

Salt and Black pepper

Put the basil leaves in a food processor, add the lemon juice and the pumpkin seeds. Pulse and then slowly add the olive oil while blending. Adjust the seasoning with salt and pepper.

For the tomato sauce

115g sun dried tomatoes (soaked or in oil- drained)

 4 fresh tomatoes

1/2 tsp dried sage

1/2 tsp dried thyme

1/2 clove of garlic ( optional)

Make sure to drain the dried tomatoes well. Place them in the food processor with the garlic if using and blend. Once they form a sort of paste (it’s fine if there are still some chunks), add the fresh tomatoes roughly chopped, the herbs and some black pepper. Usually the sun dried tomatoes are very salty so you should not need to add any more salt but taste and adjust.

To Assemble:

Slice the courgettes lengthways with a mandoline, or a vegetable peeler. 

Take a rectangular dish and place some courgette slices at the bottom. Sprinkle with sea salt and black pepper, add a layer of tomato sauce, some “cheese”, some pesto and some sliced avocado. Top with another layer of courgettes and repeat until you don’t have any more ingredients, or until the lasagna becomes too high!! 

On the last layer of lasagna, you can spread some pesto and then sprinkle some pumpkin seeds on top, add some sprouts, or decorate however you like, have fun!

Reserve in the fridge, cut gently into squares, and serve with a nice green salad.