Delicious and uber healthy

Raw Lasagna

Ingredients:

1 lb. Walnuts
6 large Fresh ripe tomatoes
8 small (mild) red, yellow or orange peppers
8 Fresh garlic Cloves
1 cup Purple basil leaves
1/2 cup Thai basil leaves
1 tea Sea salt
1 tea fresh ground black pepper
1 tea crushed red pepper
2 lb. Fresh spinach leaves

Directions:

Soak Walnuts overnight in enough water to cover
Bring 1 gallon water to a boil. Core then score the bottom of tomatoes and score the
ends of peppers. Drop in boiling water 2 minutes to loosen skins. Drain then shock in 1
gal ice water.
Peel skin from tomatoes and discard. Cut peppers in 1/2 lengthwise and pull out any
seeds and ribbing. dice 1/2 the peppers, put other 1/2 in processor. coarsely Chop 1/2
the tomatoes then put the other 1/2 in the processor. Pulse the peppers and tomatoes
once then add 1/2 the basil leaves and process 1 minute. put in a bowl and refrigerate.
Place the walnuts and water in a blender and blend on high until very ?ne and looking
like pureed ricotta cheese (you may need to add more water).
Line a square 8 inch pan (preferably ceramic/glass)  with plastic wrap. Make 3
alternating layers of: Spinach, sauce, walnut cheese, peppers and tomatoes. cover with
plastic and weight
slice into 9 portions serve with 2 tbl sauce on plate, garnish with julienne sliced thai and
purple basil.

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.