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Zucchini Raw-sagna

A great way to get a noodle kind of experience with green veggies as the base! Feel free to experiment with flavors and sauces.

This lasagna is so great tasting and rich in live enzymes.

Ann Barnes

Raw-sagna Ingredients:

  • 3 medium zucchinis
  • Few pinches rock salt
  • 4 medium tomatoes
  • 1 tablespoon lemon juice
  • 2 tablespoons coconut sugar
  • 2 tablespoons white chia seed
  • “Spinach Rawcotta” recipe (Fabulous Fixin’s)
  • “Besto Pesto” recipe (Fabulous Fixin’s), or store bought if short on time!

Raw-sagna Directions

  1. Wash zucchini and tomatoes. Cut off ends of zucchini and remove tomato core.
  2. With a mandolin, or a sharp knife, slice the zucchini lengthwise into ¼ inch strips and lay on a cookie sheet. Sprinkle with a few pinched of salt and leave for ½ an hour. Then pat dry.
  3. Quarter tomatoes and place in a Vitamix or food processor, along with lemon juice, coconut sugar and chia Seed. Blend on high until smooth. Set aside in a separate bowl.
  4. Make “Rawcotta” and “Besto Pesto” recipes, and set each aside in separate bowls.
  5. When zucchini is ready, place lengthwise in one layer in a 9×13 pan.
  6. Layer on top with pesto, tomato sauce and “Rawcotta” (Note: should make 3 layers so keep in mind when allocating amounts).
  7. Continue layering until all zucchini and sauce used.
  8. Let set for an hour then serve. Cannot be frozen.
  9. Will keep in fridge for 2 days.

Spinach Rawcotta

This is a delicious way to eat spinach and get whole protein and all of your essential fatty acids. Use as a sandwich spread, as part of raw lasagna ingredients, or as a delicious veggie dip.

Rawcotta Ingredients:

  • 1 cup Delores hemp seeds
  • ¼ cup slow roasted hemp seeds
  • ½ cup baby spinach, washed, dried and packed
  • ½ tablespoon lemon juice
  • ½ tablespoon nutritional yeast flakes
  • 1 teaspoon, garlic minced
  • ½  teaspoon rock  salt
  • ¼ cup to ½ cup warm veggie broth (or warm water)

Rawcotta Directions:

  1. Blend all ingredients, (except for broth/water) in a food processor until very crumbly.
  2. Gradually stream in warm broth or water until creamy, light and fluffy.
  3. Add more garlic to taste!
  4. Makes about 2 cups.

Besto Pesto

This incredible pesto recipe is super high in essential fatty acids and protein, and better yet has no nuts. It is great as a pizza dip or sauce, on crackers, or as a base for a pasta sauce. Better yet? Simply eat it by the green lovin’ spoonful’s.

Pesto Ingredients:

  • 3 cups loose leaf basil, washed and patted dry
  • ⅓ cup olive oil
  • 1 cup Delores hemp seeds
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon of garlic, finely minced
  • 3 tablespoons nutritional yeast flakes (or for a non-veg’ version:  ¼ cup of grated Romano)
  • ⅛ teaspoon rock salt

Pesto Directions:

  1. Blend all ingredients until creamy in texture and store in fridge.
  2. Serve with gluten free crackers or cucumber slices.
  3. The chlorophyll in the basil will keep this fresh in the fridge for a number of days. You can also freeze this into ice trays for an on “a need-to-use” basis.
  4. Makes about ¼ cup.
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