Our RAW ITALIAN BUDDHA BOWL
Raw Lasagna Rollups with almond seaweed cheez, Zoodles topped with bruschetta, homegrown Spicy Sprouts, Alphredo Kelp Noodles, and Raw Tapenade.
For the lasagna rollups: slice zucchini into thin strips, coat one side with cheez, and top with fresh basil, dehydrated tomatoes and italian herbs and roll it up!
Our almond sea moss herbed cheez is made in the blender with 1 1/4 cup soaked and sprouted almonds, 1/3 cup of sea moss (soaked and blended), 1 clove of garlic, lemon juice from about 1/4 of a lemon, Italian herbs to taste, a splash or more of raw fermented pickle juice (for probiotics, saltiness, and moisture), a handful of fresh parsley (add toward the end to keep cheez white), dash of cumin, pink himalayan salt to taste, and a dash of white pepper.
Sea Moss is a raw vegan source of collagen!
For the Alphredo sauce: soak sunflower seeds overnight & drain & rinse. In the blender goes 1 cup of sunflower seeds, cover those with pickle juice, add 1 tsp of cumin, a clove of garlic, and a generous splash of water and blend unto smooth.
Organic grape tomatoes, diced
1/2 red onion, diced
2 cloves garlic, minced
1/4 cup parsley, finely chopped
Tapenade is just finely chopped raw olives and marinated garlic cloves. Marinated garlic cloves are just soaked in salt water.
All on a bed of baby spinach - the flavors all came together so deliciously! #rawvegan #raw #rawfood #rawfoodrecipes #buddhabowl #italianfood #bowl