RAW MARINATED ZUCCHINI & TOMATO LASAGNA with CASHEW HERB CHEESE

I get lost in my food. By that I mean almost every time I eat, I become so raptured in the flavours, colours and textures that I forgot where and who I am and when I am done my feeding frenzy (no self control)… I usually have questions such as, “What just happened!?”, “How!?”, “No!?”, What!?”, “Where am I!?”, “What is this!?”, “What that real!?”, and so on and so forth. I love my food and I think my food loves me too. I cannot imagine NOT being stoked out of my mind every time I eat! I need to a) know that the food is good for me and b) know it’s gonna taste amazing, otherwise it ain’t goin’ down. I see myself as being in a relationship with the food I choose to eat… since we ARE going to change each other forever, right down to the molecular level.

Point being: the above mentioned reaction is exactly what happened when I bit into this recipe. I hope you react the same. Or else you can just think I’m a strange girl who spends all day kissing fruit and secretly wants to marry her blueberry bushes.

Wait, can I do that?

To marinate the zucchini and tomatoes: slice the zuke into thin strips on a mandolin, and chop the tomatoes. Rub them in oil and spices and put in the dehydrator for 1-3 hours, or in the oven at the lowest temperature.

To make the cheese: blend everything until smooth and very thick.

To assemble: layer slices of tomato, zucchini and spinach with cheese. Sprinkle with cilantro and coriander. Chomp.