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Marie-Claire
Hermans
Marie-Claire Hermans from Ravishing Raw.
Marie-Claire is a raw food chef, author, and
coach in Belgium, Europe. She specializes in
making raw food look and taste like cooked
food. This is especially helpful for raw food
beginners who are craving cooked foods
during their transitional period. Those of you
who sign up for Marie-Claire’s free newsletter
will receive explanations of the benefits
of eating live raw foods, menu ideas, and
shopping lists.
LASAGNA STACKS / MILLE FEuILLES
in the meantime
:
• Slice up the bell peppers into small strips.
• Slice up the mushrooms.
• Throw everything into separate bowls.
• Add fresh herbs and sea salt to taste.
• Pour olive oil generously on top, mix and let marinate for
about 20 minutes.
• Spread the marinated veggies on a Paraflexx® sheet on
Excalibur dehydrator sheets.
• Let them soften in your dehydrator at 108°F/42°C
for about 60 minutes.
To assemble:
• Take a nice plate and start with a slice of zucchini at the bottom.
• Place some of the marinated vegetables on top and a few
leaves of basil.
• Top with a new slice of zucchini.
• Put a spoon of cocktail sauce on the side of the plate and draw
a line with the “head” of the spoon.
• Finish with some fresh herbs out of your garden or some course
black pepper.
• Serve like this or warm them up in your dehydrator at 108°F/ 42°C.
Some tips from Marie-Claire:
• If you want a thinner sauce, add a little bit of water.
• These vegetable stacks are perfect with a fresh green salad.
• The longer these vegetables marinate, the softer they become.
• Enjoy as a starter, vegetable side, or main meal.
vegetables required per person:
1/2 to 1 small round zucchini
1/2 red bell pepper
1/2 yellow bell pepper
Fresh basil to taste
1/2 pack of wild mushrooms
some sprigs of fresh thyme
a sprig of fresh rosemary
1/4 tsp. of Celtic sea salt or more to taste
organic cold pressed extra virgin olive oil
To make the cocktail sauce:
1/2 red bell pepper
2 tbsp. cold pressed extra virgin olive oil
1/4 cup sun dried tomatoes (soaked in oil)
1/4 cup of raw cashew nuts or pine nuts
Next prepare the vegetables:
• Cut the round zucchini in two halves.
• Slice up the zucchini with a wide potato peeler or a
mandolin. Make about 5 to 6 thin slices
• Place them on a plate and cover them up with olive oil.
• Sprinkle some sea salt on top to soften.
• Marinate for one hour until they are soft and look like cooked.
• You can speed up the process by placing them in your
Excalibur dehydrator for about a half hour and then covering
them up with plastic to keep them moist.
