Probably one of the best raw meals I’ve made to date. Someone who has been eating raw for awhile may not be able to handle the heaviness of the nut cheese but if you’re a beginner raw foodie this is the dish for you.

My crust is my flax cracker recipe (flax seed, sun dried tomato, red pepper, yellow onion, garlic, lemon juice, Italian seasoning, fresh rosemary, red pepper flakes, splash of water, fresh ground black pepper, dash of sea salt) spread out into a circle on a ParaFlexx sheet. I dehydrate it at 115 degrees for 24 hours (flipping it over after the first 5).

The sauce was made from sun dried tomatoes, fresh tomatoes, garlic, the juice from 1/2 a lemon, broccoli, sweet onion, green pepper, fresh rosemary, red pepper flakes and a dash of sea salt all processed in a food processor (process the fresh tomatoes last so they remain in tact). I don’t keep exact measurements for this. When you’re eating raw, the foods you’re making are still meant to resemble their cooked brethren. The reason I use sun dried tomatoes and broccoli in my sauce recipe is to add texture and thickness to it; the other ingredients are for flavor. Use as many or as few of these ingredients as you’d like, just keep it thick so the flax crust doesn’t absorb a bunch of liquid and turn to mush.

My cheese was my macadamia nut ricotta recipe. I added fresh rosemary and the jucie of 1/2 a lemon to it to keep everything taste aligned.

I used a soft spatula to spread the sauce and the cheese onto the flax crust and then I put it back into the dehydrator for another 15-20 minutes at 115 degrees. You can keep it in longer or not at all if you’re starving.

For our side, Loren went out into the garden and grabbed a bowl of leafy greens.