Kimberlie's Kitchen :: {RAW} Epplant Ravioli Dinner!

 


Another great few {RAW} recipes from Kimberlie! 

Macadamia Ricotta:
2 c. macadamia nuts
juice of one small lemon
1 tsp. salt
1/2 c. H20
Blend to smooth cream, this may take 3 minutes,  add more water if  
necessary.

Eggplant Ravioli:
Peel and slice eggplant into 1/8" thick slices, salt and let sit for  
1/2 hour.  Rinse and drain well, toss with olive oil and lemon juice  
and marinate for 2 hours.  Mix 1/2 of the mac ricotta with 1 clove  
minced garlic and 1 tsp. fresh minced basil.  Spoon 1/2 tsp. of  
ricotta into eggplant slice and fold over, lay on mesh dehydrator  
sheet and dehydrate at 100 degrees for 6-8 hours.

Tomato Stackers:
Slice roma tomato into 1/4" slices, layer with small amount of mac  
ricotta, dehydrate for 1 hour.

Broccoli au Gratin:
Chop broccoli into desired bite size pieces, place in plastic bag and  
freeze for 1 hour.
Cheeze sauce:
2 c. Cashews
Juice of one lemon
1/4 C. sweet onion
1 tsp. salt
1 C. H20

Blend to smooth cream.
Remove broccoli from freezer and toss with the cheeze sauce, lay on  
dehydrator sheet, dehydrate at 100 degrees for 1-2 hours.