Raw Tomato Basil Pizza

This fully raw entree (from Ani’s Raw) has been my most intricate one I’ve made to date, so I’m proud of myself.

It’s made up of mainly flaxseeds and celery, with some oregano and water. This is the final pizza crust product after it was dehydrated.

I made fresh marinara sauce, blending cherry tomatoes with some couple different herbs, spread it over the crust, and topping sliced roma tomatoes over the sauce.

Vegan Cheese:
I processed raw almonds, some lemon juice, garlic, and water. The final consistency was similar to feta cheese with its crumbliness. I placed it over the marinara sauce.

I sprinkled pieces of fresh basil and minced garlic all over. And tada, my raw pizza was ready!

Comments on Final Product:
Before I bit into the pizza, I was nervous that it wasn’t going to taste good. After all, it was my first really complex raw dish that I’ve made. (Also, later on, my husband told me he was telling his co-workers that he was scared to eat my raw pizza when he gets home!) After I bit into my first mouthful, I thought…oh wow, it’s actually good! My hubby surprisingly really liked it too. In fact, he said this was his favorite out of all the raw entrees that I’ve made so far. Score!

My reason for keeping this ingredient around in my life:
-Flaxseeds – high in omega-3, which acts as antiinflammatory.
-Tomato – has good antitumor properties.


Terriyaki Zucchini Noodles

(from Ani’s Raw cookbook)

Spiralized organic zucchini (made with a spiralizer)

Terriyaki sauce:
Major ingredients included nama shoyu (which is like soy sauce, but it’s unprocessed), good dose of garlic and ginger, apple cider vinegar, some agave for its sweetened taste (agave is a good alternative to sugar since it has a lower glycemic index)

Raw, organic, unprocessed meal!

Comments on Final Outcome:

I really enjoyed the sauce. I would make that sauce and use it for other entrees.

My reason for keeping this ingredient around in my life:
Well, why not garlic and ginger? Big anti-cancer properties!