Saturday, July 10, 2010

raw mushroom spinach quiche

raw spinach mushroom quiche

raw mushroom spinach quiche

(adapted from Ani Phyo's Raw Food Essentials)

crust.
zucchini flat bread:

2 c chopped zucchini
1/4 c evoo
1 t sea salt
1 c sprouted flour
1 c flax meal

place the zucchini, oil, & salt and process into a puree.
add the sprouted flour and flax meal and process into batter.
spread evenly on a dehydrator tray and dehydrate for 6 - 8 hours.

filling.

2 t garlic
1 t sea salt
2 c cashews
1/4 c lemon juice
1/2 - 3/4 c water, as needed
1 c spinach
2 c mushrooms

place the garlic & salt into food processor and process into small pieces.
add the cashews; process. add lemon juice, water, and process into thick consistency.
add the spinach and mushrooms; pulse lightly. 
scoop into quiche crust. 
dehydrate 2 - 4 hours. 

enjoy. 

3 comments:

Denise said...

Amazing recipe. Cant wait to try. I think its so cool that you are in LCB and love raw food. Not a lot of people share the same sentiments. (:

Sarah B. Elmore said...

Thank you.

Yes, it is rare. Most people are sold on one way or the other. I like to diversify.

what do you do?

jazzyappleseed said...

This recipe looks wonderful. I have been looking to incorporate more raw foods into my diet. Thanks for sharing!