raw mushroom spinach 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.