Eggplant - lasagna with blood orange - date - sauce

01/29/2014 30 min. preparation time 30 min. total time

Today I made myself a yummy "lasagna" with thin layers of eggplant, baby lettuce, cucumber, sprouted mungbeans, tomatoes, shredded cauliflower and a simple sauce of six small blood oranges, five medjoul dates and three stalks of celery.

If not stated otherwise then the amount of ingredients is for one meal, but this could still mean more than one serving of the pictured dish.

All fruits and vegetables have to be ripe. That's of the uttermost importance, only this way are they tasting yummy, are having all their essential nutrients in them and can be digested optimally by our body.

Preparation

"Rice" or finely chopped veggies

Cut celeriac or pumpkin in small pieces
Put the pieces in a blender with speed control or "chop" setting (like the Blendtec)
Chop fruits or veggies to "rice"
Best do this before making the sauce, so you don't have the sauce in your blender ;)

Sauce

Put all ingredients for the sauce in a high speed blender, like the Blendtec
Put some softer fruits in the blender first so it has something to "chew" on
Maybe cut harder produce into pieces and put them into the blender with some soft stuff
Avocado, nuts or seeds are optional
Blend ingredients at high speed

"Lasagna"

Slice your ingredients for the layers (like daikon radish, zucchini, lettuce or tomatoes) with your Mandoline - Slicer or a sharp knife
Use your high speed blender, like the Blendtec, to prepare a creamy sauce with the rest of the ingredients (like the fruits and red peppers)
spread a layer of ingredients in a rectangular bowl or deep dish
spread an other layer
spread a layer of sauce
add a layer of an other ingredient
do this until the bowl is full
pull the bowl over on a plate