”Cooking’ with raw vegetables is a healthy and delicious way to lower blood pressure.

For people with hypertension, preparing a healthy meal means using vegetables and other non-fat, low-salt ingredients. However, the mere presence of greens won’t necessarily help blood pressure if the life and nutrients have been cooked out of them.

Lasagna is a favorite meal, but high in gluten and dairy and just not that healthy. Here is a recipe that has converted lasagna into what vegans call a ‘raw food’ version. It comprises tomato, cashews, zucchini, basil, and macadamia nuts.

Raw Food Lasagna


    • 1 large zucchini
    • 1 large heirloom tomato
    • 6 basil leaves
    • 1 tablespoon olive oil
    • Pinch sea salt

For the Pesto:

    • 1 cup pistachios
    • 3/4 cup fresh basil, tightly packed
    • 1/4 cup spinach, tightly packed
    • 1/4 to 1/3 cup olive oil
    • 1/2 teaspoon sea salt
    • Pinch ground pepper
    • Small garlic clove (optional)

For the Ricotta:

    • 1 cup soaked cashews or macadamia nuts
    • 2 tablespoons nutritional yeast
    • 1 tablespoon olive oil
    • 1/4 shallot, minced
    • 1 tablespoon parsley, minced


    • Cut the zucchini in half and cut of the ends. Slice thin on a mandolin, but sturdy.
    • Lay on the parchment paper, drizzle with olive oil, sift on sea salt. Marinate.
    • Slice tomato into at least 6 slices. Dust with a bit of salt. Set aside.
    • Pesto: combine all ingredients in food processor. Mix well, place into a glass bowl, set aside.
    • Ricotta: combine all ingredients in food processor. Add water if extra moisture is needed. Blend well until fairly smooth. Set aside.


    • Lay 3 zucchini noodles flat on a plate, slightly overlapping.
    • Put on a slice of tomato, top with a basil leaf, a dab of pesto and a dab of ricotta. Repeat pattern three times starting with zucchini noodles.
    • Top with sauces and a sprig of basil.


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