Raw Lasagna

Total time: 30 minutes

Serves 5–7
Walnut Meat Mixture

1½ cup walnuts
1 cup sundried tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon fresh sage
1 teaspoon fennel seeds
½ teaspoon fresh thyme
½ teaspoon fresh rosemary
½ teaspoon fresh marjoram
1 pinch black pepper
1 pinch cayenne pepper
1 pinch Himalayan salt or sea salt

1. Put all the ingredients in your food
2. Blend the mixture until well combined.
The mixture should be slightly moist and
thick so that you can mold it with your
hands. If you need more moisture to make it
pliable, add more olive oil.
3. Set aside in a bowl until it is time for the
layering process.

Gluten-Free Cranberry Muffins

Total time: 50 minutes

Serves: 12


  1. Preheat oven to 375 degrees F. Line 12-cup muffin pan with paper cups.
  2. In small cup, mix flaxseed meal and water together until well combined. Let sit 10 minutes until gel forms. Set aside.
  3. In separate bowl, mix plant milk, vinegar and baking soda until well combined. Set aside.
  4. In large bowl, whisk together MCT oil, coconut oil, maple syrup, SunButter, coconut sugar, apple sauce and flaxseed mixture.
  5. Add plant milk mixture and stir well with wooden spoon.
  6. Add sea salt, protein powder and almond flour and mix.
  7. Stir in cranberries.
  8. Pour batter evenly among 12 baking cups and bake for 30 minutes or until golden brown and toothpick comes out dry.



This recipe was originally published on my Vitacost blog. Check out more recipes here

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