Raw zucchini, spinach and mushroom quiche

Vanessa Lewis

Spring is a good time to consider a detox, being kind to your body in the run-up to summer. Here are a couple of recipes to get you started: a power cleanse for breakfast and a raw vegetable tart that is perfect for either lunch or dinner.

For the base

3	Zucchini (Main)
2 Tbsp	Coconut oil
1 ¼ cups	Almonds, soaked in water for overnight and drained
1 cup	Almond meal
½ tsp	Himalayan salt, pink

For the marinated mushrooms and spinach

5	White button mushrooms, stalks removed and thinly sliced (Main)
1	Lemon, use the juice only
1 Tbsp	Extra virgin olive oil
½ tsp	Himalayan salt, pink
1 bunch	Spinach, or 1 cup packed (Main)
1 Tbsp	Extra virgin olive oil
½ tsp	Himalayan salt, pink

For the filling

1	Zucchini (Main)
1 cup	Cashew nuts, soaked for 2 hours in water
2 Tbsp	Moroccan seasoning
1 Tbsp	Lemon juice
¼ cup	Sundried tomatoes, sliced

Directions

1. For the base, place the zucchini, coconut oil, almonds and almond meal in a food processor, and blend till smooth. The mixture should be nice and sticky, and hold together well when pressed between your fingers
2. Line a 20cm tart tin with plastic wrap. Press the mixture into the tin, making sure to press firmly and evenly, as you want the sides and the base to be the same thickness. Place in the fridge to firm up while preparing the filling.
3. For the marinated mushrooms combine the mushrooms, lemon juice, olive oil and salt in a bowl and set aside.
4. For the marinated spinach combine the spinach, olive oil and salt in a bowl and set aside.
5. Place the zucchini, cashews, Moroccan-style seasoning and lemon juice in a blender or food processor and blend until smooth.
6. Squeeze any liquid out of the spinach, roughly chop and add to the filling.
7. Drain any liquid from the mushrooms and also add the filing along with the sundried tomatoes, mix to combine.
8. Pour over the base and place in the fridge to set overnight, or in the freezer for a few hours.