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Italian Goes Raw

When it comes to raw, Italian is my favorite! The flavors are so alive and fresh. The traditional starchy noodles can be swapped out for zucchini and leave you feeling energized rather than weighed down. This week I will feature some Italian favorites along with a fun dessert video on Thursday!

Here are a few recipes that can be interchanged easily. Tomato Stacks can make a satisfying meal with a larger tomato or made with smaller Roma's as appetizers. You can use the Pesto Sauce as a dressing for zucchini noodles. Dehydrate some onion bread and use the Sun Dried Tomato Cheese as a spread.

Learn to create a few variations of raw cheeses and crackers and have them prepared. Always having a few things on hand can be a life saver when you need a quick snack.

Hope you enjoy the recipes! Lori :)


Pesto & Cheese Tomato Stacks


  • 4 medium tomatoes, sliced in half
  • 1 recipe pesto cheese (*see recipe below)
  • 1 recipe pesto (*see recipe below)
  • 1 1/2 cups sprouts
  • 3/4 cup kalamata olives, pitted, sliced in half
  • 3/4 cup pine nuts

To assemble:

Place bottom half of tomato on a plate and top with 2 tablespoons of the cheese mixture, top that with 2 teaspoons of the pesto mixture. Place tomato on top. Add a teaspoon of the pesto on top. Top with sprouts, pine nuts and olives.

Curing Cashew Cheese

Sun Dried Tomato Cheese


  • 2 cups cashews, soaked for 20 minutes
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1 tablespoon nutritional yeast, opt, not raw
  • 1 teaspoon probiotic powder (Body Ecology Brand is awesome)
  • 1 cup filtered water, add more if needed

Blend ingredients on a high speed blender until smooth. Add a bit of water if needed, 1 teaspoon at a time. Place a strainer lined with cheesecloth over a bowl. Pour mixture into the strainer. Cover with cloth and place a heavy stone or weight on top to press out extra water. Leave out to culture for 24 hours.

When cheese has cultured, blend in the following:

  • 1 tablespoon finely chopped garlic
  • 1 teaspoon black pepper
  • 1/2 cup chopped sun dried tomatoes
  • 2 tablespoons chopped basil

Pesto Sauce


  • 1 1/2 cup pine nuts
  • 3/4 cup basil
  • 2 cloves garlic, chopped
  • 2 teaspoons olive oil
  • 1/4 teaspoon sea salt
  • 2 tablespoons lemon juice

Blend all ingredients in a food processor until creamy. 


Zucchini "Spaghetti" with Pesto Sauce

Making Zucchini Noodles on the Spirooli


Oodles of noodles!

So tell me, what's YOUR favorite Italian dish? Have you created it raw? Yes? Let's see it! No? Let's do it! Post a comment below!! 

In Love and Health, Lori Clayton, LMT, CHHC