Kurt ran a company called Kurt’s Cuisine and part of his deal was a raw food box. I thought that meant that he would provide me with all the tools necessary to make the food for myself. Wrong. The idea was to make dinner for you for an evening. At $60, if you think about what you would pay at a restaurant, that is a pretty good deal for 4 people.
My mom came to town and I wanted to do something special with her. We went to the spa for massages and facials and hung out and had wine, and then we went to Kurt’s to his country house in Newfield for dinner. He had rawked (hahah, raw cooked… I just make that up) lasagna using zucchini and pumpkin seeds, salad, an smoothie of some kind, a side dish I can’t remember and a cashew orange torte. It was delicious, but I found a knife tip in my meal. We had a laugh, and enjoyed the moment.
Being that it was only our 3rd meeting, I didn’t know anything about him yet. He shared his collection of art that he had done and talked a bit about his history. He shared some stories and provided some thoughtful insight to where he was with his Zen practice and his life. My first inclination when I met him was ‘he’s cute, but he likes himself too much.’
This conversation changed everything. He was sensitive and sweet, showed my mom his artwork and genuinely provided him with feedback, and he listened. He was thoughtful. So, at the end of the evening my mom paid the tab of $60 and then I gave him a $20 tip (I am a very good tipper).
As we walked away, she said, “I don’t know why you aren’t considering Kurt as a potential mate. He is great.” And that was that.
Make Your Own Raw Lasagna at Home
2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
4 teaspoons maple syrup
2 teaspoons sea salt
Pinch hot-pepper flakes
2 cups packed basil leaves
1/2 cup raw pistachios
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper
3 medium zucchini, ends trimmed
3 medium Heirloom tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Garnish: whole basil leaves
Lemon-Pignoli “Ricotta”: Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce: Place all ingredients in a blender, and process until smooth.
Basil-Pistachio Pesto: Place all ingredients in a blender, and process until smooth.
Lasagne: Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.
Recipe can be found at: