Raw Italian Sandwiches!

Recently, my friend Kim and Jen came over for a visit.  I have a new kitchen island, and I was excited to use it with company over! I l love to entertain and share good food! This island adds so much to the kitchen. It is a central focal and gathering point, which I love. Anyway, Kim and Jen are eating more raw foods and are interested in learning all that they can from those of us eating high-raw. I was going to serve this awesome bread with a salad, but as I started cutting up the bread, I had a new idea.

I cut the bread rectangularly and spread these with cashew mayonnaise. I then topped them with shredded Romaine and avocado that was tossed in olive oil and apple cider vinegar. I added sliced tomato and some yummy raw garlic dill pickles, fresh dill  and then finished it off with some pink salt and pepper.

As I prepared everything, I was chatting with my friends who were watching this new creation unfold. One thing that I have learned from shifting to a raw lifestyle is, never be attached to the recipe you thought you were going to make... Just go with the flow and inspiration in all that you are creating. Many times, my new creations become part of my regular rotation of raw favorites. These are definitely something I will be making often. It's pure and simple and I couldn't believe how much they reminded me of the Italian Subs that I used to like from our local sub shop.

Zucchini Orion Bread

1 1/2 cups chopped zucchini
1/2 cup chopped sweet onion
1/2 cup extra-virgin olive oil
1 tsp pink Himalayan salt
1 cup ground almonds (I use a coffee bean mill)
1 cup ground golden flax seeds

Place the zuke, onion and oil is a food processor and puree. Remove and in a bowl add zuke puree, salt, almond meal and flax meal. Spread evenly on an Excalibur Dehydrator teflex sheet. Dehydrate on 104 degrees for 4 hours, then flip for 6 more hours.

Raw Cashew Mayo

1/2 cup soaked cashews
2 Tbl nutritional yeast
2 Tbl olive oil
1 Tbl of Organic Tahini
2 tsp fresh lomon juice
1/2 cup water

Blend all ingredients in your amazing Vitamix or other blender. Will keep for 5 days in the fridge. You can make a double batch, then make a raw mock-tuna recipe the next day and use this mayo!

You can then add whatever you'd like to this basic recipe. I've added garlic and fresh herbs to mine before. I added Italian Seasoning when I made this recipe.