What an amazing weekend I just had! I got back on Sunday from Portland, after attending the 3-day Nutritional Therapy Association Conference, where I learned SO much about nutrition, business, and much more from prominent figures in the holistic health industry. It was so good to connect with like-minded people and seeing my classmates who graduated as NTPs with me. Although it was such a great experience, it was also super tiring attending talks and workshops all day long. I didn’t really get to see much of Portland which I’m pretty sad about, but that just means I gotta go back to get the full experience I missed!
The day after I got back, C left to go to NYC for work, so we haven’t been seeing much of each other in the past week. However, one good thing that comes out of that is I get to cook all the things that he hates and I love. Like eggplants!
- Drain the soaked cashews and place in the food processor.
- Add the rest of the ingredients and blend until thick and creamy.
- Heat up the broiler.
- Brush both sides of the eggplant slices with avocado oil and sprinkle with sea salt.
- Place eggplant slices on a broil safe baking sheet and broil for 8 minutes, flipping them half way through.
- Take out the eggplants and lower the oven to 350 degrees F.
- Heat ghee in a a saucepan over medium high heat.
- Add ground turkey, garlic, and salt in the saucepan, stirring until the turkey is browned.
- Add marinara sauce into the saucepan, lower the heat, and let it simmer for 10 minutes.
- Remove from heat and stir in basil leaves.
- Spread out 1/4 of the turkey marinara sauce evenly at the bottom of a 8x8 baking dish.
- Take 1/3 of the eggplant slices and add a layer on top of the sauce, having the edges overlap.
- Spread 1/3 of the cashew cheese on top of the eggplants.
- Repeat these layers 2 more times, then top with remaining turkey marinara sauce.
- Bake for 30 minutes until the lasagna is bubbling.
- Let it cool for 10 minutes before serving.