RAW LASAGNA

2 C. almonds, soaked 12-24 hours
1 ½ C. sunflower seeds, soaked and rinsed
3 stalks celery
2 carrots
1 C. fresh basil
1 Tbsp. Braggs Liquid Aminos
1 clove garlic

Topping:
1 ½ C. sun-dried tomatoes, soaked 1 hour (save soak water)
1 C. fresh basil
1 clove garlic

Sea salt to taste

1. Process first set of ingredients in a food processor. In a glass rectangular dish, spread the base and pat lightly.
2. Process sun-dried tomatoes in a blender with a little soak water and blend until the consistency of icing. Add basil and garlic; blend to make a spread. Spread topping onto base and garnish with fresh parsley.

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