Raw Beets Ravioli

Mushroom & beet raw ravioli- looks amazing and taste even better:)

'Ravioli':

- 1 organic beet (will make 8 raviolis)

- 3 tbsp of olive oil

- Italian Herbs

- pinch of salt

Cut a beet in 1 inch thin squares to imitate the shape of ravioli. Once cut, soak in the olive oil, herbs and salt for at least 10 min.

Mushroom filling:

- 6 baby portobello mushroom

- half a cup of sprouted moong beans

- 1/5 of fresh ginger

- bunch of fresh basil

- half a cup of olive oil

- 1/4 cup of water

- Himalayan salt

- black pepper

Mix all together in the food processor.

'Cheese':

- 1 cup of cashews

- 1 tbsp of nutritional yeast

- 1 lemon (juice it)

- 3 tbsp of olive oil

- 5 tbsp of water

- 2 tbsp of Italian Herbs

Soak cashews for at least 20 min, drain the water. Mix all ingredients in the food processor until smooth and creamy.

Place beets on the plate, spread mushroom filling and 'cheese' between then, add extra 'cheese' on the top. Decorate with fresh basil and serve with arugula salad.