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The Raw Gourmet Blog

Mushrooms

I bought some enviro mushrooms but I’m wondering about the correct way to prepare them for a meal.

- Mary Reid


Nomi’s Answer:

I have no idea what enviro mushrooms are some mushrooms can not be eaten raw…once you know that you can eat them raw there are tons of recipes, usually they are marinated

There’s a great marinated mushroom recipe in my book Raw Food Celebrations.

Also posted in Ask Nomi | Leave a comment

A Little Raw – A Little Cooked

This is what I had for dinner last night.
It’s not all raw. So, depending on how
much hate email I get (Yes! amazing isn’t
it? People actually send me horrible mean
emails about various things I say in this
-the last time I looked-F’REE newsletter)
maybe I will include the occasional part
cooked/part raw meals I sometimes make.
 
Because I know and you know that most people
including my (mostly) wonderful newsletter
readers aren’t always ALL RAW. They are SOME
RAW and aspire to be MORE RAW. Well I’m
mostly raw and sometimes eat some cooked
food…it’s wise to eat ‘your percentage’ of raw
at each meal (50/50, 60raw/40 cooked,80/10 etc)
you don’t have to think so hard that way.
 
Really this isn’t a recipe it’s just something
I made and ate and perhaps may never make
and eat again, tho it was pretty tasty so
I might. If I remember. Or not.
 
My friend Dr. Ritamarie Loscalzo gave me a bag of sea palm
seaweed last weekend. I had never had it before.
It tasted good right from the bag, hard and crunchy
and very salty. I thought it would be really good soaked
so here’s what I did:
 
I took about 4 heaping Tablespoons of the sea
weed and put it into a small bowl. Added water to cover.
After awhile (sorry I don’t remember how long, maybe
10 minutes?) I drained the water out.
 
Then I put water in the bowl of seaweed again. Now
I was formulating in my head what to do with it, so
I added some dehydrated tomato slices to the
seaweed and water.
 
I had made these slices myself last fall when I bought
a ton of big ripe red tomatoes on sale. Actually these
weren’t as tasty as I’d hoped so I wound up dehydrating
a bunch, thinly sliced.
 
When I could see that the tomato slices had begun to
soften I drained the water out again. (maybe took
5-7 minutes) I lifted out the tomato slices and put
them on a cutting board and cut them up into
bite size pieces.
 
To the seaweed mixture I added the following:
1 teaspoon sesame oil (toasted not raw)
1/4 teaspoon cinnamon
a dash of cayenne
dash or two of Trocomere (brand name nice seasoning)
couple splashes of coconut aminos (health food store)
2 Tablespoons minced olives
few drops of organic lemon oil (I like Simply Organic
brand, the brand really matters in this case, this
is oil, not extract)
 
Stir well, taste, adjust seasonings. I was planning on
using a few drops of maple syrup but it didn’t need it.
 
Meanwhile I was baking Dutch Yellow baby potatoes.
(Melissa’s brand). I haven’t eaten white potatoes in
forever but decided to try them out since my friend
Kevin Gianni says the indigeneous people of Peru
just about live on potatoes -there are a zillion varieties.
 
I put the cooked baby potatoes in a large shallow bowl
(a plate would do) and cut them up a bit and mooshed
them (this is a technical culinary term that means
mooshed them with a fork). I put a few drops of olive
oil on the potatoes.
 
The olive oil I used I will probably never see again,
a friend sent it to me from France (Thanks Joyce
you are the best) and it is infused with real asparagus,
so it’s a pretty green and tastes a bit like asparagus.
Very Cool.
 
Then I dumped (another culinary term means poured
over) the seaweed tomato mixture onto the hot mooshed
lightly oiled potatoes.
 
This was a particularly filling and satisfying meal. For me
it was high fat as I seldom use oil or any kind of added
fat. It was good too that I had it for dinner as those
potatoes are a carb..best to eat carbs later in the
day and protein at lunch. It takes approximately four
hours for most proteins to digest, whereas carbs
digest more quickly and they also help your body
relax and get ready for bed.
 
Eating protein then going to bed soon after, leaves your
body with the job of having to digest and sleep at the same
time this isn’t a great combination.
 
Anyhow…rather than send me hate email because you think
I am evil that I mentioned cooking food in my raw food
column, do me a favor? Just unsubscribe. I’d be so grateful.
Thanking you in advance.
Also posted in Recipes | Leave a comment

Chocolate pudding

The Raw Gourmet Recipe Corner

It’s a really good time to put some
sweetness into life.

This recipe is really quite Divine.
I hope that you enjoy it.

There are a couple of funny stories about
this recipe below.

Chocolate pudding/Pots De Crème Au Chocolate
This recipe is very satisfying, it lasts a few days
in the refrigerator and no one can tell its base
is avocado! The grated orange zest adds a nice gourmet
touch, you can’t really taste the cayenne, you’re
not supposed to; it just adds another layer
of taste. But do feel free to leave it out!
The salt, cayenne, orange zest, cacao nibs and
even the vanilla are there to lend complexity and
richness of flavor to the recipe, it’s what takes
plain chocolate pudding and elevates it to
Pots de Crème Au Chocolate!
Serve plain or top with a dollop of Cashew Crème.
INGREDIENTS
2 Medium size ripe avocados

Agave nectar to taste (start with 1/4- 1/2 cup,
or use soaked dates,
or maple syrup which is not raw)
[ I like to use a combination of  sweet products.
For a lower glycemic /carb/lower calorie approach  
you could also use stevia plus 1 or 2 other sweeteners
ike dates or any of the newer sweeteners like coconut sugar]

1 vanilla bean or 1 teaspoon vanilla extract
[with a high speed blender I use the whole vanilla pod
I don't bother to scrape out the seeds and pulp]
Pinch of sea salt

dash cayenne

1-2 tablespoons raw cacao nibs (optional)

3-4 tablespoons raw cocoa powder (or to taste)

Water-enough so blender will run smoothly,
about 1/4 cup or a little more

1 teaspoon of dried or fresh orange zest (add last and
just pulse blender or stir in)
DIRECTIONS
In a blender, blend well. Put in ramekins and refrigerate.
Tastes even better the day after you make it.

Variation: This recipe tastes wonderful without the
chocolate in it as well, it tastes like vanilla pudding!
But it’s a very GREEN vanilla pudding.

Note: I grated the zest the night before I used it and I
left it out for the night to dry in the air. It was perfect
the next day. If you are crazy for the taste of orange
zest you could use more than 1 teaspoon as
this was fairly subtle- you could taste it, but it wasn’t
overwhelming. It was 1 teaspoon when fresh,
when dry the volume is reduced.

Note: When you put the pudding in each ramekin,
smooth the top with a spatula and clean around the edge
with a paper towel so your presentation is pristine.
Cashew Crème

1 cup cashews
3-4 dates or more to taste
1/2 vanilla bean (see below)
DIRECTIONS
Soak cashews overnight. Drain. Put in blender with
just enough water  to allow blender to do its job.
Add only enough water to make it smooth,
then add dates one at a time, or agave syrup or
maple syrup to sweeten, taste for sweetness. You
want to achieve a fluffy whipped-cream type consistency.
I like it best when vanilla is added too.
The same sweetener notes as in pudding recipe
apply to this one..tho the dates really assure
a just-right consistency.

1 cup of cashews will make 1 1/2 or more cups of cashew
crème. If using dates, start with 3-4 then keep tasting
until it’svsweet enough. Use 1/2 vanilla bean or 1
teaspoon vanilla extract,  or approx 1/2 teaspoon
raw vanilla powder-all to taste.

Funny Stories
I was living in North Carolina when I developed this recipe
and it took  quite a few trials before I felt it was awesome
and perfect. I didn’t want to eat it all! I was friendly
with quite a few of my neighbors in this conservative,
meat eating, pig roasting community.

The real test of this pudding’s taste was proven
with two of my friends husbands. One of them ate
no vegetables at all! (I was puzzled by
this because he was a very good looking man
who seemed very healthy and athletic and trim)
and he would never eat it if he knew it contained
avocado in it. (ok avos technically a fruit maybe
he sometimes ate fruit but never an avocado)

So I brought it over in it’s little colorful ramekins
and they enjoyed it for dessert, the report is he loved it!
And never suspected a thing!

Similar story with another friends rather elderly husband
who was very fussy about food and not interested in
anything healthy either. He was used to pudding made with
milk. He loved it! She eventually bought a blender from me
so she could sneak healthy food into him!

So this pudding has passed the SAD eaters test with
flying colors;safe to bring to a church pot luck!

Another reasonably simple recipe brought to you by
your friend Nomi Shannon, The Raw Gourmet

Also posted in Recipes | Leave a comment

Mongering and Panic

RE: the Fear Mongering and Panic about the Nuclear Plant Situation in Japan

A voice of reason, this note is from a friend of a friend who works at a nuclear power

plant here in California,  His background is Nuclear Engineering/Bio Medical Sciences.


I am not going to mention his name because I did not ask his permission to print this as I don’t directly know him. I am just really -I don’t know quite what word to use? Annoyed? Aggravated? Disgusted? Shocked? Appalled at the news coverage that is just engendering fear and this includes the natural health world. I hope that this scientists opinion and the websites her recommends calms everybody down.


I would not want to think that the run on iodine and other substances is due to human greed. People trying to make a buck by creating fear.

+++++++++++++++++++++++

Nuclear plants in Fukushima, Japan

There are six units at Fukushima Daiichi.  I say that because
there are four more units at nearby Fukushima Daini.
Most folks haven’t heard anything about them because they
shutdown and have been maintained in a successful, uneventful
shutdown since the earthquake.
All the operating Daiichi units shutdown when the earthquake
occurred, along with several other nuclear plants in Japan.
The problems began when the plants lost offsite power due
to the earthquake – power lines were downed so electrical
power for equipment was not available from outside sources
(like other power plants).  Of course this was true for much
of the surrounding area including hospitals, businesses,
homes, etc.  Nuclear plants have backup diesel generators
to provide emergency power in the event of the loss of offsite
power.  The diesels did start up immediately to provide
power but were then tripped off themselves.  The reason for
this is unclear to me – I’ve heard two stories: one that the
tsunami wiped out the diesel fuel tanks or two: that the
tsunami wiped out the cooling system for the diesels so they
couldn’t operate (like the required cooling for your car’s engine).
In either case, the diesels were no longer operable so the
entire plant was under what is called a Station Blackout.
Nuclear reactor fuel must be cooled even after the reactor
is “off” or shutdown.  Think of an electric range.  When you
turn the dial on an electric range to zero, the heating elements
stay quite hot and take time to cool.  Similarly the nuclear
reactor requires significant cooling for some time period even
when the reactor is shutdown.  Without the cooling, pressure
can build up and the water in the system can reach boiling.
The worst thing that can happen is that you have insufficient
water and you “uncover” the fuel so that there is little heat
removal.  The fuel can then reach high temperatures and
“melt.”  Even though it doesn’t really melt, the fuel is then
damaged to the point that very high amounts of radioactivity
can be released.
Systems should have been available to provide cooling water
to the fuel.  However, with limited power supplies, plant
operators have had to reduce pressure by venting the
systems so that the pressure was low enough so water
from firefighting equipment could be forced in.  They’ve
resorted to seawater because the plant fresh water supplies
have been exhausted, perhaps mostly boiling off to steam.
Once they vented the system, hydrogen gas that was
generated in the primary system traveled outside the
primary containment structure into the reactor building.
This type of reactor does not have big concrete domes like
most plants in the US but instead has a much smaller
containment structure surrounded by robust concrete
structures and a building with a fairly ordinary roof.
The hydrogen gas accumulated in the reactor building
and ignited at Unit 1 and the next day at Unit 3.  Those
were the spectacular explosions seen on TV.  Along with
the explosions, some radioactivity was released to the
environment.  Radiation doses outside the plant boundaries
were not high and were what is commonly described as “puff”
releases since the gases are puffs that dissipate quickly.
Not a lingering exposure.
Then this morning (Tuesday) Unit 2 suffered a similar
hydrogen explosion that some believe may have damaged
the primary containment, something that had not occurred
at Units 1 and 3.  Lastly, Unit 4 that was in a shutdown condition
before all this began, appears to have had a fire associated with
lubricating oil for some pumps, not a fire associated with fuel
as some media have speculated.  That fire reignited today
but was put out after about 30 minutes.

Consequences

As long as the fuel stays cold and covered with water as is
currently being done with seawater, there should be little
or no more significant releases of radioactivity.  Hence the
Japanese authorities request that nearby residents
(out to about 20 miles) stay indoors instead of evacuating.
People who lived close to the plant (~12 miles) were previously
evacuated.  The few reports of actual measurements indicate
that radiation exposure rates at the plant boundaries have not
reached any levels that present concern for health hazards and
have been reduced significantly.  The onsite doses have been
high and that’s why “non-essential” personnel from the plants
were also evacuated.  The only thing I’ve read so far about
workers is that one worker received about 10 rem, twice the
US regulatory limit, and a couple of dozen have been contaminated –
and cleaned up with soap and water.  Contamination like this is
not a significant hazard.  Reports also talk about some local
residents being monitored and a couple dozen of them also being
decontaminated.  Remember, instruments can detect levels of
radioactivity so low that we often mistake natural radioactivity
on clothing for plant-related contamination.
For the future, people on the radio speculate about losing the
ability to use the surroundings for many years to come.  That
is unlikely because it takes catastrophic releases of radioactivity
like at Chernobyl to cause that kind of contamination and
at this point, Fukushima is nothing like Chernobyl.
For the US, there is no health hazard at all.  Japan is simply
too far away.  Any releases would be so greatly dissipated
by the winds that it is likely we won’t even be able to detect anything.
I say that because after Chernobyl and Chinese atmospheric
weapons tests, we could detect radioactivity on the west
coast.  Nothing harmful, simply detectable.  Again, remember
we can detect radioactivity at levels literally billions of times
lower than are used in common diagnostic nuclear medicine scans.
So the “run” on potassium iodide (KI) out west is silly,
unnecessary, and contributes to fear mongering.
In the grand scheme of things, Japan has suffered from a
terrible catastrophe.  The thousands of deaths, billions of dollars
of damage, and heartache are huge impacts, even to a
well-prepared, tough society.  In comparison the damage and
consequences from Fukushima are really not that important.
The losses are so great across the land, that it is pretty easy
for the media to focus on Fukushima as an example of the
results of the earthquake and tsunami.  TV can only show
so much video of the hundreds of homes and cars and boats
being washed inland before the public becomes immune and
uninterested.  But the continuing unfolding story at the
nuclear plant that most folks fear anyway, makes for continued
bad news and bad news sells.  The flip side of Fukushima is that,
unless things go south in a hurry over the next few days,
the situation shows that the plant, although it’s essentially an
antique, still safely shutdown in the face of one of the largest
earthquakes in recent history but failed to meet the challenge
presented by the tsunami.  And even so, has not hurt anyone
yet and is unlikely to cause any long lasting health problems.
Compare that to refinery explosions, train wrecks, buildings
that collapse during earthquakes, hurricanes, tornados, crazy
guys with guns . . .   the list goes on.
If you want factual information without opinions,
I’d suggest <nei.org>   Yes, it’s an industry website but they
cannot afford to present biased information in this environment.
The only thing lacking (and I haven’t seen much anywhere)
are the integrated radiation doses at various locations due to
the releases and information on the radionuclides released.
But that’s some nerdiness that most folks don’t care about.
Or try the International Atomic Energy Agency at <iaea.org>


Also posted in Articles | Leave a comment

Red Cabbage Caraway Slaw

The Raw Gourmet Recipe Corner


Another ridiculously simple and easy recipe from
Nomi Shannon, The Raw Gourmet in an effort to
show that it’s not difficult to be all or high raw.
Really!

Red Cabbage Caraway Slaw

6 cups thinly sliced red cabbage

1 large onion, sliced very thin

1 tablespoon caraway seeds, or more to taste

1 teaspoon Nama Shoyu or Tamari

1 teaspoon water

1 teaspoon sea salt

a clean pair of rubber gloves

In a large bowl, combine the cabbage and onion.

Toss. Sprinkle the caraway seeds, Nama Shoyu,

water and salt evenly over the vegetables. Using

gloves, knead (massage) and toss the veggies,

crushing the veggies in your hands for 5-6 minutes.

(time it). It’s ready to eat! This will keep in your

refrigerator for 4-5 days.

Variation. For a more intense flavor, cover the slaw

with a plate and place a water jug or brick on top of

the plate for additional weight. Cover all with a towel.

Allow the slaw to marinate at room temperature for

2-6 hours. Remove the weight, refrigerate or serve.

Serves 4.


Also posted in Articles, Ask Nomi, Recipes | 1 Comment

Pudding or Sauce

The Raw Gourmet Recipe Corner
Puddin’ or Sauce?

Let’s get real today. How do raw folks REALLY eat?
Simply. Really. Simply. Try these ideas on for size:


Upgrade your apple to
Applesauce:
(tho there is nothing whatsoever wrong w just
eating an apple or two)


2 apples, chopped up (skin on if organic)
dash or two of cinnamon

blend.


Puddin’

this can be for you or your favorite child
(there’s a child in all of us, somewhere!)


1 banana, peeled
approx 1 cup of papaya or mango

Blend. top with berries if you have some.


You can do the same with:
1 banana
1/2 avocado

Blend, top with berries.


Allwell  under five minutes including washing out the
blender jar. Why do you keep thinking that eating
all or high raw is hard to do?


These tasty but simple ‘recipes’ are brought to you

by your friend, Nomi Shannon, AKA The Raw Gourmet

Also posted in Recipes | Leave a comment

Sunflower Pate

The Raw Gourmet Recipe Corner

Sunflower Pate

 

This recipe IMHO (in my humble opinion)

has it all: nutritious, delicious (alter seasonings

for your taste buds), versatile, inexpensive

(when you use sunflower seeds), good quality

protein, and…..(drum roll please) lasts up

to three weeks in your refrigerator!


(Let’s assume you have a modern refrigerator

and you don’t keep taking it out and leaving

it at room temperature for long periods of time.)


If you don’t own a food processor (great garage

sale item, thrift store item, in the back of your

mothers/sisters/ inlaws cabinet never used item.

Also you can find very inexpensive

versions at big box stores.)


My personal favorite is the 14 cup Cuisinart…

mine is getting on in years now and I have my

eye on the newest Cuisinart which has speed

settings and several container sizes–

it’s my birthday in May hint hint.


You can make this recipe in a Ktec or a Vita Mix

blender as well. You might need to add more

liquid. If you have a choice, use a food processor.


Sunflower Pâté

INGREDIENTS

3 cups sunflower seeds, soaked 8-12 hours.

Sprouted for 2-4 hours

1 cup fresh squeezed lemon juice

1/2 cup chopped scallions

1/4-1/2 cup raw tahini

1/4 cup liquid amino’s, or 2 tablespoons nama shoyu,

or pinch of sea salt with add’l water, or none at all

2-4 slices red onion, cut in chunks

4-6 tablespoons coarsely chopped parsley

2-3 medium cloves garlic, coarsley chopped

1/2 teaspoon cayenne pepper (or more to taste)

DIRECTIONS

Soak sunflower seeds 8-12 hours,(overnight works best) drain,

allow to sprout for 3-4 hours (leave out on counter)

no longer or it will taste bitter for this recipe then

thoroughly rinse and drain removing as many of the

thin inner husks that float to the top as possible.


If you are not ready to use the sprouted seeds

(no tail will be visible not to worry) put them in the

refrigerator til you are, this is important for this particular recipe.


In a food processor, process the sunflower seeds,

lemon juice, scallions, tahini, liquid amino’s,

onion, parsley, garlic and cayenne until the

mixture is a smooth paste.


When thoroughly blended taste and adjust the seasoning.


The taste of the  pâté will mellow out in a few hours.

Definitely best made in advance of eating.


Yields a large mixing bowl of pâté. (approximately 8 cups)


You will find this recipe in The Raw Gourmet

(written by yours truly) and you can watch me

make this yummy pate along with several variations

(how to make it taste Asian, Mexican, etc) on my DVDs so having

8 cups of pate can result in many yummy and different

tasting meals, because yes, you change out the flavors

using some of those 8 cups that are in the bowl…

one night Asian, next night Mexican…you get the idea…


There are just so many things you can do with pate.

Make it up on the weekend and eat from it all week.

Rollups, made in cabbage leaf, or Romaine or Collard leaf

or nori roll, of fill a red pepper with it, or cut out the seeds

from a cucumber and stuff it, or a zucchini…or spread it

on cucumber or zucchin rounds, or…spread it on thinly

sliced zucchin (the long way not rounds) pop it in the

dehydrator for a couple hours, roll up, dehydrate more…

what a great appetizer or snack….I could go on and on

for some time here….why don’t you send in your best

and yummy ideas that you do with pate?


Also posted in Recipes | Leave a comment

Seasonal Wild Greens Soup

The Raw Gourmet Recipe Corner

Seasonal Wild Greens Soup

This is an exotic and filling soup adapted from Sergei and Valya Boutenko’s delightful book: Fresh: The Ultimate Live Food Cook Book.

Cashews are not something I would recommend eating more than once in awhile-it is difficult to find truly raw cashews and when you do
they are very expensive.

I had a huge lambsquarters plant in my yard last warm season and am hoping it comes back,it was bigger than a car! I used lambsquarters often in my smoothies and it’s great in this soup.
Find a photo in a good foraging book; it is everywhere spring and summer, it’s a a mild and tasty wild green.

Lambsquarters isn’t available around SoCal right now but Malva is, so you can use malva (also a wild green) which is everywhere in
California in warm winter, and in other places in the spring or use baby spinach, or mache’ -Trader Joe’shas it right now, it’s my favorite green.
Pronounced Mush, really!

This recipe serves 2-3, it’s high in fat so it’s filling.

1 cup cashews (not soaked)
1 medium-large ripe tomato

1 1/2 cups water

2-3 cloves garlic
1 tablespoon finely chopped onion, or more to taste
juice from 1/2 lime

1 Tablespoon olive oil

1 teaspoon agave

1/2 teaspoon sea salt

1 cup fresh picked Malva, lambsquarters or Mache, chopped
1/2 medium avocado, cubed
1/2 red bell pepper, thinly sliced


In a blender, blend first 9 ingredients until very smooth. Pour into bowls. Stir in the additional three ingredients (greens, avo and bell pepper).

Top with edible flowers like nasturtiums (the nasturtium greens are up now in CA but not the flowers yet, at least not in my neighborhood)
or more chopped greens.
Also posted in Recipes | Leave a comment

Italian Dressing

The Raw Gourmet Recipe Corner
Italian Dressing

This is a fresh tasting dressing with a nice balance between the tartness of the lemon and the sweetness of the red peppers. Taste the dressing before adding the maple syrup, as it may be to your liking without the syrup. This dressing goes well with any salad, but it is an especially fine match for a salad of assorted greens. (from The little Book of Raw Dressings eBook (http://rawgourmet.com/rawnot-naked-salad-dressings-ebook)

2 red peppers, chopped

3 stalks celery, peeled and chopped

1 small cucumber, peeled, coarsely chopped

2 garlic cloves, cut up

3 Tablespoons chopped parsley

1 lemon, peeled, seeded, and cut into chunks

4-6 Tablespoons flax oil (or more to taste)

2 Tablespoons chopped fresh basil, (or 1 teaspoon dried)

1 Tablespoon chopped fresh oregano, (1 teas. dried)

1 Tablespoon maple syrup (or equivalent Stevia, or dates)

½ teaspoon Nama Shoyu (soy sauce) or sea salt to taste

3 Tablespoons water or more for consistency

Blend, adding enough water to make the right consistency for  dressing. Yields approx. 3 cups.

note: you can also very finely chop ingredients then put in a bottle and shake vigorously.

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Marinated Mushrooms

The Raw Gourmet Recipe Corner

This Yummy recipe was developed by me for my
book Raw Food Celebrations co-written with my
friend Sheryl Duruz. Sheryl wouldn’t touch a mushroom!
I had to convince her to put it in our book because she
was so averse.

People are funny about mushrooms, I’ve always
said people either love them or hate them, but now
in the raw food world there are many people who
feel they shouldn’t be eaten (Sheryl included).
On the other hand books have been written about
the healing properties of mushrooms.

I was horrified at the price of mushrooms around
the holidays. I had planned on making a huge amount
but when I went shopping for them I changed my
plans to something less expensive. The price has
gone down considerably. Supply and demand
I suppose.

Anyway…..I eat them occasionally. You can’t
tell these mushrooms have not been cooked
especially if you start marinating a couple of
days in advance.

I pair this recipe up with my Collard Greens ‘n’
Pot Likker and Sweet Potato Souffle; I’ve put
those recipes in this newsletter/blog in the past.
Very Raw Soul Food mix. Yum.

Marinated Mushrooms

A ‘Make-ahead’ recipe

From Raw Food Celebrations by Shannon and Duruz

Serves 8-10

Prepare 1-4 days in advance. Keep tightly covered in
the refrigerator, and toss once a day. If making it the
same day it’s being served, allow it to marinate at least
two hours at room temperature and toss the
ingredients often.

8 Portabella mushrooms

½ cup olive oil

2 green onions, thinly sliced

¼ cup fresh minced parsley

3 Tablespoons lemon juice or apple cider vinegar

2 Tablespoons finely minced onion

1 Tablespoon Nama Shoyu

2 clove garlic, finely minced

1 teaspoon sea salt

Remove the stems and gills from mushrooms. Wipe clean.
Thinly slice. Place all remaining ingredients in a shallow
bowl, add the mushroom slices and toss until evenly
coated. Let marinate at room temperature for one
hour. Cover and refrigerate, tossing occasionally.
Bring to room temperature before serving.

Note: mushroom gills can be easily removed with
the tip of a teaspoon

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