More Raw Yumminess

It feels good to get back to eating some really healthy and yummy food.  I never impose my diet or eating habits on anyone else, so while we had guests I put several things aside and just went with the flow.  In doing so, however, my body is now craving certain foods like these delectable stuffed mushroom caps.

They are pretty simple to make so I’ll include the directions.

 

Clean and de-stem mushroom caps (as many as you plan on making)

Marinate caps in a bit of extra virgin olive oil and nama shoyu (raw soy sauce) for about 30 minutes (I stir them around… filling up the caps a bit with the marinade to help break down the mushroom like they would be if they were cooked).

 

I choose to stuff these with a sun-dried tomato sunflower seed pâté.

 

Ingredients:

1 cup sunflower seeds, soaked at least 1 hour
1/3 cup soaked sun-dried tomatoes

1 teaspoon nama shoyu
1-2 tablespoons lemon juice
1 clove garlic, crushed
2 teaspoons fresh basil or parsley, minced

1 tablespoon red or green onion, minced

1/3 cup water
1/2 teaspoon salt
Dash fresh ground black pepper or cayenne

 

Directions:

Mix the first seven ingredients plus two tablespoons of water in a food processor until it begins to break down and form a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Drizzle in more water until it reaches a consistency you like. It should resemble a hummus or any other spread. Add only enough water to get the consistency you like.  Add salt and pepper to taste.

 

The pâté will keep for several days if kept in a separate air tight container.  I like to use it with cut up veggies or served wrapped up in lettuce leaves or bell pepper boats.

Another go to dish, of course, is a great salad.  It is always easy to whip up a lovely green salad and throw in whatever I have fresh in the refrigerator or from the garden like mini bell peppers, mixed lettuces, carrots, red cabbage, radishes, etc.

And it’s even easier to concoct a delicious dressing with a little Dijon mustard, some honey, apple cider vinegar, a little extra virgin olive oil and then add salt and black pepper to taste… I just eyeball it and it turns out great every time. 

 

Enjoy!