Weee! I'm feeling a little extra excited today as in exactly ONE month from now, we will be kicking off with the very first Raw Food & Soul Adventures Retreat
in The Valley of Longevity. Whilst I finalise the recipes, which I plan to teach everyone on the retreat, there is one that keeps on reappearing over and over on the list and then immediately on my plate. I think you'll love it too, take a look...
150gm shiitake mushrooms
2 Tbsp liquid aminos
2 Tbsp extra virgin olive oil
Juice of ½ lemon
1 Tbsp white miso paste
-Slice the mushrooms into equal sized chunks.
-Mix together with the rest of ingredients and leave to marinate for 1 hour.
-Serve at room temperature or warmed in a dehydrator.
SALAD IDEA USING MUSHROOM JUS
Anything goes if you love the mushroom jus, the way I love it! But here is one ingredient combination that I'm finding extra satiating, especially on a chilly winter day:
handful of cavolo nero
1 avocado, meat only
-Destalk and roughly chop the cavolo nero, grate the carrots, and slice the tomato and avocado to your liking.
-Mix everything including the jus in a large bowl and serve.
If you think this idea is fun and the recipe is delicious, wait till you see my Christmas collection of 33 gorgeous drinks, meals, sides and desserts in Festive-The Best Raw Food Christmas Recipes. They are all in this eBook, available for instant download and enjoyment after purchase, here>>