Mushroom jus and a delicious raw food winter salad
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...
MUSHROOM JUS (as seen in Festive)
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
2 carrots
2 tomatoes
1 avocado, meat only
mushroom jus
-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.
