Stuffed Portobello Mushroom Stuffed with Basil Pesto

Stuffed Portobello Mushroom Stuffed with Basil Pesto

Raw Portobello Mushroom Stuffed with Basil Pesto

Basil Stuffed Portobello Mushroom

Stuffed Portobello Mushroom Stuffed with Basil Pesto

A beautiful presentation for company and the preparation is deliciously quick. The only time spent, is when the mushrooms are in the dehydrator getting warmed up.

These mushrooms will be plump, juicy and tender after they are heated. If you don’t have a dehydrator, you can set your oven on the lowest heat and leave the door open. The thing to remember is that to keep the enzymes and nutrients in tact, keep temperature at 105 – 115 degrees.

If using this dish as a starter course, use baby Portobello’s and allow 1-2 per person

Serves 2

2 large Portobello mushrooms—or 6-8 baby Portobello’s
4 tablespoons coconut aminos, Tamari or Nama Shoyu
2 tablespoons extra virgin olive oil

Raw Basil
Makes 1 Cup
1 1/2 cup fresh basil
1/2 cup walnuts
2 cloves of garlic
1/4 to 1/2 tsp salt
Pinch of fresh ground black pepper
1/4 cup olive oil (depending how oily you like it)

Place walnuts in the food processor, pulse in the food processor. Do not make them too fine you just want to chop them a bit.
Add the basil, and garlic to the food processor and pulse to break and mix the ingredients.
Scrape down the sides in the food processor with a rubber spatula and gently pulse again. Be sure not to over-work the mixture. Add the salt and pepper and slowly add the olive oil while the food processor is running. I pulse the whole time to make sure it’s the proper texture, which is semi-smooth.

With a damp paper towel, clean off the mushroom cap and remove the stem.
Trim the bottom of the removed stem piece and cut lengthwise in half. Marinate mushroom caps and stems in a 3 tablespoons olive oil and 2 tablespoons of Tamari or Nama Shoyu.
Turn mushrooms over to coat them well with the oil mixture, if more is needed sprinkle some onto the mushrooms.
Choose two small salad plates that will fit into your dehydrator shelf. Or if using baby Portobello’s use a baking dish
Place one mushroom filling side up on each plate and reserve remaining oil mixture.
Fill mushroom caps with a generous amount of the pesto mixture, smoothing out as you go, usually 2 heaping tablespoons or more. Place the marinated stems on the plate.
Add a thin slice of tomato to top the pesto or fresh chopped tomatoes. Pour the remaining oil mixture on top, or if none left, put a dash of Tamari or Nama Shoyu on top.

Put the dishes on 2 trays of your dehydrator and dehydrate at 110 degrees for 1-2 hours depending how thick the mushrooms are. You can tll the mushroom is done when the outside rim turns dark and gives a cooked look.

When ready to serve squeeze some fresh lemon on top.
With love, Mimi Kirk, LIVE RAW

Mockarita

Mockarita

 

Mockarita
Mockarita – Page 85 in LIVE RAW

Serves 2–3

1 orange, juiced
1 teaspoon lime, juiced
1 teaspoon agave or sweetener of choice
1/4 teaspoon orange zest
1 cup soft tropical fruit, pineapple, mango, or papaya
1/2 cup Kombucha
1/4 cup unflavored sparkling water
1 cup ice
Blend all ingredients except Kombucha, sparkling water, and ice. Blend until smooth. Add ice and blend until smooth and slushy. Pour mixture into margarita glasses, and divide Kombucha and sparkling water into glasses and stir to combine. Add a wedge of lime to the rim of the glass.

Raw Onion Crackers

Raw Onion Crackers


Raw Onion Crackers

Onion Crackers
Makes approx 50 crackers (go to youtube to see my onion cracker recipe video demonstration)

2 cups almond pulp, wet from making almond milk
½ cup sweet onion, very finely chopped
¼ cup olive oil
2 cloves garlic, crushed
½ cup light color flax seed, ground very fine in a coffee grinder or spice mill
(in my video I used whole flax seed as I forgot to grind them for my demonstration, but I recommend grinding as whole seeds do not bind as well. if you use whole seeds, you should soak them 5-6 hours so they become gelatinous)
6 fresh basil leaves, finely chopped
1 teaspoon Italian seasonings
A dash of Braggs Aminos, gluten free Tamari or Nama Shoyu
Himalayan salt to taste
Water as needed 1/4-1/2 cups

Soak 1½ cups of almonds in water overnight. Strain, add to your blender with 4 cups spring water, 2 dates and ½ teaspoon vanilla. Blend until very smooth. Strain through a nut filter bag, but don’t get out every drop, leave a little moisture in the pulp. Refrigerate the almond milk and use the pulp for the crackers. Will yield about 2 loose cups.

Put all ingredients in a bowl and blend very well until everything is incorporated, adding water as needed.

Place a small amount into your palm and roll into a ball. Place on non-stick dehydrator sheet and press down to make the cracker thin. Make them the size you best prefer. Continue until all mixture is used. I think of them as potato chip size.

Dehydrate at 105 for 8 hours and then flip over and remove the non-stick sheet, leaving the cracker on the mesh screen. Dehydrate another 6-8 hours until the cracker is dry and crispy.

Depending on the dampness of the mix, dehydration time may vary, so check after
4–5 hours to see when to transfer onto the mesh screen. Finished crackers will be dry and crispy.

Muesli – Raw Morning Cereal with Almond Milk

Muesli – Raw Morning Cereal with Almond Milk

Muesli - morning cereal

Serves 2–3

1 cup raw almonds, (soaked preferred) or nuts of choice
6 medjool dates, pitted
1 heaping tablespoon coconut oil
1 apple, grated
½ cup plump raisins, cranberries or both
½ cup large coconut flakes
Top with sliced strawberries, blackberries bananas, or fruit of choice
A sprinkle of cinnamon
Rough chop nuts in food processor, keeping it a rough texture. Remove to a bowl. Rough chop dates. Remove to a bowl and blend well. Add coconut oil and mix in well. Add shredded apple, (with a little lemon on them), add raisins and coconut flakes, mix with a spatula to break apart and combine all ingredients well.
Place portion in a bowl and top with sliced strawberries, and banana. Sprinkle on cinnamon and top off with home made almond milk.

Sprouted Wild Rice Tabbouleh

Sprouted Wild Rice Tabbouleh


sprouted wild rice tabbouleh

you can see a video demonstration on Youtube
(there are many spellings for Tabbouleh)

 

I usually make a large amount to eat for a couple of days. Good served cold or at room temperature.

1/2 cup sprouted wild rice
or ½ cup cauliflower if you don’t want to sprout
1/2 medium tomatoes, chopped
1 cup cucumber, seeded and chopped, or one Persian cucumber not seeded
2 large bunches parsley, finely chopped
2 scallions (green onions), chopped
2 tablespoons fresh mint, chopped

To sprout rice, put ½ cup wild rice in a tall Mason jar, fill with spring water and put the lid on. Take out the bottom 6 shelves in dehydrator and place the jar on the bottom. Set the temperature at 105–110 and leave overnight. Rice will split open and you will see white pieces. Rinse and use immediately, or store in refrigerator. You can sprout in a jar and leave it on your sink, but it takes 4-5 days. Be sure to rinse at least twice a day and drain water out if you sprout this way. If you want to make other dishes with the sprouted rice, put 1 full cup in Mason jar and proceed as above. If using cauliflower, pulse-chop in food processor, making into small, rice-size pieces.

Place all ingredients into a large salad bowl.

For the Dressing
4–5 tablespoons extra-virgin olive oil, or to taste
Juice from 1 lemon, about 3 tablespoons
Himalayan salt and fresh ground pepper to taste
Mix chopped ingredients with dressing and toss well. Top with pine nuts if desired.

Pasta alla Checca

Pasta alla Checca

Pasta alla Checca

Pasta alla Checca

you can see a video demonstration on youtube

Serves 2

One of my favorite Italian foods is simple pasta. One of my favorite kitchen tools is my spiral slicer. It turns zucchini into pasta noodles that not only look like the real thing, but taste like the real thing, especially when topped with traditional Italian checca.

Pasta alla Checca is a dish created in Italy and served in the summer months when tomatoes are at their peak. It consists of uncooked tomatoes and simple Italian herbs, basil, and the outcome is molto bono (translated means “very good”)! This dish can be eaten at room temp, (my preferred way) or warmed in a dehydrator.

2 large zucchinis
2 large tomatoes, diced, heirloom if possible
or heirloom cherry tomatoes
1 clove garlic, minced or crushed
1/2 cup raw olives, coarsely chopped
? cup capers
1–2 teaspoons herbs, thyme, rosemary, marjoram, or Italian herbs of choice
15 fresh basil leaves, ribbon-sliced or torn
½ cup extra-virgin olive oil, or to taste
Himalayan salt to taste
Freshly milled black pepper to taste
Chili flakes, (optional)

Peel zucchinis or leave skin on. It resembles actual pasta without the skin; however, the green color is appealing to the eyes, so it’s your choice.
Spiralize zucchinis, or if you do not own this kitchen tool, use a potato peeler and make long flat fettuccini-type noodles. You can purchase the spiralizer by clicking “Shop” on the top menu bar and then checking out by category upper left.

Put tomatoes, garlic, olives, herbs, capers, olive oil, basil, salt and pepper in a large bowl. Place spiralized zucchini on top and toss until well combined.

To Serve
I use an empty can with both sides removed as a mold to stack the pasta high on the plates. Put a portion of the pasta mixture into the can and tap down lightly to firm shape. Slowly lift the can up. Top with some of the chopped tomatoes, more basil if you like, and sprinkle on Parmesan nut cheese.

Cashew Parmesan Cheese
1 cup cashews
1 clove garlic
Salt to taste
Place all ingredients in food processer and pulse chop until very small pieces, like Parmesan cheese would look.