Stuff Mushrooms

Day Three of Raw Challenge!  I bet you’re wondering what the heck we’ve been eating, eh?  Here’s a look at what I/we ate today along with a recipe for stuffed mushrooms which was modified from Brendan Braiezer’s newest book Thrive Foods.

8:00  Green Tea, Orange (Pre-run)

10:00 Recovering Smoothie:  banana, frozen blueberries, frozen strawberries, handful swiss chard, 1/2 cucumber, hemp protein, flaxseed, maca powder, chia seeds, squeeze of agave nectar, water

1:00 Big Salad:  Mixed greens, sprouted quinoa and barley, carrots, green pepper, left-over salsa (from our raw New Year’s Fiesta), almonds (soaked).

4:00-6:00  Dried mangos, 1/2 pear, raw almonds (snacking)

7:30 Raw green soup, stuff mushrooms, small green salad

9:30 Yogi bedtime tea

 

Stuffed Mushrooms

Ingredients:

  • 15-20 button mushrooms
  • bit of olive oil and salt (to massage mushrooms)
  • 1 cup raw almonds, soaked
  • 1/2 green pepper
  • About 12 sundried tomatoes (soaked)–he uses red bell pepper, I didn’t have any.
  • 1 celery stalk
  • 2 cloves garlic
  • 1/4 cup olive oil
  • salt to taste

Directions:

  • Soak almonds for about 6 hours in purified water (I try to keep these guys on hand in my fridge)
  • De-stem mushrooms and massage caps gently with olive oil and salt.  Brendan says to let them sit for 2 hours but I couldn’t be bothered. We were hungry!
  • Mix/chop the almonds, green pepper, sundried tomoatoes, celery, garlic, olive oil and salt in a food processor.
  • Stuff the mixture into the mushroom caps.
  • Eat those suckers.

I had left over filling. I'm spreading that goodness on a big ol' leaf tomorrow and wrapping it up. yum.

Happy Eating!

 

 

 

 

 

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