Saturday, September 10, 2011

Raw Sprouted Chili


I just love the "meaty" taste of portobello mushrooms and I knew they could make an amazing raw chili. I began combining a salsa recipe with my idea of a raw sprouted chili and the result was this:

by Elizabeth at

2 large, organic, portobello caps, finely chopped
2 organic tomatoes, diced
1/2 a sweet onion, diced
1 T First Cold Pressed Olive Oil (optional)
pinch of Himalayan pink salt
1 organic cucumber, finely diced
1 organic carrot, very finely diced
1/2 C sprouted lentils
1/4 C sprouts (broccoli, clover, or alfalfa)
1/2 C organic corn, cut off cob (raw)
1 T chili powder (less for mild chili)
pinch of red pepper flakes
1/2 T cumin
2 T sun dried tomatoes, diced
1 lemon, juiced
1/2 C fresh cilantro
1 clove garlic, pressed

Directions: Simply combine all of the ingredients in a mixing bowl and gently toss until incorporated evenly. Serve and enjoy! Keeps refrigerated one day.

I topped mine with a dollop of Poppy Seed Dressing. I learned how to make this amazing dressing at my Raw Chef Training at CHI. If you want some inspiration to incorporate more raw living foods into your lifestyle or if you are in a raw recipe rut, go here for some inspiration!!

+JMJ+Today I am grateful for a day of nature exploring with all 5 children. We observed a turtle, black racer snake who shed his skin on our front porch, several anoles, LARGE grasshoppers, tadpoles and butterflies. Quite a day!


Andrea Pirkey, Jason Powers said...

This looks like a great recipe!! I am going to need to get some supplies to grow sprouts since they got left behind when we moved and then I will try this recipe out, minus the corn due to allergy.


kelli said...

that looks fantastic! thanks for sharing the recipe!

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