Tuesday, May 6, 2014

Raw Mushroom Pate

The other day I went to the Asian Market, as I mentioned in the previous post, and I was lucky to find some beautiful, fresh Shitake mushrooms. I had a small carton of button mushrooms in the refrig already and thought that combining the two would make for a wonderful Raw Mushroom Pate. Here are the ingredients and  how I put it all together:

Raw Mushroom Pate

by Elizabeth @rawlivingandlearning.blogspot.com

3 Cups of finely diced Shitake and white button mushrooms

4 leaves of fresh basil

1 Tbsp of low sodium Tamari diluted in 2 Tbsp water

1/4 Cup of raw sunflower seeds, soaked and dried

1/2 Tbsp dried onion flakes

1/2 tsp Italian spices

1 tsp coconut vinegar

1 small tomato cut into thin strips

1 small carrot spiralized

collard leaves as the wraps


I began by preparing the ingredients. The raw sunflower seeds need to be soaked for 30-60 minutes and then left to air dry on some paper towel. I also finely diced the mushrooms and measured out my spices. I diluted 1 tablespoon of low sodium Tamari in 2 tablespoons of water.


Next I prepared the tomato and the carrot for my garnishes. I cut the thick stem out of the collard greens so they could easily be wrapped up with the pate and garnish inside.



I rinsed, drained, and blotted the sunflower seeds with paper towel.
Using a hand chopper I chopped the seeds fine.

Next I mixed the spices, Tamari and coconut vinegar into the diced mushrooms and seeds.


To assemble, lay down a collard leaf and top it with some of the pate, carrots, and tomato. Roll up like a open burrito.
You could also use tender cabbage as your wrap or any leafy green that you love!

+JMJ+ Today I am grateful for the ability to share my recipes with the viewers of this blog and also via my account on Instagram. We all are learning so much from each other and the support and love is enormous!!

Monday, May 5, 2014

Stuffed Napa Cabbage Recipe

I am having so much fun with my Instagram account that I forget to post my recipes on the blog too! But the good thing about the blog is that I can add all the details and photos I want for each individual post, explaining in more detail than I can on Instagram.
I have been posting quite a few recipes and wanted to add one of them here, with my photos and complete details of preparation.
I made a Stuffed Napa Cabbage this week that was absolutely wonderful. I was lucky enough to find some beautiful, fresh cabbage and scallions at our tiny Asian Market the other day and these were my inspiration for this recipe.
In this recipe I used some organic zucchini and cauliflower. I used the smaller inner leaves of the cabbage to fill with the stuffing.

I also added some cucumber and tomato.

Scallions & Avocado & Diced Red Bell Pepper
Dice up all of the ingredients for the stuffing and mix well in a bowl.
Absolutely no seasonings required! The taste is amazing. Simply spoon the stuffing mixture into the Napa Cabbage leaves and enjoy!

+JMJ+ Today I am grateful for the time I had outside, seeing the wonderful world of nature through my children's eyes, right in our own backyard.




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