RAW Living and Learning

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 dilu...

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. Simpl...