blog, How To, Recipe

Marinade My Mushroom

BBQ Eggplant and Shrooms

They say the secrets in the sauce, which is true. But the magic is in the marinade. The trick to making raw foods that really knock the socks off of skeptics and lovers alike is dialing in a boot shootin marinade. Good news kids, most marinades are raw and vegan already. The basic ingredients are an acid, an oil, a sweetener, salt and spices. Unpasteurized apple cider vinegar or citrus juice is your acid. You can choose from any number of organic cold pressed oils. Use agave, palm sugar or yacon syrup if your hardcore raw vegan. And if you’re not so strict use raw honey or maple syrup for sweeteners. Use a healthy sun dried sea salt or Himalayan salt.  Spices… take your pick of chemical free options.

The recipe below is a BBQ style sauce/marinade which I used to marinade eggplant and crimini mushrooms. I marinaded these guys over night and then warmed up the mixture in the dehydrator for a couple hours. The results were delicious fabulous goodness.

This recipe is featured in my soon to be released recipe book entitled “The Live Food Experience”. Subscribe to my blog and be the first kid on your block to have your very own “Live Food Experience”.

BBQ Marinade

Amount Measure Ingredient Preparation / Option
3/4 C sundried tomatoes soaked 2 hours
1 C water use STS water
1/4 C palm sugar
3 T ACV
2 T tamari
1 T miso
2 cloves garlic
2 t ginger minced
1 t chili powder
1 t paprika
1 pinch salt
  1. Blend all the ingredients.
  2. Pour marinade over chopped mushrooms or veggies.
  3. Marinade overnight.
  4. Add marinade veggies to salads, soups and wraps.
blog, How To, Raw Food Adventures, Recipe

The Live Food Experience… In your very own kitchen!

Recently I prepared an in home dinner for 4 in Jacksonville, Florida. I have to say this is one of my favorite ways of introducing people to the magic of living foods. I’ve done a few these dinners in the past they all have been a great success. Most of the time there is a skeptic in the bunch or at least someone who doubts they will enjoy or feel satisfied with the meal. So far I’ve been able to leave everyone satiated, satisfied and smiling. Now there’s no telling whether or not they throw a pot pie in the microwave or thaw out a pizza once I’m out the door.

Thai Miso Soup

The menu from the other evening began with Thai style miso soup. Here’s the basic procedure:

  1. Start by warming 3 Cups filtered water on the stove, not boiling just hot to touch.
  2. Transfer the water to a blender. I had brought my Vitamix but any blender will do.
  3. Add 3 T of unpasteurized miso.  I used my favorite chick pea miso from South River Miso to make the broth. Add 1/2 an avocado, 1/2 or a full bell pepper (yellow preferred), 1 T of Thai Curry Spice from Mountain Rose Herbs,1-2 cloves of garlic, 2 t lime juice and 1-2 t of fresh ginger..
  4. Blend for for 30 seconds.
  5. Cut up some fresh basil add to blender and blend for 5 seconds.
  6. Pour into cups and add fresh cucumber batons, shredded carrot and bell pepper chunks.
  7. Garnish with a fresh basil leaf.

Next on the menu was a veggie medley Pad Thai creation. I used kelp noodles from Sea Tangle Noodle Co., spiralized zucchini and carrots and diced jicama to make the noodles. The sauce consisted of:

  • almond butter
  • water
  • unpasteurized miso
  • tamari
  • lemon juice
  • olive oil
  • palm sugar
  • ginger
  • hot pepper
Pad Thai with Almond Miso Sauce

I’m a big fan of this sauce. To me it’s good enough to drink straight. After I blend up a batch I swish water in the bottom of the blender and drink what’s left. Nothing goes to waste in the live food kitchen.

Dessert was the next order of business. I like to keep things delicious and easy at these dinner parties. I chose to make a mango banana sorbet. The sorbet is a easy 1, 2 recipe… 1. cut up and freeze fruit 2. pass frozen fruit through a masticating juicer with the blank plate… done.

I did make a special sauce to top the sorbet with. It was an agave cinnamon sauce. It consisted of:

  • agave
  • maple syrup
  • almond butter
  • agave powder
  • cinnamon
  • salt

I blended this mixture and put it in a squirt bottle. The agave came across very sweet to me and in the future I’d probably make this again with soaked dates or palm sugar instead of agave… regardless, it was still delicious! Schedule a Dinner Experience in your home today.

Making Sorbet
Mango Banana Sorbet