You've had a long day and all you want is something good to eat fast. This is a good food fast recipe to keep you out of the fast food lane.
A few years ago I found Ani Phyo, Health and Wellness Expert, on You Tube, after trying some of her recipes I purchased several of her cookbooks and subscribed to her channel. The information she shares is valuable to anyone who wants to go fully raw or just reduce processed foods and add more fresh living foods to their diet for optimum health.
There are many advantages of eating raw whole foods, but these are the top ones for me.
- Higher nutrient values, because they haven't been cooked.
- Gentler on the digestive system, the body can process raw foods faster, which makes it a great way to detox without starving yourself.
- Can help reduce the risk of cancer. There is more oxygen in fresh fruits and vegetables, eating them puts your body in a higher oxygenated alkaline state, and cancer cells can't survive in that kind of environment.
- Best of all, energy. When I am eating more fresh raw meals, I find I have much more energy to get through my days and it gives me natural energy for my runs.
This recipe is an adaptation form one of her recipes I found on her You Tube channel.
Instead of using soy sauce I used raw coconut aminos, it's soy free and has 65% less sodium. The brand is Coconut Secret, I found mine at Whole Foods, if you can't find it, you can use reduced sodium soy or tamari sauce. I didn't have a pear, so I just omitted it, but the recipe still worked out fine.
I used a mix of shiitake and baby bella mushrooms and since I had a sweet pepper I wanted to use, I added it to the mushrooms.
While the mushrooms are marinating, make the sauce.
After only 15 minutes the mushrooms were ready to serve, with that hearty meaty feel.
Assemble, spoon on sauce and enjoy!Print
- 2 cups, sliced shiitake mushrooms
- 2 cups, baby bella mushrooms
- ½ cup, sliced sweet mini peppers (optional)
- ½ cup, raw coconut aminos
- 3 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- ¼ cup raw coconut aminos
- 2 tablespoons, miso
- 1 tablespoon agave nectar
- 1 teaspoon, hot chili oil
- 1 teaspoon, toasted sesame oil
- 1 head of Boston, Bibb or Romaine lettuce, washed and separated
- broccoli and carrot julienne strips (I purchased pre-cut from produce department)
- mung bean sprouts
- Place mushrooms and peppers in a medium bowl, add in raw coconut aminos, garlic and oil, stir and set aside.
- In another bowl, stir together aminos, miso, agave, chili oil and sesame oil until well combined.
- Scoop mushrooms into lettuce, draining off most of the liquid.
- Top with broccoli, carrots and mung beans and drizzle on sauce.