Nama Shoyu Marinated Mushrooms

The following information is for education only and is not meant to diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes. The statements below have not been evaluated by the FDA (or your country's equivalent). Any products mentioned are not intended to diagnose, treat, cure or prevent any disease.

Mushrooms are a favorite among raw-fooders and much of this is due to the multiple flavors that can be produced based on the method of preparation. Additionally, within this recipe, the coupling of olive oil and Nama Shoyu not only makes it a delectable treat, but also with numerous health benefits.

Mushrooms are known to be great for the bladder. Just eating a serving of 5 small mushrooms is enough to offer 31% of the RDA for selenium, which is an excellent source of anti-oxidants, which in turn curbs heart disease and stroke.

Olive oil is often used in recipes for it's ability to flavor a dish, however olive oil has some great nutritional value as well. Not only does olive oil reduce the risk of heart disease and stroke, but it also aids in the relief from symptoms associated with ulcers. It also balances fatty acids and aids in healthy digestion.

Nama Shoyu is an interesting ingredient that can always be substituted for salt in any recipe in order to produce some additional health benefits. Salt does not have any nutritional value, however Nama Shoyu offers the body Vitamin B3 (niacin), manganese and even protein. It also offers the body tryptophan, which leads to the production of serotonin. As a natural chemical that the brain produces, seratonin aids the body and the mind to feel positive and sleep well. However, being soy based (which these days is almost always defined as genetically modified and estrogen producing), I personally do not use it often.

Any recipe containing mushrooms are a sure bet in terms of taste and health benefits, and this recipe is no exception. With an interesting blend of seasonings, this recipe is sure to satisfy your taste buds and your body's need for good nutrition.

Ingredients:

• Mushrooms: 4 Ounces
• Olive Oil: 1/2 of a Cup
• Nama Shoyu: 1/2 of a Cup
• Cumin Powder: 2 Teaspoons
• Corriander Powder: 2 Teaspoons
• Balsamic Vinegar: 1 Tablespoon

Directions:

1. Cut the mushrooms into slices around 1/4 of an inch thick
2. Place the mushroom slices and the other ingredients into a bag or other sealable container
3. Shake the container, to coat the mushrooms with the maranade
4. Refrigerate overnight
5. Serve

Goes great with a variety of vegetables (e.g. broccoli, carrots, bell peppers). Stays fresh in the fridge for about a week.

Inspiration: Sarah Essential's Marinated Mushrooms

Mushroom Stir Fry With Broccoli

The following information is for education only and is not meant to diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes. The statements below have not been evaluated by the FDA (or your country's equivalent). Any products mentioned are not intended to diagnose, treat, cure or prevent any disease.

There are only so many salad recipes that one can stomach before wanting some sort of diversion from the typical toss of recipes. This recipe is just that, as it emulates stir fry, without the unhealthy fry. This raw food toss contains such a fragrant and delightful blend of oils and seasonings that will leave you saying "I can't believe it is not fried!"

The specific oils that are blended in this recipe include olive oil which is an essential ingredient in raw food recipes that consider making ingredients palatable. Honey offers a sweet taste when is often unexpected, making the blend unique and tasteful.

Additionally, the main ingredients in this recipe include carrots and broccoli. Both vegetables contribute to stronger hair and nails, as well as offer a track record of youthfulness in those that swear by it. Many raw-fooders that look 15-20 years younger than their age simply relish their diet in massive amounts of broccoli and carrots. In addition to these aesthetic attributes, these particular vegetables also are known to increase energy levels.

Combining these vegetables with honey, which is also known as an energy booster, once can certainly feel a surge of energy through this blend of ingredients. In addition, honey has healing properties that contribute to curing common ailments, as well as boosting immune systems. Many people think of honey as the ingredient to put in tea when feeling sick with the cold or flu, and this is because honey is a proven element to increase the immune system.

Recipes with broccoli, carrots and honey are ones that are no-brainers when it comes to boosting energy and youthfulness, however an added advantage of this particular recipe is it's uniqueness and it's enjoyable nature.

Equipment Needed:

• Food Processor

Ingredients:

For the Marinade:

• 4 tablespoons extra virgin olive oil
• 1 teaspoon cilantro
• 2 tablespoon soy sauce (Nama Shoyu)
• salt and pepper to taste (I use a dash of both)
• 1 teaspoon Agave syrup (optional)
• 1 teaspoon chopped parsley(optional)

For the "Stir Fry":

• 2 cups sliced Portobello mushrooms
• 1 cup sliced broccoli
• 1 large parsnip, peeled
• 1 large carrot, peeled
• 1 cup green beans
• sesame seeds(optional)

Directions:

1. Mix the marinade ingredients together.
2. Place the broccoli and mushrooms in a large bowl, pour marinade and stir well to coat.
3. Slice carrots into equal, matchstick sized pieces.
4. Process the peeled parsnip until coarsely chopped to resemble rice.
5. Slice the green beans roughly and mix with parsnip rice and carrot sticks.
6. Toss the veggie mix in the marinade and stir well until everything is evenly coated.
7. Let marinade sit for about 20 minutes so that the flavors may mix.
8. Dress with a pinch of sesame seeds. Grab you chopsticks and enjoy!

Inspired by: RawMazing's Stir Fry

Raw Vegan Eggless Holiday Eggnog

The following information is for education only and is not meant to diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes. The statements below have not been evaluated by the FDA (or your country's equivalent). Any products mentioned are not intended to diagnose, treat, cure or prevent any disease.

Eggnog is a Christmas favorite in American cuisine. Both children and adults love its creamy, rich texture and sweet, milky taste.

Eating raw doesn't mean we have to deprive ourselves of this delicious staple food, and luckily, the ever resourceful raw foodists have devised plenty of nog-like beverages, 100% raw and vegan.

Our raw, vegan eggless eggnog is made with delicious, ripe bananas and heart healthy nuts and makes for an excellent addition to the raw Christmas table.

Almonds are an excellent source of vitamin E, dietary fiber (roughly 12%), monosaturated fatty acids and essential minerals, like iron, magnesium, phosphorus, potassium and zinc. Consuming almonds can help lower the risk of cancer, as well as improve skin health.

Bananas are one of the best sources of dietary potassium and slow release carbohydrates. They make an excellent base for dense beverages, and are high in protein and dietary fiber, while also containing notable amounts of vitamin B6 (31% of the recommended daily intake per 100 grams) and vitamin C.

Equipment Needed:

• Blender

Ingredients:

• 1 glass raw almond milk or coconut milk
• 1-2 teaspoons of agave syrup to taste (a few pitted dates can also be used to sweeten the beverage)
• 2 small bananas
• 1 vanilla bean, scraped
• a pinch of nutmeg
• a pinch of cinnamon
• a pinch of salt
• half a cup of cashews for consistency

Directions:

1. Add all ingredients in a blender and blend until smooth.
2. Sprinkle powdered cinnamon on top and serve!

Raw Portobello Mushroom Burgers

The following information is for education only and is not meant to diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes. The statements below have not been evaluated by the FDA (or your country's equivalent). Any products mentioned are not intended to diagnose, treat, cure or prevent any disease.

This is a lovely 100% raw and vegan recipe for you burger lovers! Portobello mushrooms are an ingredient that comes with an array of health benefits.

With less than 40 calories per 100 grams, they are an ideal diet food. Loaded with proteins, phytochemicals and other vital micronutrients, portobello mushrooms are excellent health recovery foods.

A single cup of mushrooms provides a third of the daily recommended intake of selenium, a third of the daily intake of copper and about 20 % of the recommended intake of phosphorus and potassium.

Portobello mushrooms contain a powerful antioxidant known as ergothioneine, as well as valuable polyphenols. On top of this, portobello mushrooms can provide a good amount of vitamin D, especially during the cold season when some of us may not be getting enough sun.

Sunflower seeds are the second ingredient in terms of importance for our burger recipe. They are needed both for flavor and texture and, luckily, are rich in linoleic acid, as well as the amino acid tryptophan, vitamins E, B (especially thiamine and folate), minerals like copper, iron, magnesium, zinc, calcium, phosphorus, potassium and manganese.

Adding them in salads and raw vegan burgers is an excellent way to increase consumption without feeling like you're going out of your way.

Equipment Needed:

• Food Processor
• Dehydrator - Excalibur Recommended

Ingredients:

• 4 portobello mushroom caps, chopped
• 2 tablespoons of soy sauce (nama shoyu)
• 1 teaspoon honey
• 1 tablespoon of apple cider vinegar
• 1 cup of raw sunflower seeds
• 1 tablespoon of chopped parsley
• 1/2 cup of chopped onion
• 1 tablespoon of chopped cilantro (optional)
• 1/2 cup chopped carrot
• pepper and other herbs to taste

Directions:

1. Combine the nama shoyu, raw honey and vinegar in a bowl to form marinade. Add the chopped mushrooms in and let them sit for a couple of hours.
2. Process the sunflower seeds in a high speed blender, until smooth.
3. Add the mushrooms from the marinade into the blender and process until you obtain a slightly rough mixture (make sure it doesn't turn into a very smooth paste).
4. Incorporate the remaining ingredients and blend well.
5. Shape the mixture into 4 burgers and dehydrate for a couple of hours on one side, and another couple of hours on the other side. Serve with raw bread and salad for a delicious sandwich.

Mint And Basil Ice Cream - The Raw Vegan Way

Basil is an amazing culinary herb, and many of us are used to adding it to a variety of dishes, but did you know that it makes for an awesome, refreshing raw ice-cream?

With its delicious flavor derived from a unique combination of essential oils, basil has been hailed for its potent health effects for generations, and is a major constituent of herbal remedies in numerous world cultures.

In India alone, basil leaves are successfully used in the treatment of stress, asthma and diabetes, yet only recently have scientific studies managed to reveal that basil possesses powerful antioxidant, antiviral, and antimicrobial properties.

Moreover, just a few basil leaves can provide significant amounts of the vitamins K and A, as well as some manganese, iron, vitamin C and beta-carotene.

Basil's primary essential oil, which also provides it with its strong clove scent, is called eugenol, and it presents itself as a spicy, soluble, pale yellow liquid. While traditionally used in perfumeries and various flavorings, eugenol can be used medically as a local antiseptic and anesthetic.

This flavor is often beautifully complemented by mint, which is famed for its many medicinal purposes, including as an antipruritic (predominantly in insect bite treatments), a mild nasal decongestant, a diuretic and a mild stomach pain relief.

The strong and sharp flavor of mint is easily soothed by the delicate cashew cream that forms the basis of our invigorating dessert. When served with a chilled green smoothie, the raw basil mint ice-cream enhance the flavour significantly!

Equipment Needed:

• Blender - Blendtec HP3A Recommended

Ingredients:

• 1 cup of freshly chopped basil leaves
• 4 cups of soaked raw cashews (or raw almonds)
• 3 to 4 cups of fresh spring or raw water
• half a cup of raw honey or agave nectar (can add more to taste)
• 1 teaspoon of fresh mint leaves

Directions:

1. Blend all ingredients together until smooth
2. Move the mixture into a deep container and place into the freezer
3. Stir gently every few hours until it is frozen
4. Serve alone or with your green smoothie. The ice-cream can keep in the freezer for around 2 weeks.

Raw Soup - Butternut Squash And Apple

The sweet and savory butternut squash is an awesome vegetable to eat during the winter, not only because it is incredibly nutritious, but also because so many different types of foods can be prepared with it!

Today, we will be pureeing it into a lovely, reinvigorating soup that I like to eat on cold winter mornings. It gives me that energy boost I need to make it through a chilly day and can work wonders on my overall mood.

Rich in almost every vital nutrient group, squash can provide significant amounts of complex carbohydrates, that are slowly released into the bloodstream, and vegetable fiber that keeps hunger locked up till lunch time.

This is one of the reasons why squash is such a great breakfast food. It also contains a lot of vitamin C and good amounts of vitamin A, manganese, folate, essential fats, thiamine, copper, niacin, tryptophan, pyridoxine and many more.

The second important ingredient in our delicious squash soup is apple, which has been known for its many dietary benefits since the 19th century, when the famous saying "An apple a day keeps the doctor away." first became popular.

Apples are amazing sources of antioxidants, which may even have the ability to reduce the risk of developing prostate and colon cancers. Apples can help dieters lose weight, due to its low sugar and high fiber content, as well as fight heart disease through important phenolic phytochemicals.

Apple and squash make for a deliciously sweet and flavorful soup combination, that is perfectly balanced out by the added orange and lemon juice!

Equipment Needed:

• Blender

Ingredients:

• 2 apples, cored and cut
• 100 grams of peeled butternut squash
• 1/2 orange, peeled
• 2 tablespoons of lemon juice
• 1/2 red onion
• 1 cup almond milk
• 3 tablespoons of raw pumpkin seeds
• 2 tablespoons of chopped parsley
• 1 tablespoon of sun-dried tarragon
• sea salt and pepper to taste

Directions:

1. Blend all ingredients except the parsley until you have obtained a smooth and creamy soup. You may need to add up to a glass of fresh water to obtain the desired consistency. Serve with sprinkled parsley and season with salt and pepper to taste.

Raw Chef's Christmas Recipes

Russell James amazes us once again with his fine collection of delicious raw recipes for the perfect Christmas dinner. His Raw Christmas Recipes cookbook is part of a popular series consisting of 6 lovely booklets which bring together mouthwatering recipes that look absolutely amazing and are simple to make.

Thanks to Russell's clear and easy to follow directions, you too can become a gourmet chef and whip up the most spectacular raw Christmas recipes for your family, including specialties like Cucumber Canapes with Macadamia Puree & Balsamic Figs, the heavenly Sinderella beverage with pomegranate and pineapple, as well as the chocolate macaroons with spiced cashew cream centers.

To put together these savory recipes, Russell makes use of common raw kitchen appliances, including blender, food processor, dehydrator and juicer. While he enjoys adding a festive touch to these dishes, by browsing through his many recipe books, you may discover that he has made a habit of preparing all of his recipes with the same attention and care, emphasizing both on the nutritional value and visual appeal of a dish.

Russell James is one of the most loved personalities in the UK raw food community, whose passion for raw nutrition and dedication for the art of food preparation have confirmed his status as the number one Raw Chef in Britain.

Following nearly a decade of experience in raw food preparation, Russell James has put together a lovely series of theme-specific cooking booklets, which includes the lovely Raw Chef's Christmas recipes, featuring over a dozen festive meals and beverages that will delicately combine exotic aromas as well as pack a substantial nutritional punch that can keep you energized on a chilly winter day.