Adding LIFE to your years and years to your life!
Rhonda Lee AKA the Barefoot Artist is a master of many talents. She is a hands-on, supporting heart-beat within the raw food/holistic health community. She teaches raw food living, stress management classes, is a laughing yoga instructor and she has a huge heart. Be sure to check out her website www.infusionoflife.com & friend her up here at Raw Food Rehab: http://rawfoodrehab.ning.com/profile/BarefootArtist
For the Marinated Mushrooms:
one cup of shiitake mushrooms, chopped
2 TBS lemon juice
2 tsp sea salt
2 tsp balsamic vinegar
Toss everything together in a bowl and set aside to marinate.
For the Sauce:
1/4 cup shiitake mushrooms
2 TBS almond butter
1/2 clove garlic
1 tsp dehydrated onion flakes
1 tsp herbs de province
1/4 tsp each of sea salt and pepper
pinch of nutmeng
1 tsp of an infused olive oil (I used porcini infused, or you could use an herb infused or even plain.)
1/2 cup water
Blend everything together - I used my magic bullet!
For the Shiitake topping:
Squeeze marinate from chopped shiitake and discard liquid. Add the following to the chopped shiitake:
1/4 cup minced red bell pepper
1 TBS finely chopped olives of choice
Pour just enough sauce to lightly cover the mixture and stir to cover.
Split a avocado in half and fill the center cavity with the shiitake mixture or make some pretty avocado slices and top with shiitake mixture. Drizzle a little extra sauce on top as well. There will be some extra sauce left over. You can use it as a dip, salad dressing or just drink it down. It’s really that good.