Lisa: Awesome High-Raw Day

Yesterday was a really great high-raw day, totally raw until dinner and then a high raw dinner. I learned a new tip for an easy transition to higher raw: eat what you were going to eat, but have it on top of a big salad. Basically turn your dinner into a main course salad. So using a new marinade recipe, I turned raw Portobello mushrooms and some cooked brown rice into this amazing dinner salad.

I had never had Portobello mushrooms raw  before. They were good; they had a texture and presence like baked tofu. Here is the marinade recipe from The Complete Idiot’s Guide to Eating Raw.

Shoyo Marinade

1/2 c. water

1 T. nama shoyo

1 t. agave

1/2 t. balsamic vinegar

1/2 t. stone ground mustard

1 clove garlic, minced or 1 t. finely grated ginger

Whisk ingredients together. Use to flavour veggies. I soaked the mushroom strips for 45 minutes.