Marinated Mushrooms

Day 2 of our “One Month Raw Food Cleanse”
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By marinating vegetables in a mixture of lemon juice and olive oil, the vegetables taste like they are “cooked” yet many of the nutrients that are destroyed by heat remain intact. Ceviche, a popular raw seafood dish, “cooks” fish, shrimp and scallops by marinating them in fresh lemon or lime juice. We will use a similar technique today to prepare a marinated mushroom dish.
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6 cups organic button mushrooms, cleaned and sliced
1/8 medium sweet onion cut in thin slices
2 tablespoons fresh parsley, chopped
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1 teaspoon sea salt (more or less to taste)
Freshly ground black pepper to taste
Put sliced mushrooms and onions in a large bowl. In a small bowl, combine lemon juice, olive oil, parsley, salt and pepper. Add this dressing to the mushrooms and quickly and gently toss the mushrooms until they are well coated. With a large serving spoon, put the mushroom mixture into a gallon plastic storage bag. Remove some air, seal it well and lay it down in the refrigerator on its side (you might want to put it in a plate in case it leaks) for at least 4 hours, turning it occasionally so the mushrooms absorb the dressing evenly. Place the mushrooms in a serving dish and serve.
Per serving: 91 calories, 9.3 g fat, 1.3 g saturated fat, zero g cholesterol, 2 g protein, 3 g carbohydrates, and 1 g of fiber.
Menu for Day 2
Fruit smoothie for breakfast, left over sesame noodles with marinated mushrooms on the side for lunch. We are going to dinner tonight so I‘m not sure what raw delight I will find. I made some raw crackers for snacks which I’ll eat with raw almond butter. .
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