So I’m really excited to be incorporating more raw foods into my daily meals. Today’s was really delicious.

With these ingredients….

I made this!

DELISH! (It was a bit on the salty side, so I would cut the tamari/aminos a bit more next time.)

Here is the recipe. It comes slightly modified from Mimi Kirk, Live Raw.

PestoBella

For the Bellas:

2 large Portobello mushrooms
3 tablespoons coconut aminos
2 tablespoons extra virgin olive oil

For the Pesto:

1 1/2 cup fresh basil
1/2 cup walnuts
1 clove of garlic
1/4 to 1/2 tsp salt
Pinch of fresh ground black pepper
1/4 cup olive oil (or less to taste)

Directions:

1. Place walnuts in the food processor, and pulse to rough chop.

2. Add the basil, and garlic to the food processor and pulse to break and mix the ingredients.

3. Scrape down the sides in the food processor with a rubber spatula and gently pulse again. Be sure not to over-work the mixture. Add the salt and pepper and slowly add the olive oil while the food processor is running. I pulse the whole time to make sure it’s the proper texture, which is semi-smooth.

4. With a damp paper towel, clean off the mushroom cap and remove the stem. Trim the bottom of the removed stem piece and cut lengthwise in half.

5. Marinate mushroom caps and stems in a 3 tablespoons olive oil and 2 tablespoons of Tamari or Nama Shoyu. Turn mushrooms over to coat them well with the oil mixture, if more is needed sprinkle some onto the mushrooms.

6. Choose two small salad plates that will fit into your dehydrator shelf. Place one mushroom filling side up on each plate and reserve remaining oil mixture.

7. Fill mushroom caps with a generous amount of the pesto mixture, smoothing out as you go, usually 2 heaping tablespoons or more. Place the marinated stems on the plate.

8. Add a thin slice of tomato to top the pesto or fresh chopped tomatoes. Pour the remaining oil mixture on top, or if none left, put a dash of Tamari or Nama Shoyu on top.

9. Put the dishes on 2 trays of your dehydrator and dehydrate at 110 degrees for 1-2 hours depending how thick the mushrooms are. You can tell the mushroom is done when the outside rim turns dark, giving a cooked look.