Blog / lemon juice

I think dinner has always been my most favoritist of meals. I tried out a recipe tonight and put it together with other stuff I had. Delicious dinner. YUM YUM YUM. Here goes: First had marinated mushrooms, red bell peppers, onions. This is the marinade (also made a dressing for the kids salads tonight. They don't care too much for the mushrooms just yet.) Marinade/Dressing * 1/4 cup olive oil * 1/4 cup lemon juice * 1/4 cup Nama Shoyu * 1/4 cup agave * 1 tsp garlic powder * 1 tsp Italian seasoning * 1/2 tsp cumin * pinch of Himalayan salt Put all ingredients except the mushrooms and onions in a blender and blend until smooth. Slice the mushrooms and onions, place into a shallow bowl and pour marinade over. Cover and let sit for a couple hours. You can also leave in the fridge overnight. +++++++++++ Then I made a lovely little recipe I found here: http://therawchefblog.com/tomato-macadamia-mozzarella-linguine Read on for the recipe… Tomato & Macadamia Mozzarella Linguine Linguine 500g carrots (about 4 medium carrots, peeled 500g parsnip (about 4 medium parsnips, peeled 1/2T salt 15 large basil leaves, chiffonade 2T Italian seasoning 2c baby plum tomatoes, cut into small sections Macadamia Mozzarella 1/2c macadamias 1/2c cashews 1T Nama Shoyu 2t lemon juice 1/4c water 1T nutritional yeast Red Pepper Sauce 1/2c pine nuts 1 red pepper 1/2T lemon juice 1T Nama Shoyu 1T agave Method

1. Turn the carrot and parsnip into thin strands with a mandoline or vegetable peeler. You can also make spaghetti using a spiral slicer.
2. In a bowl combine the vegetable pasta (linguine)you have produced with the salt and mix well by hand. Leave to stand whilst preparing the mozzarella.
3. Combine all mozzarella ingredients in a Vita Mix or food processor (a Vita Mix isn’t a food processor, it’s more of a blender but no other blender that I know of is suitable to make the cheese so an ‘ordinary’ processor is the next best thing). Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix. Set aside.
4. Mix all Red Pepper sauce ingredients in a Vita Mix or blender until smooth(blender is ok for this at the mixture is saucier :-) than the cheese). Again, you may need to add water to get a ’sauce’ consistency.
5. Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it. Wash the salt off and dry with kitchen towel or a salad spinner.
6. Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients. When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture.
7. Serve with the Red Pepper sauce. For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta ‘tower’. I then put the sauce in a sauce drizzle bottle and drizzled over the top. You can also garnish with more chiffonade of basil.

So I served it as follows: A big plate of greens with a bit of rice. Then some marinated veggies and a bit of the parsnip and carrot linguine. Boy oh boy did this make for a delicious meal.

This is SO delicious, I can't even stand it. I take sprouted grain tortillas and fill them with salady stuff (lettuce, carrots, etc.) and this recipe. It's so delicious. I don't even like the regular A-1 sauce but this raw stuff RAWks! :-) the steak part * 6 - 8 oz portobello mushrooms, washed and sliced * 1 small onion, peeled and thinly sliced * 1/4 cup olive oil * 1/4 cup lemon juice * 1/4 cup Nama Shoyu * 1/4 cup agave * 1 tsp garlic powder * 1 tsp Italian seasoning * 1/2 tsp cumin * pinch of Himalayan salt Put all ingredients except the mushrooms and onions in a blender and blend until smooth. Slice the mushrooms and onions, place into a shallow bowl and pour marinade over. Cover and let sit for a couple hours. You can also leave in the fridge overnight. Optional additions: cut up brocooli, red pepper, green onion, ginger RAWking A-1 sauce * 5 dates, pitted * 1/4 cup sun dried tomatoes * 1/2 apple * 1/4 cup agave * 2 cloves garlic * 1 T blackstrap molasses * 1/4 tsp horseradish, powdered or minced * 1/2 tsp Himalayan salt * 1 pinch ground cloves * 1/2 tsp rosemary * 1/3 cup olive oil * 1/3 cup apple cider vinegar * 1 lemon, juiced Blend all the ingredients in your blender and serve as dollop on the steak if desired. Optional serving suggestions: Server over cauliflower “rice.” Simply process cauliflower in the food processor until it resembles a “cous-cous” like appearance and serve. Another option is to serve these magnificent mushroom steaks on a bed of lettuce with a bit of the A-1 sauce as a dressing. Enjoy!