20 minutes
To shorten the time, you may choose to pick up pre-chopped veggies.
N/
For the summer rolls:
For the sweet & sour dip:
15 Minutes
Prepare brown rice or quinoa and salad ahead of time in preparation for serving.
Drain the jackfruit, rinse under warm water, then break the pieces apart. It will resemble pulled chicken.
To save on time, you can purchase onion, bell pepper and carrot already diced. Chopped will also work. If you choose to have a heightened mindful session in the kitchen, choose to chop the vegetables yourself.
10 Minutes
4 servings
1 14 oz can of organic young jackfruit
1 carrot (diced)
1/2 bell pepper (diced)
1/2 onion (diced)
2 tbsp curry powder
4 tbsp organic coconut oil
1 tbsp garlic (minced)
2 tsp thyme powder
1/2 tsp Himalayan Sea Salt
Serve and enjoy!
30 min
For partially raw, prepare a baking tray with parchment paper and preheat oven to 425 degrees.
For fully raw, after removing the stem from the mushroom, place the cap in a dehydrator on 110 degrees for 6 to 8 hours.
You will need a food processor or food pulser of some kind.
N/A
Appetizers for 3 to 6 people.
For Shroom Caps
For Base Layer
For Middle Layer
For Top Layer
Rosemary sprigs for garnishing. (Optional)
Mushrooms have a host of benefits, but you are most able to benefit from them when there’s some level of “cooking.” The quick oven time or dehydrator will do that for you so you can enjoy this vitamin and mineral filled, cancer fighting, fiber food.