I live in Portland where hazelnuts are plentiful. This goes really well with bitter leafy greens.
I like to make a fuss out of the seasonal delicacy, the sunchoke. This glaze also goes well with other veggies like summer squash, asparagus, or baby turnips.
I posted this because it seems that I hardly ever see the word mushrooms in a raw recipe unless they are marinated in Nama Shoyu. (yuck) These are much better and they are 100% Raw.
Okay this is my very first raw recipe ever! So don’t laugh, it’s pretty simple! Basically, I decided to give Matt Amsden’s “sunflower seed cheese sticks” a try, and wanted something to go along with them. So while they were dehydrating I decided to make my own marinade (since I wasn’t too much of a fan of his, and have tried others and haven’t been satisfied). Something airy and fresh, something crisp on the palate. I whipped this up about an hour ago – in other words, this is my very first attempt, so I will continue to add things and perfect it, and will keep you posted! It should also work as a great zucchini pasta sauce too!