Inspired by Ramonda Sosa‘s 90 day raw food feast, I made this tangy cauliflower with mushroom gravy dish. I loved it but the best compliment came from Rob, a reluctant cauliflower eater, who said, “It’s good!” I think he was a bit surprised. So, not only is this raw foods dish super healthy, it tastes great too!
Combine all ingredients in a food processor and give it a whirrrrrl!
3 C chopped cauliflower
½ C soaked raw cashews (I didn’t soak mine too long and it worked just fine.)
¼ C thyme and / or sage leaves (Do you own thing here. What herbs are your favorites?)
1 avocado (Thanks avocado for making it creamy and giving us those healthy fats at the same time!)
¼ C lime juice (Did I mention tangy?)
1 T white miso paste (Maybe this isn’t raw but we might have to be flexible here..)
2 cloves garlic (yum!)
2 T olive oil
Combine all ingredients in a blender and blend away!
¾ C sliced mushrooms (We get low calories & high nutrients including our much needed – due to lack of SUN now – vitamin D.)
1/3 C olive oil
1/3 C water
1 T soy sauce (Not all is raw….)
1.5 T apple cider vinegar
1 clove garlic (You’d better like garlic if you eat this stuff.)
I topped the whole thing with chives just for fun!