Yum, Tearty, Portobello Pesto Pizza & Asian Stir Fry

Hi Tearty!

If you'd like to include more raw foods in your diet -- without giving up your favorite cooked foods -- here's great news...

I've just discovered a new book called "Raw Fusion: Better Living through Living Foods"

This 366 page book teaches you to combine rejuvenating raw foods with traditional cooked foods -- so you can lose weight, boost your energy, and slow the aging process. It includes:

Fantastic 7 day meal plans

Healthy, nutritious meals your kids will love

Easy psychological techniques to help you achieve your goals

Tips to turn nutritious foods into delicious foods

Satisfying healthy alternatives for your favorite comfort food cravings

Colorful full-page greens chart and food combining chart

Eye-opening, scientific facts about foods, health and nutrition

You'll also discover how to:

Lose weight and transform your body naturally with simple changes

Create a raw fusion kitchen, pantry and toolkit

Enjoy the benefits of eating greens without the "bad taste"

It comes bundled with "Raw Fusion Recipes", a 170 page recipe book featuring 150+ healthy, easy-to-prepare, mouth-watering meals and snacks. These include rejuvenating smoothies, soups, salads, kale chips, wraps, pizzas, desserts, and more. Here are some of the highlights:

Combines nutritious raw ingredients with traditional mainstream meals.

All gluten-free and allergy-friendly dishes

Tips, techniques and commentary to maximize your eating experience

Satisfying healthy alternatives for your favorite comfort food cravings

More than 30 color photographs

Best of all, I've arranged for you to get a $22 discount when you buy both books together. Just click here.

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PORTABELLO PESTO PIZZO (Recipe 1 of 2)
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Here a delicious recipe from Raw Fusion Recipes

This healthy twist on a classic dish will wow your guests; it never fails to become an instant favorite with guests at Dr. Lindajoy's raw foods demos. A little of this very rich, gourmet raw dish goes a long way. So one pizza will satisfy 4-6 people. Serve with a large green salad on the side.

Crust

1 cup pecans
1 cup walnuts
4-6 dates
½ cup fresh herbs (rosemary, thyme, oregano)
½ tsp. Celtic sea salt
¼ cup olive oil
Directions: In food processor, lightly process nuts. Add dates and salt. Pulse until batter becomes sticky. Add olive oil and herbs and process until well mixed. Press onto a large plate into a 10-inch or larger diameter pizza shape.

Toppings

Prep: Slice 2 Portobello mushrooms into small pieces and marinate for 1-2 hours in 2 TB. of nama shoyu or tamari. Dice and chop the following: tomatoes, spinach and/or arugula leaves, red/yellow pepper, and raw olives (optional).

Nut Raw-Cotta Cheeze
1 cup raw macadamias
½ cup pine nuts
1 lemon, juiced
½ cup water
Dash Celtic sea salt
Optional: Italian herbs
Prep: Soak nuts for 6 hours.

Directions: In food processor or blender, pulse ingredients together--start with juice from ½ lemon and add more to taste. Blend until smooth, consistency can also be similar to ricotta cheese, if you prefer. Salt to taste.

Pesto Sauce
1 cup fresh basil
½ cup pine nuts
¼ cup olive oil
1 lemon, juiced
1-2 garlic cloves
½ tsp. Celtic sea salt, pressed

Directions:  Blend well- add water as needed to create a thinner consistency for drizzling.

Assembly

Directions: Put a layer of "cheese" on top of the crust and the top with mushrooms, tomatoes and other veggies. Drizzle pesto over the top. Enjoy!
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RAW FUSION ASIAN STIR FRY (Recipe 2 of 2)
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Serves 1-2

Here's another yummy recipe from Raw Fusion Recipes

Ingredients:  
1 cup baby spinach
½ cup arugula or dandelion leaves
2 baby bok choy (or 2 cups regular bok choy)
1 large portobello mushroom cap
½ cup mung bean sprouts
2 TB. coconut oil
1-2 tsp. toasted sesame oil
1 clove garlic sliced or chopped
1 tsp. fresh ginger, sliced thinly
1 TB. tamari or nama shoyu
½ cup nuts or seeds (cashew, pine nuts, walnuts, sunflower seeds - whichever you refer!)
2/3 cup snow peas (you can substitute with fresh or frozen English peas)
2 green onions
1-2 TB. sesame seeds

Prep: Slice Portobello thinly and marinate in tamari/nama shoyu for 2-3 hours

Optional:  ½ cup sliced water chestnuts, 2 TB. coconut aminos (these are sweeter- if you use Bragg's, which are salty, use only a small amount!)

Put the spinach and arugula/dandelion leaves at bottom of deep salad or soup bowl.
Chop bokchoy and green onion and set aside.  
Wash and de-string snow peas and cut in half and put in separate bowl.  Boil 1 cup of water and pour over snow peas and temper for 1-2 minutes until bright green.  Drain, rinsing with cool water.  

In a stainless steel or cast iron  frying pan heat coconut and sesame oils on moderate heat (do not allow to smoke)  Stir in garlic and ginger.  Stir fry bok choy, bean sprouts, green onions and nuts until thorough heated but not too hot.  Pour over greens in bowl and toss well, allowing the stir fried veggies to wilt the leaves.  Top with marinated Portobello slices, coconut aminos and sesame seeds and serve immediately.

Recipe by LindaJoy Rose, Ph.D.   
©2010  Raw Fusion: Better Living Through Living Foods  Recipes Volume 2

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Brooklyn, NY 11215
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