Renewal Raw Recipes

Portobello Treats

Ingredients:

2-3 Portobello mushroom caps

Guacamole:

2 ripe avocados, mashed

1 onion, diced

1 tomato, diced

1 Tbsp. lime juice (or juice of 1 lime)

1 tsp. of sea salt

Directions:

Mix the guacamole ingredients together.   Makes 4 servings.  Keep in airtight container in the fridge for leftovers.  Will last for 2-3 days.

Fill mushroom caps with scoops of guacamole.  Serve.

Serves1-2.

Eggplant Salad

Ingredients:

Vinaigrette

2 Tbsp. of lemon juice

1 Tbsp. of extra virgin olive oil

Sea salt and pepper to taste

Salad

1 eggplant

2 celery stalks, chopped

¼ cup Kalamata olives, pitted and chopped

½ red pepper (1/4 cup), chopped

1 Tbsp. fresh basil, chopped

Directions:

Make the vinaigrette first.  In a bowl, mix all ingredients and set aside.

To make the salad, trim the ends off the eggplant.   Cut the eggplant in quarters then cross-wise about ¼ inch thick.  Add the eggplant to the vinaigrette and stir well. Let sit for 5 minutes.  Toss in the rest of ingredients. Serve.

Serves 1-2.

Avocado Soup

Ingredients:

1 ripe avocado, seed removed and peeled

1 cup vegetable broth

1/2 Tbsp. fresh lime juice

1/4 tsp. chives, chopped

Sea Salt and freshly ground pepper

Directions:

Place avocado, vegetable broth, and lime juice in a food processor. Blend until smooth.

Taste and add sea salt and pepper as needed. Chill before serving with a sprinkle of

chopped chives. Serves 1-2