Raw Bento

I used to love cream of mushroom but had always got tummy troubles due to my lactose intolerance. When I turned raw, I wanted to re-create it and tried various recipes and the cream replacement was invariably almond milk. I wasn’t overly fond of the slight almond aroma mingled with mushrooms but obviously most raw foodists who make it like it this way.

In Alissa Cohen’s Living On Live Food, she also suggests almond milk. I didn’t have any so I replaced it with a mix of sunflower seed and cashew milk. What a difference that made! Cashew milk is the closest in flavour and texture to moo milk so I would recommend using this in raw savoury recipes and not just desserts.

Recipe:
11/2 cup nut/seed milk
1 cup white mushrooms
1/4 yellow capsicum
1/2 tsp Himalayan crystal salt
Sprinkle of chopped parsley
Dash of black pepper

This is the easiest and tastiest raw mushroom soup I’ve ever tried and believe me I’ve tried a few. I realised that the ones I followed before were just packed with too many ingredients and ended up too rich. Simple is the best…Oh and I had this for breakfast.

マッシュルームスープが大好きです。でも、ミルクやクリームで消化できない。かなしい。。。最近、ローのスープは実のミルクで作った。ローフードの本はアルモンドのミルクをおすすむですけど、あまりすきじゃない。それから、カッシューのミルクで作った。カッシューのミルクは牛乳みたいので、スープの味はクリームになった。

材料：
カッシューのミルク　１１／２カップ
マッシュルーム　１カップ
ピーマン　(きい色)　１／４個
塩　ティースプーン 1/2杯
パースリ、こしょう　少々

このレッシピーは かんたんで、おいしいよ。今朝、たべた！