Recipe by Tara Ansley
Raw foods are wonderful for you! Foods contain enzymes which aid digestion, meaning that the body's own enzymes may work unimpeded in regulating the body's metabolic processes. Heating food above 110 - 120 degrees degrades or destroys these enzymes in food.
- 1⁄3 cup pine nuts
- 3 garlic cloves, minced
- 1⁄3 cup fresh cilantro, packed leaves, chopped
- 1⁄3 cup fresh basil, packed leaves, chopped
- 1 tablespoon lemon juice
- 1 cup tomatoes, chopped
- 2 tablespoons Braggs liquid aminos (to taste)
Directions See How It's Made
- Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.