M.I.A. again I know, but HEY it’s summer!! I’m trying to relax, vacation and work… that’s a pretty difficult combination let me tell you!
The juice cleanse was somewhat a success. I’m not down on myself for stopping because I’m pretty proud that I made it THREE DAYS!! I tried a juice cleanse last year and only made it 1 and a half! I’m still juicing in the morning, drinking plenty of water and trying my best to eat healthy, raw foods. Ryan and I are going to the Outer Bank, North Carolina in a week and we are going to try a cleanse together when we get back. It will be fun having someone juicing with me!!
Here’s a recipe I’ve been withholding from you guys (so sorry). I have really come to l-o-v-e mushrooms lately. Their texture is out of this world and their versatility is crazy! I decided to keep the portobello mushrooms raw and simply marinate them instead of sauteing. The final product was definitely a success.
Marinated Mushroom Summer Rolls
2/3 cup water
1/3 cup soy sauce
1/3 cup raw coconut vinegar
1/2 tsp. liquid smoke
1/4 tsp. red pepper flakes
4 garlic cloves, grated
Marinade (recipe above)
3 large portobello mushrooms, sliced
1 head romaine lettuce
1/2 cup snow peas
Rice noodles, cooked (or leftover noodle stir fry)
6-8 rice papers
Various vegetables like sprouts, red pepper, mint, cilantro, celery, onion, etc.
Combine all ingredients for the marinade and whisk to fully combine. Add in mushrooms and marinade at least 2 hours (best if marinated overnight).
Strain the mushrooms being sure to catch the excess marinade in a bowl for dipping.
Soak the rice papers in cold water for 5 minutes, or until pliable.
Transfer the soaked rice paper to a glass plate (glass so they don’t stick) and begin stuffing.
Roll up and sprinkle with sesame seeds if desired. Store in an airtight container, with each roll separated by parchment or wax paper, until serving. Best to be eaten within the hour.
I found this awesome video [CLICK HERE]. She definitely makes rolling summer rolls seem less daunting.
Good luck and enjoy!!