Here is a coconut oil recipe from our favorite Raw Chef, Linda-Joy Rose, PhD. Thanks LJ!
- 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. Kelapo 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 bok choy 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 glass or non-teflon 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.
From LJ Rose’s latest book “Raw Fusion: Better Living Through Living Foods”
What is YOUR favorite Raw recipe?
Learn more about Linda-Joy Rose, PhD!