Ingredients
For the cups
8 medium cup-like mushrooms of your choice (or use baby peppers if you prefer, or go for a mix of both)
2 tbsp. olive oil
2 tbsp. lemon or lime juice (optional)
2 tbsp. Tamari or add ½ tsp. dried flaked seaweed
¼ tsp. Himalayan salt
Equipment
Dehydrator
Food processor
Large Bowl
Knife
Directions
Massage (rub well) all the above ingredients into the mushrooms or peppers and leave to marinade for at least 2 hrs.
For the cheese
Ingredients
135g pine nuts that have been soaked for at least 2 hrs
60ml filtered water
1 tbsp. lemon or lime juice
¼ tsp. Himalayan salt
Directions
Place all the ingredients into a food processor and blend until smooth.
Pesto
Ingredients
Either use my wild garlic pesto recipe here
Or…
60g fresh basil chopped
60ml olive oil
¼ tsp. dried garlic granules or ½ small garlic clove
1 tsp. lemon or lime juice
50g walnuts soaked for at least 7 hours
¼ tsp. Himalayan salt
Directions
Place all ingredients in a food processor and blend until well mixed but still slightly lumpy.
To assemble cups
1. Place 1-2 tbsp. cheese into your mushroom or pepper
2. On top of this place 1 tsp. pesto
3. Place the cup onto a dehydrator tray and dehydrate at 104°F/40°C for 5-6 hours if using mushrooms. And at 104°F/40°C for 8-10 hours if using peppers.
For more raw and free-from recipes check out my book Living a Life Less Toxic here.
