Here’s a recipe that I made over the winter holidays. It was a big hit among the non-raw foodies as well.
1 cup wild rice
2 stalks celery (chopped)
3-4 baby Portobello mushrooms
2 handfuls mini heirloom tomatoes (chopped)
3 large kale leaves (stemmed, and chopped in thin strips)
1T Bragg’s Amino Acids
garlic, sea salt, and other herbs to taste
handful chopped pecans
1 avocado (peeled, stoned, and sliced)
Soak wild rice for two days in purified water, and rinse well and drain. Combine all ingredients except pecans and avocado slices. Mix real well. Add chopped raw pecans, and top with avocado slices…very, very yummo! Enjoy!