Thanksgiving is this month! It’s the time to enjoy the harvest and good company. I love the holidays, and making delicious meals to share with my family and friends. I always make a combination of cooked and raw dishes, so that all food interests are considered. This next recipe has been a great hit in the past during the holidays among both raw foodies and non-raw foodies. It’s not to complex, and full of flavor. Enjoy!
Ingredients:
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)
1-2 T EVOO
1 T Bragg’s Amino Acids
garlic, sea salt, and other herbs to taste
handful chopped pecans
1 avocado (peeled, stoned, and sliced)
Preparation:
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.
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