Foodie Friday - BBQ Dinner

Simple BBQ Portabella

Courtesy of Rawdawg Rory

4 - 8 medium portabella mushrooms

For the BBQ Sauce:

1/2 cup fresh tomato

3 sun dried tomatoes

3 dates, pitted (or 1 tbsp honey)

1/4 clove garlic

1/2 tsp stone ground mustard

1 Tbsp chili powder

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp sea salt

1/4 tsp cayenne pepper (amp this up if you'd like!)

pinch black pepper

Blend the mixture, except the mushroom, in a blender until smooth. Slather the mushroom (whole or cut to your preference) with the sauce and allow them to marinade for 30 minutes.

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Raw Potato Salad

Pg. 84 of Everyday Raw by Matthew Kenney

Pineapple Jalapeno Coleslaw

from Raw Food Cleanse

1/4 cup fresh pineapple juice

1/4 cup rice wine vinegar

1 1/2 tbsp olive oil

1 tbsp agave nectar

3 tbsp jalapeno pepper, minced

1 tsp lime zest

1/2 tsp sea salt

6 cups Napa cabbage, shredded

2 cups jicama, grated

1 cup carrot, grated

3/4 cup green onion, thinly sliced

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

Combine first seven ingredients in a small bowl, stirring with a whisk. Combine cabbage and remaining ingredients in a large bowl. Pour dressing over cabbage mixture, tossing gently to coat. Serve immediately.

ENJOY!!!

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