Raw Food Recipes + Tomatoes

Greek Portobello Pizza
RAW RECIPE (photos)

12 mini portobello mushrooms caps, stems removed
2 T olive oil1 t sea saltLightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.

TOPPINGS6 cherry tomatoes, thinly sliced1 red onion, diced1 yellow bell pepper, diced6 kalamata olives, pitted and sliced
SPINACH FETA CHEESE1/2 c macadamia nuts, soaked until softa handful of spinachjuice of one lemon juice
2 T water1 T nutritional yeast2 t sea salt
Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.
Spread spinach feta cheese on mushroom caps.
Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.

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Greek Portobello Pizza + Tomatoes