Broccoli, mushrooms & rice

Broccoli and zucchini are hard for me to eat raw and I usually don't like mushrooms at all. But I absolutely love this dish!

Broccoli, mushrooms & rice

Ready for the secret? 

Marinate the veggies (broccoli, mushrooms, and I really like adding zucchini although not necessary)! Slice them and stick in a plastic zip lock bag with a drizzle of extra virgin olive oil and organic gluten-free Tamari (a natural soy sauce used for flavor in lots of raw foods). You only need to marinate for 15 minutes to taste a huge difference. (Make sure to rub the marinade around into the veggies after closing the zip lock bag, so it gets into all parts of the broccoli especially.)

Then mix with cooked brown rice and enjoy! 

(Note: The rice should be warm, while the veggies will be cool. Sounds weird, since you are probably used to a warm meal, but the amazing nutrients you will be getting from the raw foods cancels out any weirdness and makes it tastes great!)

Day 13- Vegan Enchiladas

Today I felt like eating enchiladas. Then I realized I could! Enchiladas don't need meat and cheese- you can put in rice & beans and whatever veggies you want!

Vegan Enchiladas

Mix together: 3/4 of a 15 oz can enchilada sauce (or your own), 4 cups rice, 1-2 cans black beans, 1 cup chopped spinach, 2 chopped tomatoes, 1 cup chopped bell peppers, anything else you want.

Spread half of the remaining sauce on the bottom of a glass baking dish. Fill whole wheat tortillas with mixture, roll up and put into pan (with the seam face down). Pour remaining sauce and leftover rice & bean mixture on top.

Bake at 350 for 20-30 minutes.

Top with avocado cream (avocado mixed with cilantro, splash of lime, and seasoning salt).

Delicious!