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Monday, August 1, 2011

Mange-Tout Salad with Mushrooms -with Nutrition Info

Mange-Tout Salad with Mushrooms

Arugula, raw
1/2 cup (10g)
Avocados, raw, all commercial varieties
1.0 x 100 grams (100g)
Chives, raw
1.0 x 1 tbsp chopped (3g)
Dill weed, fresh
1.0 x 5 sprigs (1g)
1/2 tbsp (10g)
Lemon juice, raw
1 tbsp (6g)
Lettuce, green leaf, raw
1.0 x 1 ounce (28g)
Lettuce, red leaf, raw
1.0 x 1 ounce (28g)
Mushrooms, brown, Italian, or Crimini, raw
1 cup sliced (72g)
Nuts, pistachio nuts, raw
0.5 x 1 ounce (28g)
Peas, edible-podded, raw [Snowpeas, Sugar snap peas]
1.0 x 1 cup, whole (63g)
Peppers, hot chili, red, raw
0.25 ounce (7.5g)
Peppers, sweet, red, raw
1.0 x 1 small (74g)
Salt, table
1 dash (0g)
Seeds, sesame butter, tahini, from raw and stone ground kernels
1.0 x 1 tbsp (15g)
Spices, paprika
1.0 x 1 tbsp (7g)
Water, tap, well
1.0 x 1 cup 8 fl oz (keep it creamy adding slowly the water as needed)



In a blender mix the red pepper, chilli, paprika, tahini, honey, lemon juice, salt and one cup of water. If u don't like it hot exclude the chilli

Cut the mushrooms and marinate with the sauce for 30 min.

Create a "bed" of greens at your choice (doesn't have be exactly as the recipe). Spread the Mange-tout (peas) and add the mushrooms with sauce on top. decorate with pistachio nuts, chives and dill.

Add more salt if u desire

Nutritional info

This food is low in Sodium, and very low in Cholesterol. It is also a good source of Dietary Fiber, Riboflavin, Vitamin B6, Folate, Copper and Manganese, and a very good source of Vitamin A, Vitamin C and Vitamin K. And has a bit of B12 too.

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