today cooking raw we'll go to the farmers market and use our fresh produce to make a nutritious and delicious meal hi I am Caroline and I'm sadita and welcome to cooking raw today we are going to share with you a few of our favorite mushroom recipes all right yes yes but before we get started why don't we take a walk to our favorite farmers market the south shore farmers market here we come so we are going to buy some of these beautiful beautiful portobello mushrooms for our sandwich let's take something nice and wet those look good and these are gonna make so take those and I'm also going to take some some of these what are these called again baby's crib Nene's baby these are baby portobellos I'll take some of those with the baby portobellos the creamy nice I'm going to make a mushroom salsa with that Oh beautiful I have $10 thank you so very much appreciate it the market runs from mid-june and through mid-october and our hours are from 8 to noon every Saturday the vendors we do food only vendors so and our requirements are that it has to be either procured with locally grown Goods or it has to be grown here itself so we have some fresh food vendors who serve prepared things and all the ingredients we ask that they be of Wisconsin ilk so what I'm gonna do now is get some veggies for my salad hold on everything looks beautiful here witzy I'm going to get yes yes yes yes okay hi I would like some of these red cherry tomatoes and what kind of tomatoes are those I'm not sure of the new but they're similar to the cherry they're similar to the chair purple can I taste let me taste one delicious absolutely delicious so one thing I love about coming to the farmers market you can taste different produce that you may not be familiar with you so aren't tasting this Malabar spinach never heard it but I'm gonna taste it but that's like a year although the taste or the texture of an Oprah now look at that cord how can I do the other yeah see I wanna do he beat me to the punch don't taste good legs I ain't gonna be no good when you could taste bad this way you shouldn't about it but if you take good carne home you overcook it and boil it to eat and taste the top you should have fed back to the livestock listen I'm gonna try that I'm gonna try this raw corn for myself wow wow look at that absolutely beautiful I'm not gonna even take this home and cook it I'm gonna eat this right now delicious I have everything and all I have to do is get my jalapeno bread from wild Flour Bakery it's gonna be a dollar even thank you so much Brenda Wow I hope you enjoyed the tour of the farmers market so let's make our first fish alright so we are we making today we are going to make let me tell you first though this recipe actually came from one of my when one of my customers over at the farmers market really yes she did so what she did she walked over to me and she says Caroline let me have some of this cashew sun-dried tomato Chipotle did see shaneoh take some of that cashew sun-dried tomato Chipotle did okay and when I'm and you're going to spread some on that bun because there are so many people that have come to me as a Caroline we love the show but we just can't do wrong a hundred percent of the time like you don't have to so for those people who want to incorporate raw we're going to show you how you can do this on this delicious bun so that is great and what are some of the ingredients in this chipotle oh let me tell you got raw cashews in there you have sun-dried tomato you have Chipotle and extra virgin olive oil and you just really have good heart healthy stuff in there okay so the next thing you're gonna do we're going to take this portobello mushroom now this is supported our mushroom okay it is it is a nice mix of potassium it's a great source of potassium and not only that it is low in calories do you know one cup it's only about 20 calories alright so when you get your portobello mushroom you'll see that there's a little dirt a little moss around there so what you do is you get a damp paper towel or cloth and you just wipe it off no could I just put that under the faucet and let some cold water run out you could if you want a soggy mushroom sandwich yes but I wouldn't advise you to do that take a damp cloth and just wipe it like that see how simple that is yeah and then what about the bottom part do you keep that on I'm not sure no I'm going to take it off because you see that Moss we don't want to eat that okay so you're gonna take this off see how simple that was and we're gonna keep the gills it's up to you I like to keep the gills if you want to you can them off but then let's just spread a little extra virgin olive oil around there get a little shiny give a little flavor yes and you know that did you know that mushrooms Portobello has a lot of selenium in it I actually did not know that let me tell you and I tell you for it is really good for men to to help prevent prostate cancer I read that women you better get you a minute to eat some more portobello mushrooms I heard that so so we have the Portobello match this is about making it simple and easy right right so is that simple that easy so we have the Chipotle dip on the bun and the portobello mushroom yes what else and we gonna just do that that's it that's it that's just how quick and easy that sandwich can be and here's the thing you know people are talking while I'm in the kitchen raw foods is so hard no incorporating that is very simple I was it a two second dish can I try this now no yes no go ahead okay I just want to know you just want to know if I could try it I have to be useful for something right Wow look at that how is that it's really good sure take a bite let's see see hmmm portobellos are so hearty it's like they don't miss the meat because it's so filling and thick and full and it is a meat substitute too if you would like to make a hundred percent raw version of this dish without the bun clean the mushrooms with the damp cloth to remove the dirt rub the mushrooms with olive oil and use the mushroom as the base of the sandwich add a sliced beefsteak tomato and the relish and top it with some dehydrated crispy vegetables so shiny let's go ahead on and make the mighty mushroom alright let's do it let's do it let's do it okay so I am going to take the baby portobello mushrooms also known as cremini paninis and i got these from the mushroom guy over at the south shore farmers market all right we're wonderful specialty must be mushrooms specialty is mushroom and one of the things that I learned - about storing you mushrooms if they always put them in a brown bag oh really yes it's just that I didn't know that either but they're always keeping them a brown bag and how long do they actually keep for mushrooms cuz sometimes I have them in freezer for weeks so is that too long to have them in the refrigerator do you have is there plastic or them yes then yeah that's too long yeah especially if they're wet check them and see if they're wet back slick or something like that okay then you might as well just go ahead on and throw those away but you keep them in the bag okay they keep them fresh mm-hmm and firmed okay so I got see so while I am chopping these up for the food processor yes why don't you check the green and red pepper sweet pepper up for me okay and doesn't matter how big or small each of these come in fours so I'm going to take this knife over here okay I really enjoyed my time at the farmers market and got a chance to meet the garlic lady oh yes yes yes yes yes and her farm is all about the garlic and I love her name is Jane okay yeah and she came up she says Caroline I hope I did well and I said I know indeed well Jane if you did magic of editing whoa so are there different types of garlic there are oh yeah there are even those Oh what if I forgot I even have these long garlic's with the stands and they're beautiful they sort of look like green onions okay but they're nice so we're gonna put this they're the mushrooms it's not delicious no delicious and I love eating my mushrooms like this I used to love eating them fried but so why are you doing that I'm going to go ahead on and moisten this lime up give a little citrus now this mighty mushroom saucer recipe actually was given to me by a friend of mine oh really yeah if that Mitchell she was absolutely awesome I change Randy with that lime juice lime juice please stop jumping on her yeah I treat it so it's just the juice of one line put that in there and you substitute a lemon for the line you most definitely can okay why don't you go ahead on and chop up a little bit of the garlic for me please okay now you told me there's a special way to chop up garlic I think so let's see I think I can't remember Oh wonderful so Wow and you said this releases the flavors and releases the flavors and it also releases the natural oils that are in the garlic okay so how many of these garlic cloves do we need oh why don't you do two more I love garlic what about you I love it to death I put it on almost everything you like to girl looks at a time you see I thought that when you when we turned probably thirty that you know we got to make our own decisions about stuff yeah you do you can I think you think too much okay and I think that sometimes even though if you're 30 and you do what you are asked to do yes it makes life simpler why don't you do that Oh dearest oh yes daughter dearest okay so this recipe last in the refrigerator once you finish making it you know what it will last about I think about five days so let me go head on and I'm gonna do another Gerlich chanita and something we can just do that really professional yes I am and then we're gonna take a little bit uh missus - I love this because it has all these nice spices without the sodium mhm which I love they were gonna take a little bit of cumin I love cumin actually I put cumin on my baked potato ooh human and what's the other Indian spice extra-virgin olive oil is it tumeric tumeric oh it's good for inflammation a lot of good stuff and here's some breaks um you know that we're going to use it's like a soy protein okay gives it a really nice flavor low on the sodium okay so gonna put that in there alright I think we have everything we need now we're gonna take this cover put it on here and we're just going to pulse and you repulse to so that it could leave some of the chunkiness of them yes yes it really does let me remove and put that in there and the next step are you missing something what do you think I think that's perfect I did too so we're gonna take this mushroom salsa huh and I see that we don't have you're gonna use this I was just going to reserve a little bit here because we can use it as a dip and we're gonna have some over there for the dip right that would be really good in our tap just taking like a kale leaf and spreading some of the mushroom salsa on it that'd be really good it really would it really would especially with some of the vegetables that we've already had that's me toes Gail the kale put the rest of it in here yeah that in there so that was really quick and easy and now what we're going to do is we're going to make a meal out of this okay so while I go ahead on and cut up this zucchini why don't you take this okay and add some of that cash you won your dip in there so this is another dip yep that's cashew onion dip and again it is made with raw cashews wild onions what is that fresh parsley that I got from the farmers market am i putting all this in here yeah putting a little bit more in there seems that we're making this into a meal house this house going to become a nail I'm gonna show you now check this out let me see if I can get this yes look at that looks like spaghetti oh it does okay so now we have this okay now what we are going to do is take this mushroom sauce mm-hmm with the cashew when you're dead mm-hmm and you know what let me do this because I think that might be a little bit too much so let's do this just to make it look really really creamy it is I mean when I eat this it's like I'm eating something sinful like really fattening but it's very healthy that's okay for healthy foods to be delicious healthy foods are delicious the way we make I know okay so wallah we can't double dip we don't but here it is folks this absolutely delicious zucchini mushroom cashew onion masterpiece masterpiece there you have it so chanita let's go ahead and make that zippy zesty marinated mushroom and vegetable dish let's do it let's do it okay great so how did you come up with this recipe here you know what I just think just make up something and you know when it's really easy because when you're in the kitchen and you make one dish and then you have all these then you begin to see all these other possibilities and experimenting experimenting but one thing I love now have you noticed that we've used portobello mushrooms we use the baby portobello portobello mushrooms and another dish mm-hmm and each dish tasted it did and and you can make mix and match them with like you said you added the pasta or the zucchini to make the mushroom pasta right have crackers with the dips have you know use them as an hors d'oeuvre and everything is just quick and easy okay how much lemon juice is enough that's enough okay Don you want to squeeze the line too okay while I finish doing this I will pour about half of that without the seeds and while I'm doing this why don't you go ahead on and cut up the red pepper okay and do that into strips while I finish up on these button mushrooms and where can people find these wonderful recipes that were making today mother oh why don't you tell them my dear daughter oh what's the name of that cookbook a mother and wait say that again a mother and daughter diary a mother and daughter diary yes of raw food recipes for beginners most definitely do that it did it did I was a perfectionist perfectionist so I'm gonna let you finish up on these here you go put those in there I just love it already so the next thing we are going to do is use some cauliflower and I just like the florets I haven't seen it yet so why are you doing that I'm gonna go ahead on and finish making this serenade yeah and I like garlic so I put like about two garlic's in there that's maybe like about two tablespoons of lemon juice and lime juice this is about two tablespoons of the Bragg's aminos so that's more like the dressing yes yes yes yes and this is about a 1/4 cup of extra virgin olive oil and here is a date which is a natural sweetener and it are like candy they're so sweet they really are they really are and so I'm just gonna add again a little missus - put that in there I'm gonna add some fresh squeezed orange juice so we're gonna put that in there and we're just gonna squeeze what I'm gonna do with this one I want you to grate some of the use that grater okay do I need to peel off the skin nope I just want just just go ahead on right i grate it put it in there yeah I love ginger know what I put it in my juices I think you're talking about about putting ginger in your and juices oh yes yes yes I love that okay so I think we have everything in there that we need so go ahead on so after we finished yes what I want you to do is also grate a little bit of the orange peeling with a lemon juice so we're on top right here yep why don't you wait until I we mix it all okay now how easy and simple with that one two three you need to tow that downhill job I'll just bring him bring some food about that so we're going to pour this marinade on top of that Oh looks delicious I mean it really does in the aroma that's what I love so much about this food so let's go ahead on and be some tossing mm-hmm do you want to grate some of the yes yes if you wanted to you can add some walnuts some pecans whatever you like to make this your dish because I'm a really good I think pecans would be absolutely great another masterpiece so that's all folks I hope you enjoy going to the farmers market with us today did you have a good time today fabulous time fabulous awesome I had a fabulous time and we will see you next time on cooking raw to order a copy of Caroline and shanina's book a mother and daughter diary of raw food recipes for beginners go to mptv.org and click on store or call to six two seven eight one four nine nine eight you