||Slivered Veggie Chop
by Nomi Shannon
© 1998 Nomi Shannon. Please copyright notice below.
Almost any vegetable works in this recipe, the secret lies in making
the longest and thinnest slivers that you can manage. They will pick up the taste of the
seasonings and are fun to eat and easy to digest. It is worth the effort!
2 Carrots, slivered (by hand or use mandoline)
2 stalks celery, peeled and slivered
1 Cup thinly sliced mushrooms
1 red pepper, slivered
2 Cups thinly sliced Bok Choy, leaves and stems
1 small zucchini, slivered
1 cup green beans, slivered
1 cup snow peas or snap peas
1 cup mung sprouts
1 cup sunflower sprouts
1 cup clover sprouts
1 small red onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro
2 teaspoons ginger juice, or 1 Tablespoon minced ginger
2 Tablespoons sesame oil, or more to taste
2 Tablespoons Tamari
4 pieces of Nori, cut in 1/2" strips
Toss well. Serves 6-8
Option: To use as a main course or a one dish meal, add 2 cups soaked pumpkin seeds,
sunflower seeds or almonds.
The above recipe was taken from: The Raw Gourmet, Simple Recipes
for Living Well, by Nomi Shannon. © 1998 Nomi Shannon. All commercial rights
reserved. This recipe may be distributed freely for non-commercial purposes provided: that
this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (firstname.lastname@example.org).
Visit the Raw Gourmet Web Site for more recipes!