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¼ cup pine nuts
1 cup kale (or other green)
1 large frond fennel (or other fresh herb)
3 garlic cloves (crushed)
2 tablespoon sweet onion
1 teaspoon sea salt
Dash dried sage
A handful of mushroom stems
Mushrooms for stuffing
1. Marinade mushrooms for a little while in a mixture of aminos, balsamic, and water.
2. Put everything (except the oil and the whole mushrooms) in a food processor and turn it on. add olive oil until it reaches a pesto-like consistency.
3. Stuff the mushroom caps and place them in a glass dish with the leftover marinade. Dehydrate for about 3 hours at 130 degrees.
These are GREAT served with a lettuce and purple cabbage salad with some fresh tomatoes, lemon juice, flax oil, and pink salt.
Ahhhhh… : )
Rachle's ThoughtsBy rachle
Another successful impromptu creation!
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