Saint Patty's Corned Portebellos and Cabbage Dinner and Raw Mint Chip Ice Cream

This macroraw girl loves great healthy pure meals and when I can please my family with old fashioned comfort foods while still keeping up my pure standards I'm over the rainbow. This past weekend I had a blast in the kitchen creating a Saint Patrick's Day feast for my husband and wee little leprechauns. No need to wait for next year, give these recipes a try today.




Gluten Free Ryeless Rye Beer Bread
Here is an awesome and simple beer bread recipe that can be adjusted to make many different varieties. I keep this recipe on hand when I want an quick bread to accompany soups or stews.

3 Cups Gluten Free Flour Mix (such as Bob's Red Mill brand)
1 Tablespoon Baking Powder
1 1/2 teaspoon Salt
2 teaspoons Caraway Seeds
2 teaspoons Finely Grated Orange Peel
1 Tablespoon Cacao Powder
12 ounce bottle Organic Gluten Free Beer
1 Tablespoon Molasses
1 Tablespoon Coconut Oil

Combine the flour, baking powder, salt, caraway seeds, orange peel and cacao powder in a large bowl mixing well with a whisk. Form a well in the center and add the beer and molasses. Stir well with a wooden spoon. Grease a loaf pan with coconut oil and pour in batter.
Bake in a preheated 375 degree oven for one hour.


Corned Portobellos and Cabbage
I'm not Irish, but my momma would make up a corned beef and cabbage dinner every March and it was a feast to behold. Here is my kinder rendition. You could easily use seitan or other vegan meat substitute for my "corned" portebellos. The macroraw way stays away from gluten and soy, so portebello mushrooms is my go to meat substitute.

Step 1: Raw Marinated Corned Portobellos

10 Baby Portobello Mushrooms washed and quartered into chunks
2/3 Cups Coconut or Liquid Aminios
1/4 Cup Apple Cider Vinegar
2 Tablespoons Pickling Spice
1 Tablespoon Fresh Thyme
1 Tablespoon Fresh Sage

Whisk the aminios, vinegar, spices and herbs in a shallow bowl. Add the mushrooms and set in a dehydrator at 115 degrees for two hours.
Portobello mushrooms absorb the marinated and wilt just as if cooked in the dehydrator. This way you keep part of the meal raw and the mushrooms living enzymes available to your body.
Alternatively the mushrooms can be marinated for a few hours and sauteed in a pan.

Step 2: The Cabbage and Veggies

4 carrots, sliced into about 1/4 inch rounds
1 white onion, roughly chopped
1/2 head cabbage, roughly chopped
4-5 baby red potatoes quartered (I used some tiny purple and fingerlings from my farm CSA)
1 Tablespoon olive oil
1 teaspoon thyme
1 teaspoon sage
1 teaspoon salt
2 teaspoons organic mustard
2 teaspoons horseradish
2 teaspoons apple cider wine vinegar
1 teaspoon fresh cracked black pepper

Heat a large stock pot over medium heat. Add the olive oil and onions. Saute until the onions are soft. Add the herbs, salt, mustard and horseradish and saute a few minutes. Add the vinegar, carrots, potatoes and cabbage. Add enough water to just cover veggies and let simmer until everything is soft about 30 minutes. Add fresh pepper and salt to taste.

Serve the cabbage and veggies in a large platter with corned portebellos on top family style with beer bread and vegan butter.




Mint Chip Raw Ice Cream
We'd never forget dessert on a special holiday. I had bought a beautiful full mint plant at our farmers market the day before and was inspired to make mint chip raw ice cream.

Meat of one young coconut, about 1 cup
1 cup cashews, soaked at least 2 hours, rinsed and drained
1/2 cup coconut nectar or maple syrup (maple not raw, but good)
pinch sea salt
1/4 cup fresh mint leaves
6 Tablespoons fresh young coconut water (or water)
1 dropper ChlorOxygen (optional for green color)
2 Tablespoon Cacao Nibs

Blend all except the nibs in a high speed blender. Pour into the bowl of an ice cream maker and follow the manufactures instructions. After a few minutes of churning add in the nibs.

May the treasure at the end of the rainbow be yours to find!