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Recipe for Health: Raw-Vegan Sloppy Joes

by Sandy Todd Webster on Aug 22, 2013

Food for Thought

Looking for a quick and healthy weeknight meal now that the kids are back in school and your autumn schedule is about to go full tilt? This one might become a standard.

Mee Tracy McCormick learned to cook her way out of her chronic autoimmune disease by using whole foods. In the process, she created a collection of “healing recipes that combine foods in a way that is more nutritious and delicious than she could have ever imagined.”

This recipe, which is vegan, dairy free and gluten free, comes from her new book My Kitchen Cure (LeeMee Publishing 2013). Tracy says she likes to serve this “meat” both as both an appetizer at parties and as a meal with a side of soup. “Dinner guests will totally be impressed, and you won’t be stressed, because you Food Focusc:an knock this out in no time flat,” she writes in her book. “The key to raw food is that it’s raw, and so there is no “cooking” time needed.” Makes 4 servings.

  • 1⁄4 cup soaked raw walnuts (soaked overnight for optimal digestion and rinsed well)
  • 1⁄2 red bell pepper, roughly chopped
  • 1⁄3 sweet onion, roughly chopped
  • 1 carrot, sliced 1 celery stalk, sliced
  • 4 sun-dried tomatoes, rehydrated
  • 1 clove garlic
  • 1 medium portobello mushroom cap, washed and diced
  • splash of nama shoyu (if you’re avoiding soy, substitute coconut aminos;if you’re avoiding gluten, use tamari)
  • splash of raw apple cider vinegar
  • drizzle of flax oil
  • oregano (dried), to taste
  • rosemary (fresh), to taste
  • sea salt, to taste
  • black pepper, to taste
  • cayenne pepper, to taste
  • chili powder, to taste romaine leaves

Add all veggies, except portobello mushroom pieces, to food processor. Process until well chopped and combined. Put veggies in large bowl and stir in portobello chunks. Season with splash each of nama shoyu and apple cider vinegar, and drizzle with a little flax oil. Add oregano, rosemary, sea salt (but go easy; as with the nama shoyu, it could make the dish too salty), pepper, cayenne and chili powder. Serve on romaine leaves.

Source: Reprinted with permission from the book Let’s Get Cooking! by Mee Tracy McCormick. Copyright © 2013. Published by LeeMee Publishing. For more information, visit www.MeeTracy.com or www.amazon.com.

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL, the health and fitness industry's leading resource for fitness and wellness professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering appro