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Ingredients

• 5 portobello mushroom caps, sliced
• 1 yellow onion, sliced
• 3 zucchini, sliced
• 2 red bell peppers, seeded and sliced
• 1 jalepeno, seeded and sliced
• 1/4 c raw apple cider vinegar or lemon juice
• 2 tbls raw honey
• 1 c cold-pressed olive oil
• 4 tsp raw tahini
• 5 c distilled water
• 2 sprigs fresh rosemary, chopped
• 2 tsps kelp or dulse powder
• 4 tsps curry powder
• 1 tsp sea salt
• 2 tsps freshly ground black pepper
• 1 head romaine lettuce, shredded
• 1/2 lb asparagus spears, lightly blanched, for garnish
• Nasturtium flowers, for garnish

Description

Raw Recipe From Carol Alt's "Eating In The Raw".

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