As we know, soy is one of the most deadly foods. Not only is over 90 percent of the world’s soy genetically modified, but most of the soy in our food is unfermented, making it even more toxic for the body to process and utilize as energy. If you need a soy sauce substitute, try this simple raw preparation.
Many raw food recipes use Nama Shoyu, even though it isn’t actually raw.
Sea salt can easily be substituted to give saltiness, but there is a deeper, more profound flavour missing. Many in the raw community are using portobello (large mature white) mushrooms, as in this recipe, to recreate that unique flavour.
1 large portobello mushroom
1 tablespoon Celtic sea salt
2 cups water
Place the mushroom and salt in the blender with 1/2 cup of the water. Blend on high speed for 10 seconds, slowly add the remaining water through the top while continuing to blend. You may wish to strain the liquid to remove any mushroom chunks.
Will store in the refrigerator for weeks. This recipe is so quick you may wish to make it fresh for every recipe.
Enjoy! For more raw food ideas: Ann Wigmore’s RECIPES FOR LONGER LIFE is available.