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Philly Cheese Steak

Place - In a bowl, add:
2 sliced Portabello mushrooms, sliced,
1/2 cup extra virgin olive oil cold pressed,
1/2 cup Nama Shoyu,
2 tsp cumin, (be careful with this spice)
2 tsp coriander,  ( I prefer not to use this spice)
1 Tblsp Ume plum vinegar (or apple cider vinegar).
Set aside and let marinade.

Vegetables- In a separate bowl, add:
1 bell pepper, seeded and sliced,
1 cup broccoli stems, chopped,
1/2 cup red onion, chopped,
1 clove garlic, minced,
1 Tsp sea salt,
1/4 cup extra virgin cold pressed olive oil.
Set aside and let marinade.

Cheese- In a blender, add:
1 cup pine nuts,
1/2 cup sunflower seeds,
2-3 Tblsp raw apple cider vinegar,
1/4 cup red onion,
1 Tsp sea salt,
1/4 cup water (Can use water or recipe from Juliano's Raw- juiced cucumber and celery).
Blend until creamy.

To make the Philly cheese Steak” 

Start with a whole Swiss chard leaf. Spread a layer of steak on the leaf, then a layer of vegetables, and finally the cheese.  Roll and eat. 

Courtesy of “How We All Went Raw” by the Top Raw Men


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