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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Portobello Mushroom in Luscious "Pepita" Sauce Recipe

Brought to you by At Huber's Inn

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	Prep Time: 30 min
Yield: 2 servings

Ingredients:
1 Warm large skillet (medium heat)
2 Spoonfuls of Ghee (also known as "clarified
butter"
2 Portobello Mushrooms - Wash the mushrooms and
cut the stems off. Then cut transversally in 2
halves each.
1/2 cup of coco-nut milk Undiluted
2 or 3 Garlic cloves
3 Spoonfuls of "Pepitas" (pumpkin seed) paste
(could also be almond butter)
2/3 Spoonful of "Bragg's" amino acids.
1 Tea spoonful of Ghee (Also known as "clarified
butter")
1 Spoonful of Peeled pumpkin seeds.
1 Teaspoonful of Peeled, roasted and crushed
almonds

Instructions:
In food processor/blender paste the coconut milk,
the garlic cloves, the spoonfuls of pumpkin seed
paste, the amino acids and the ghee. until you
obtain a paste. With some hot drinking water,
liquefy to a sauce consistency.

On the warm skillet melt a spoon full of ghee.

On the melted ghee, sauté the Portobello mushrooms

Pour your sauce into the warm skillet with the
sautéed portobello mushrooms.

Once mushroom halves are sautéed to your liking,
ad the sauce.

Nicely bathed in your lovely sauce, mushrooms are
ready to be served (maybe on white basmati rice;
or rice noodles)

Bon Appetit......Enjoy the scents, the looks and
the textures! : )

Serve ornated with "pepitas" (peeled pumpkin
seeds) and/or a few crushed roasted almonds.

Notes:
This exquisite plate is scrumptious, attractive and
tempting... but it is light, digestive and balancing
for most persons.