Choosing Raw - Portobello Mushroom Jerky

2 Portobello mushroom caps, sliced into strips about 3/4 inch thick

For the marinade:

3 tbsp tamari

2 tbsp maple syrup

2 tbsp apple cider vinegar

1 tsp chili powder

3-5 drops liquid smoke OR 1/4 tsp smoked paprika (omit to make 100% raw)

Black pepper to taste

1) Soak the mushrooms in the marinade for about 4 hours or more (overnight is good).

2) Dehydrate at 115 degrees for about 4-6 hours, or until mushrooms are dried out but still chewy (not crunchy). Dehyrating time will vary according to how much liquid the mushrooms absorbed, so check them and adjust time accordingly.

A very typical snack for me when I come home in the afternoon after class is a small plate of greens and veggies, some raw crackers, and 1/4 cup homemade hummus.