Mushrooms are a beauty food! But I’m normally not a big fan, and the kids hate them. I only like Marinated Mushroom recipe HERE and the above recipe. If you are old enough to remember the number one bestseller Fit for Life you might be familiar with this recipe 🙂
So what is so beautifying about mushrooms?
Mushrooms comes with anti-inflammatory action which has been linked to aging and most disease. They help boost immunity which in turn help fight off inflammation. They are also low in calories and at the same time very nutrient dense. Containing 15 vitamins minerals and phytonutrients, including folate and hard to come by Vitamin D and Selenium. Mushrooms can be a good substitute for meat as it has that denser texture that you might miss if you are used to eating meat. It’s really important to only eat organic mushrooms as they absorb and concentrate whatever they grow in.
Mushrooms with Garlic and Lemon
– 300 gram Mushrooms
– 2-3 Garlic Cloves
– 1 Tablespoon Coconut oil
– 2-3 Tablespoons of Fresh parsley or 1 teaspoon of dried
– Fresh Lemon Juice about 1 Tablespoon
– Salt & Black pepper to taste
Wash and slice the mushrooms. Saute the garlic and mushrooms in the coconut oil until soft. Add salt and pepper to taste. Squeeze some lemon juice in. Add the chopped parsley. Serve.
It literally takes two minutes!
I either serve it as a side dish or on top of pasta made of lentils.
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When I was little my grandmother always took us kids mushroom picking in the dark mysterious Swedish woods.
She could name every mushroom we came across and she knew exactly where they were hiding,
I wish I had paid more attention.
Here in London I do my mushroom picking at err.. Whole Foods, where they have an amazing selection at the moment.
For this recipe I think chestnut buttons work best.
And remember to let your mushrooms sun bathe to boost that all important Vitamin D!
Vitamin D Boosted Marinated Mushrooms
– 150g chestnut buttons
– 1/2 cup olive oil
– 3 tablespoons apple cider vinegar
– 1 tablespoon tamari
– 1/2-1 cup chopped flat parsley
– 1 garlic clove
– 2 spring onions
– peel from 1 lemon
See more videos: Spicy Autumn Salad, Kale Salad, Super detox Salad, Raw Broccoli and Pesto salad,
Cucumber and Avocado Soup, How to ferment Vegetables
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This Raw Celeriac Mushroom and Pine Nuts Pasta is one of my all time favourite raw dishes.
It’s filling, crunchy and salty and so easy to make!
1 celeriac root head
3 cups of mushrooms
1/2 cup pine nuts
2 table spoons of fresh sage and parsley
1 tablespoon of lemon juice
3 tablespoon of olive oil
2 table spoons of tamari sauce
Peel and slice the celeriac really thinly (it’s helpful to use a julienne or even better a spirulizer) You want it to reassemble pasta.
In the above picture I used a handheld julienne and than I cut it to size.
Mix the celeriac with 1 tablespoon of lemon juice and 1 tablespoon of olive oil some sea salt and put aside.
Slice the mushrooms really thinly.
Cut the herbs finely.
Mix 2 tablespoons of olive oil, 2 tablespoons of tamari sauce and the herbs together.
In a bowel mix the mushrooms and pine nuts and pour over the olive oil and tamari mixture. Let it marinate for 10 minutes.
Assemble the celeriac pasta and the mushroom mix, let it marinate for another 5 minutes and serve.
Hope you like it!!