Amazing Stuffed Mushrooms (Servings 4-8)
Ayurvedic qualities of mushrooms are dulling (they’re tamasic), so if you need to relax the nervous system, great! but if you need to keep the mind clear or if there’s depression, caution.
• 1 1/2 lbs. mushrooms, you can use baby Portobello’s, Cremini or Button
• 2 tablespoons olive oil
• 5 g (1/4 cup) fresh parsley, roughly chopped
• 1 small red bell pepper, finely chopped – reserve a little extra for serving
• 1 shallot, chopped
• 2 cloves garlic, minced
• 13.5 g (1/4 cup) sun dried tomatoes, diced
• 95 g (3/4 cup) walnuts, chopped
• 30 g (1 cup) baby spinach, chopped
• Sea salt and pepper, to taste
1. Preheat the oven to 375ºF.
2. Remove mushroom stems (and set aside for later). Brush mushrooms with a little olive oil, place (stem side up) and bake for 8-10 minutes.
3. In a sauté pan over medium-high heat, add 1 tablespoon of olive oil. Sauté the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped spinach until it wilts. Add salt and pepper to taste.
4. Remove the mushrooms from the oven, pour off any water that accumulated in the mushrooms.
5. Spoon the filling into the mushrooms and bake for an additional 10-12 minutes. Topped with fresh, raw diced red bell peppers and serve warm.
Balsamic Chicken Wings (Servings 1~2)
• 1 pound chicken wings
• 2 cloves garlic minced finely
• 2 Tbsp. Coconut milk
• 2 Tbsp. tamari
• 60 ml (¼ cup) balsamic vinegar
• 2 tablespoons brown sugar or maple syrup
• 1/2 teaspoon powdered ginger
1. In a bowl, combine the vinegar, garlic, ginger, brown sugar and tamari.
2. Rinse and dry chicken wings.
3. Place in a mixing bowl.
4. Pour sauce over wings making sure everything is covered. Cover and refrigerate for 2-4 hours.
5. Remove and place wings on a foil lined cookie sheet. (save marinade for later)
6. Bake 375˚ for 30 minutes. Brush additional marinade over wins after 15 minutes.
7. Serve and Enjoy!
(For more variety, red chili flakes for heat!)
Coriander Lime Rice (Servings 4)
• 185 g (1 cup) white rice
• 500 ml (2 cups) low sodium chicken stock (organic if possible) (or vegetable stock)
• 25 g (1/2 cup) cilantro (coriander), chopped
• 2 Tbsp. lime juice
• 1 clove garlic
• ½ tsp. salt
• 1 tsp. olive oil
• splash of water
1. Heat oil in a saucepan over medium-high heat, and sauté rice until lightly browned
2. Add stock and salt to the rice and stir.
3. Bring to a boil, then reduce heat to a light simmer. Cover, and let simmer for about 15 minutes or until all of the liquid is absorbed.
4. Meanwhile, rinse chop cilantro roughly
5. In a blender, add cilantro, lime juice and garlic clove, 1-2 Tbsp. water or olive oil, and blend everything together.
6. Add the cilantro mixture to the cooked rice and mix thoroughly! If needed, season with salt. Garnish with fresh cilantro, and enjoy!
Almond & Cacao “Bliss” Balls (Servings 22)
• 24 fresh pitted dates
• 50 g (½ cup) almonds
• 30 g (¼ cup) raw cacao powder, plus extra for rolling
• 2 Tbsp. coconut oil
• unsweetened coconut (optional)
1. In a food processor, blend the dates, almonds, cacao and coconut oil and process for 2–3 minutes or until the mixture comes together.
2. Roll tablespoons of the dough into golf-size balls and roll in extra cacao to coat.