With many of you joining me for a mini detox at the moment, I wanted to share this yummy stuffed mushroom recipe with you as a wonderful meal, side dish or appetiser.
Handpicked Low Pesticide Ingredients
Most of the ingredients made it to The 2023 Environmental Working Group Clean 15 List so they are naturally low in pesticides.
I'm not saying not to eat their list of the Dirty Dozen but you need to take more care with washing them with baking soda, apple cider vinegar or using Therasage Ozone Bubbler to remove the pesticides.
Choose Organic If You Eat The Skin
Look for organic frozen fruits at the supermarket as all berries were found to be very high in pesticides as the skin on these fruits is very thin.
As a rule, if you eat the skin try to get organic and if that is not possible rinse using my vegetable washing hacks.
Plant-Based Help With Healing
I’m not vegan, but I love to eat more plant-based foods, and I always go pesca vegan when I do a cleanse to take the pressure off my digestive system providing more energy so I can heal at a cellular level. I often use the analogy of ‘removing the ‘rocks out of the blender’ so your body spends less time digesting and more time healing & detoxifying.
Doing regular cleanses and detoxes is a lifestyle that we all need to adopt if we want to shift into disease prevention as we are bombarded with toxins each day.
Asparagus, Sweet Potato, Mushrooms & All Ingredients
- 12 mushroom caps
- 1 large sweet potato
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Sea Salt and black pepper
- ½ cup chopped spinach
- 4 fresh asparagus spears
- 1 brown onion
- Top with vegan cheese or buffalo, sheep or goat’s cheese of your choice (I always choose these cheeses over cow's cheese for they naturally have less lactose and they are less inflammatory).
- ¼ cup chopped cilantro
Making The Stuffed Mushrooms
- Preheat oven to 180 C
- De-stem, rinse and dry the mushroom caps.
- Peel the sweet potatoes & steam them or boil them till soft. Let them cool slightly.
- Mash (by hand or in a food processor) to combine the cooked sweet potato, coriander, paprika, and chilli powder; pulse until the mixture is thick and creamy. Season to taste with salt and pepper.
- Stir in the spinach and sliced asparagus spears.
- Spoon the filling into mushroom caps, about one tablespoon per cap.
- Top with the cheese of your choice.
- Bake the filled mushrooms for about 30 minutes at 180
Serve garnished with cilantro.
Kick-Start Your Wellness Journey
If you need help starting your wellness journey, take our Free Wellness Quiz to receive your tailored Wellness Profile with the top 3 areas you need to focus on to scale up your health.
See last week's blog for more information about how to do a mini-detox.
