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    • Patricia Alexander-Bird

    Asian Style Mushrooms on Sourdough Toast

    DO YOU EVER GET CRAVINGS FOR CERTAIN FOODS? πŸ„πŸ„πŸ„πŸ„πŸ„πŸ„ Recently I have been craving mushrooms so when my body asks for something it means it probably needs it! Apart from Vitamin D, also made when the sun touches our skin, mushrooms, and especially these organic beauties, SHIITAKE, are powerhouses of medicinal goodness.

    High in a B Complex vitamin, BIOTIN, which by the way comes from the Greek, "Biotos" meaning life, it is critical during pregnancy at the embryonic stage. It's also really great for skin, hair, eyes, the liver and nervous system.

    BETA GLUCANS are another interesting substance in Shiitake and these support the growth of beneficial gut bacteria, thereby supporting the immune system as well as digestion and as an anti-oxidant.

    There are loads more nutrients, ERITADENINE, for example which improves blood pressure regulation working on the same principle as ACE inhibitors! LENTINAN, which can help heal chromosome damage from conventional cancer treatments.

    So I gave into my cravings and made mushrooms on sourdough toast with wilted spinach and with an Asian wist. Off the scale tasty πŸ˜‹πŸ˜‹πŸ˜‹ This was so quick and easy and would be perfect for a quick supper or a lazy weekend brunch.


    RECIPE






    WHAT YOU WILL NEED

    Shiitake and chestnut mushrooms, fresh or frozen

    Spinach leaves, or rocket

    Sourdough bread

    Vegetable/mushroom stock

    Tamari

    Seaweed flakes

    Olive oil

    Black pepper


    WHAT YOU NEED TO DO

    Slice your mushrooms, I didn’t count/weigh them, so adjust to appetite or servings as required.

    Heat a non-stick frying pan and pour in approx. 100ml of stock. It will start to bubble and reduce so add in your mushrooms and give a quick stir. Turn down the heat if necessary. Add more stock as necessary.

    In the mean-time steam the spinach and get the bread toasted.

    Add in some seaweed flakes, I used The Cornish Seaweed Company, and a dash of Tamari.

    Cook until the mushrooms are done to your liking and the stock has reduced and thickened.


    ASSEMBLE

    Top the toast with the wilted spinach and then the mushrooms.

    Drizzle with some Extra Virgin Olive oil and some black pepper.

    Enjoy x






    Recipe by:

    Patricia Alexander-Bird

    Registered Nutritional Therapist

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