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Whole food, Plant based, Vegan, Gluten free Potluck 6/3
Sunday, July 24, 2016
Jerk Mushrooms with a Mango Salsa
The recipe for
included cauliflower rice. We served ours over a bed of lettuce with the mango salsa.
Jerk Spiced Mushrooms
2 large portobellos, sliced into 3 or 4 chunky strips
(you can totally buy this readymade, but I provide the link for anyone not sure)
2 teaspoons coconut oil (melted)
1 clove garlic, minced
Thumb-sized peice of ginger, minced
2 spring onions, cut at an angle
2 tablespoons tamari
2 teaspoons lime juice
Combine all the marinade ingredients in a bowl (everything except the mushrooms).
Place the strips of mushroom in the marinade and ideally leave them overnight. You can also ‘get away with’ about an hour of marinating.
Dehydrate at 46 degrees C (105 degrees F) for two to three hours. As I mentioned in the intro, if you don’t have a dehydrator then just marinate them overnight before serving.
Flesh of 1 ripe mango, cubed small
Few sprigs of coriander (cilantro), finely chopped
2 tablespoons finely diced red onion
Juice of 1 lime
Combine all ingredients in a bowl and serve with the mushrooms and bed of lettuce.
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