Today I went out foraging with Mom and Dad and we found some beautiful Chanterelle mushrooms for dinner. Chanterelle’s are found on the Pacific Northwest from September until early November.
I’m so proud of my parents. They’ve really embraced plant-based eating and they make it a lot of fun. My mom is always trying out new recipes and my Dad is an enthusiastic taste tester. The other day my Dad was talking about how good he feels about eating plant-based “You naturally start caring what goes in. You realize that what you eat really affects your health and as soon as you realize that you naturally start making better choices. I’ve start reading labels and caring about whats in packages and at meals at restaurants. Since we’ve gotten away from eating meat, meals have taken on a different form. Vegetables, mushrooms and plant-based protein sources become the focus and meals are so much more interesting because it opens up a whole new way of looking at eating. In order to make your dinner plate ‘look normal’ you have to bring in more colour and textures.” I absolutely agree with you Dad! Once you make that connection that by eating nutrient dense plant foods you are actively improving your quality of life it’s so much easier to make the healthier decision. Plant-based eating is way more interesting and there are a world of flavours to explore.
If you’ve attended one of our prevention classes you’ll know that mushrooms make it onto our dozen starve cancer foods. These gems have a massive positive impact on our bodies. There are 3 easy ways to consume mushrooms: eat them, steep them like a tea and drink them, buy a powder or grind up dried and add it to recipes or smoothies. Keep following our blog as I’ll be posting more about the health benefits of specific mushrooms and the recipes that make them delicious and easy to eat/drink.
Here are some of the health benefits you’ll receive from the recipe for Chanterelles below:
- Complex sugars called polysaccharides are shown to exert anti-tumor and immune stimulating properties.
- Terpenoids help kill bacteria and viruses
- Beta-Glucans for a healthy heart
- Pre-biotics for healthy digestion
- plus it’s a great source of potassium
- 1 cup Chanterelle mushrooms chopped
- 1/2 cup water chestnuts
- 3/4 cup carrots diced
- 3/4 cup celery diced
- 1/2 cup sunflower seeds
- 3 cloves garlic minced
- 3 leaves kale sliced thinly
- 3 TBS Red Wine
- 3 TBS Bragg Aminos/ Coconut Aminos/ Tamari
- 2 TBS Rice Vinegar
- 1 TBS ground Chia
- 1/2 tsp red chilli powder
- Place Chanterelle mushrooms in a dry pan on medium heat until they release their moisture.
- Add in carrots, celery and sunflower seeds and stir over medium heat until they become vibrant in colour.
- Add in remaining ingredients and turn heat to low and place lid on the pot.
- In a separate bowl mix together sauce ingredients. Pour over vegetables and turn heat up to medium. Cook for 2 min or until it bubbles.
- Serve over quinoa, millet, brown rice or sprouts.