I've been craving mushrooms lately. Probably because it's cold outside and they're a hearty addition to meals. Plus, they're delicious. I especially love the shiitake right now with it's robust flavor and chewy texture. Seems like I'm eating them about every other night. Last night I paired them with some crimini mushrooms, kale, and balsamic vinegar. It was good!
Dr. Fuhrman has reported that mushrooms have immune enhancing and cancer fighting properties. They're also included in his list of G-BOMBS (greens, beans, onions, mushrooms, berries, seeds). I've been working on adding more of these health promoting foods to my diet. It hasn't been hard since they're all things that I enjoy.
Balsamic Shiitakes & Kale
2 cups sliced shiitake mushrooms
2 cups sliced crimini mushrooms
1 bunch curly kale, washed, stem removed, and torn into 2-3 inch pieces
1/4 cup balsamic vinegar
sea salt and black pepper to taste
Use a large frying pan. Saute the mushrooms over medium heat in water or a few tablespoons of olive oil until tender. Add the kale and balsamic. Cover and let steam for about 5 minutes or until the kale starts to turn bright green. Remove the lid and stir, cooking for another minute of two until the kale is tender. Season to taste with sea salt and black pepper.
I served mine with black beans and quinoa. I thought it was a pretty tasty combo. And since it's HVF I thought I'd mention that I'm still having my warm lemon ginger water and green smoothie every day.
Yep, the smoothies still look like swamp mud thanks to my love for spirulina. But I promise they taste great. I don't drink smoothies just for nutrition. They have please my taste buds too.
This weekend is going to be full of homework, mostly paper writing and coming up with a study plan for my midterms. Happy Friday :)