Saturday Side Dish

Hello Every one,

Mushrooms have been a funny vegetable for me to eat. In the past I was sooooo sensitive to them. To me it was a toxic fungus entering my body. I felt they should be utilize to decorate other vegetables and not to be eaten. I couldn't get how any one could love this tasteless fungus. However, I'm learning a new way to eat them.

For fashion sense, The portobella mushroom reminds me of the texture of my suede skirt. I looked up some history on the mushroom. You will love this.

The Pharaohs of Egypt monopolized mushrooms for their own use. They thought they were too delcate to be eaten by common people. Back then they did not discover the science of how the mushroom appeared over night. They viewed this as magical. By the first century , the mushroom had gained popularity in the Roman Empire. They called them "Food of the Gods" They believed it gave their warriors strength.
Mushrooms are among the few rich organic sources of germanium, which increases oxygen efficiency of the body. It counteracts the effects of pollutants, and increases resistance to disease.
They have a good source of vitamin B.
WHO KNEW

I've made this dish before as side dish. It is so simple and easy to prepare. From the "Living on Live Food" by Alissa Cohen.

STUFFED PORTOBELLA MUSHROOM CAPS

1 large Portobella mushroom
1 whole avocado 1/4 cup onions, dices (optional)
1 tomato diced (optional)
1/8 teaspoon sea salt
Bragg Liquid Aminos

Wash and de-stem the mushroom. Place mushroom stem side up on a plate.
Mash the avocado, onions, tomatoes and sea salt and place in the mushroom cap.
Pour Bragg Liquid Aminos lightly over the top of the mushroom cap and on the plate to make sure the mushroom cap is marinated.
Eat as is or top with diced tomato, black olives and sprouts.

Here is another Side Dish you can serve with veggies and crackers, or stuff into tomato caps. I have used this in a collard green wrap or you can used this in arugula leaves.

WALNUT MUSHROOM LOAF
3 cups of portobella mushrooms
2 cups of walnuts
2 tablespoons olive oil
1 clove of garlic
1/4 teaspoon marjoram
1/4 teaspoon rosemary(optional)
1/4 - 1/2 tablespoon sea salt

In a food processor, blend all ingredients until smooth.

Enjoy!

vintage Beret - hand down
Scarf - self made
Corduroy jacket- Goodwill's super store
vintage suede bag
Suede skirt- "No Relations Vintage" shop
over the knee sock- Sock Dreams
shoe booties- John Fleuvog

Thank you for reading
Peace and light to you.