Herbed Spinach and Mushroom Mix

11 February 2015

I love combining an assortment of fresh herbs to really bring the flavour out of vegetables. Mushrooms are particularly responsive to this combination of dill, parsley and coriander. This meal serves as great way to get a large dose of good quality alkalising greens into your system, to balance your internal PH and cleanse the gut.


1 punnet button mushrooms - sliced

200g baby spinach – diced

1 tbsp. fresh lemon juice

1 tbsp. macadamia nut oil

1 tsp, crushed garlic

1 cup fresh parsley - destalked

½ cup fresh dill –destalked

½ cup fresh coriander – destalked

2 tsp. Himalayan pink crystal salt

2 tsp. ground black pepper

1 tsp. dried organic mixed herbs

1 tbsp. homemade basil pesto (see recipe under toppings and dips)

5 parsley leaves for garnishing


Step 1:

Prepare Vegetables and Herbs:

Pick parsley, dill and coriander leaves off their respective stalks

Cup up button mushrooms into thin slices

Dice baby spinach into small, thin pieces

Step 2:

Place macadamia nut oil and garlic on large frying pan and sauté until lightly browned

Step 3:

Add mushrooms, salt, pepper, lemon juice and dried mixed herbs and sauté for 5 minutes until mushrooms are cooked


Step 4:

Add diced baby spinach and sauté for another 3 minutes until spinach softens

Step 5:

Add parsley, coriander and dill and mix thoroughly with spinach and mushrooms

Sauté further for 1 minute

Step 6:

Add 1 large tablespoon of homemade basil pesto for extra flavour

Step 7:

Garnish with remaining parsley leaves

Serving Suggestion

Serve over wild rice, stacked on baked sweet potato, or as an accompaniment to any protein. Add a dollop of tahini for full-bodied flavour and creaminess.


Yours in Health Always,



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