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.
Ingredients
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
Instructions
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
through
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.
Enjoy!
Yours in Health Always,
Cara-Lisa
xoxo