Tag Archives: minerals

Hen of the Woods Mushrooms contain large amounts of minerals, anti-oxidants and Vitamin D (1 cup raw contains almost 1000 IU of Vitamin D3, possibly the highest of all mushrooms). One of the reasons this mushroom is a Superfood is that these nutrients are not lost when mushrooms are cooked. This Green Bean with Mushroom recipes is easy to prepare and compliments so many meals. Serve it with red quinoa and salad greens and it is the meal. We like to end with a Hail Merry Chocolate Raw Almond Butter Miracle Tart because we can. Feed Your Body Royally!

GREEN BEANS with
Hen of the Woods MUSHROOMS

Serves 4

2 tablespoons organic coconut oil
8 ounces fresh Hen of the Woods mushrooms, sliced
2 shallots, chopped
2 garlic cloves, minced
2 pounds slender green beans, trimmed
2/3 cup low-salt organic broth
Salt and pepper
2 tablespoons fresh parsley

1. Melt 1 tablespoon oil in large skillet over medium-high heat. Add  mushrooms and sauté until tender, about 5 minutes. Transfer to bowl and aside.
2. Melt remaining oil in same skillet. Add shallots and garlic and sauté until tender, about 2 minutes.
3. Add green beans and toss to coat with oil. Pour broth over green beans. Cover and simmer until liquid evaporates and green beans are tender but crisp, about 8-10 minutes.
4. Stir in mushrooms. Season to taste with salt and pepper. Sprinkle with parsley. Serve warm.

Mushrooms are powerful anti-inflammatory superfoods, plus many deliver on the Vitamin D and hard-to-get minerals such as selenium, copper and potassium. This Raw Pesto Stuffed Mushroom Appetizer Recipe is a delicious way to strengthen your immune system and stock up in disease fighting phytochemicals. One cup of sliced raw portabella mushrooms treated with ultra violet rays contains approximately 200-400 IUs of Vitamin D3 (the most potent form). Considering that 75% of Americans have low Vitamin D levels, our raw appetizer recipe is perfect for passing come Superbowl Sunday!

Raw Pesto Stuffed Mushrooms

12 medium baby bella mushrooms, cleaned with stems removed.

Marinade:

1/4 cup balsamic vinegar
1/4 cup virgin olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
salt & pepper to taste

Mix marinade ingredients together in medium bowl. Add mushroom caps and marinate for 30 minutes.

Pesto Filling:

2 small cloves garlic

1 cup firmly packed fresh organic baby spinach, washed

2 cups fresh basil leaves

1/4 cup raw organic olive oil

1/2 cup Hail Merry® Chimayo Chili Pecans or Lemon Thyme Pecans or raw walnuts

1/2 cup Hail Merry® Sunflower Seeds- Salt N Pepper

1/2 teaspoon sea salt

 1 teaspoon freshly ground pepper

To make pesto filling: place garlic in food processor and process until minced. Taste and adjust seasonings. Use immediately or transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.

Topping:

¼ cup raw walnuts or brazil nuts, ground in blender (optional)

To Assemble:

1. Drain mushrooms from marinade and place on serving plate.
2. Fill mushrooms with pesto and top with nuts.
3. Serve immediately and Feed Your Body Royally!