Savoy Cabbage Stuffed Mushrooms

Stuffed mushrooms are not only very easy to make but can easily be adapted with different ingredients to meet many Metabolic Balance plans.

Ingredients: 
1 portion of fresh goat’s cheese 
1 portion of vegetables (mushrooms and savoy cabbage)
10g of rye bread
Fresh garlic 
Marjoram or oregano
Chili 
Salt and pepper

Preparation: 
Clean the mushrooms and remove the stems. Slice the savoy cabbage into fine strips. Put the rye bread, savoy cabbage, garlic, goat’s cheese, salt, pepper, chili and marjoram into a food processor and pulse until you achieve a homogenous mixture. Then fill the mushrooms with a teaspoon of the mixture. Bake in the oven for 15 minutes at 400°F (200°C). Enjoy!

Mushroom Salad with Croutons

In keeping with this week’s salad theme we have another delicious recipe today. Give it a try and let us know what you think!

Ingredients:
1 serving of oyster mushrooms
1 serving of lettuce
1 serving of papaya
Apple cider vinegar
Garlic clove
Salt and pepper
Rye bread

Preparation:
Clean the lettuce, wash it and spin it dry. Chop the garlic finely. Thinly slice the mushrooms. Halve the papaya, remove the seeds with a spoon and cut into slightly larger cubes. Heat a pan and cook the mushrooms with the garlic and season with salt and pepper. Arrange mushrooms, lettuce and papaya cubes on a plate, drizzle with vinegar, and season lightly with salt and pepper. Cut bread into cubes, season and roast in a pan until crispy. Add the croutons to the salad and enjoy!

Asian White Cabbage Salad with Shiitake Mushrooms

This Asian inspired, warm salad is great as a quick lunch or dinner and is packed full of flavor!

Ingredients:
1 serving of shiitake mushrooms
1 serving of vegetables (such as white cabbage and peppers)
1 garlic clove
Soy sauce
Apple cider vinegar
Fresh herbs (such as chili, coriander)
Salt and pepper

Preparation:
Wash the vegetables and then cut the cabbage, mushrooms, and peppers into thin strips. Peel the garlic and chop it finely. Heat 3 tablespoons of oil in a wok or in a large pan and fry the cabbage in it. Add the peppers, shiitake mushrooms, garlic and cook briefly. For the dressing, mix the pepper, apple cider vinegar, soy sauce (without sugar, without wheat) and fresh herbs (if you like it spicy try adding some chili). Mix the dressing with the vegetables, allow to marinate for 5-10 minutes, and then enjoy!

Autumn Vegetables with Oyster Mushrooms

Nothing says fall like a delicious combination of mushrooms, root vegetables, and aromatic herbs!

Ingredients:
1 serving vegetables (carrot, parsnip, brussels sprouts, onion)
1 serving oyster mushrooms
1 garlic clove
Salt and pepper
Caraway
Paprika powder,
Fresh parsley
1/3 cup (75 ml) vegetable stock

Preparation:
Clean and wash the vegetables. Cut the carrot into rings and the parsnip into fine sticks, quarter the brussels sprouts. Peel the garlic and chop finely. Blanch the vegetables briefly in salted water. Do not wash oyster mushrooms, just clean them with a brush or knife.  In a pan, cook the onion and oyster mushrooms with salt, garlic, caraway, pepper and paprika powder. Deglaze with some vegetable stock and cook gently for 10 minutes.  Add a portion of the oyster mushrooms and the broth to the blanched vegetables.  Puree with a blender until smooth. Add the remaining oyster mushrooms and plenty of chopped parsley on top and serve.

Pickled Mushrooms with Chili

 Yesterday we talked about how easy and delicious preserving foods at home can be. Today we have a recipe for you that shows you how!

Ingredients: 
1 serving of fresh mushrooms 
Twigs of fresh thyme
1 chili pepper
1/4 cup (65 mL) white wine vinegar
1/2 teaspoon mustard seeds
1 Tbsp. olive oil
Salt 

Ingredients:
Clean the mushrooms and then pat them dry. Pluck the thyme leaves. Cut the chilies into rings, removing the seeds. Add the vinegar and spices to a pot and bring to the boil. Add the mushrooms and cook for 5 minutes. Allow to cool and then pour into a glass that can be sealed well. Pour the olive oil over it and close the glas. After pickling, the mushrooms should continue to soak for at least 3 days.

Omelette with Porcini Mushrooms

Omelettes are easy to make and easily adapted for many tastes and meal plans. This recipe uses mushrooms but feel free to substitute with other proteins sources and vegetables!

Ingredients:
2 eggs
150 g or 1 serving of porcini mushrooms
1 Tbsp. chopped onion
1 Tbsp. chopped chives
Salt and pepper

Preparation:

Clean the mushrooms and then thinly slice. Roast the onions and mushrooms in a very hot pan for a few minutes, and season with salt and pepper. Whisk the eggs, season with salt and pepper, and then pour them over the mushrooms and onions. Cook the omelette on both sides and
finally garnish with the chives.

Tip: For extra flavor try adding aromatic herbs such as rosemary or chili for some extra heat.

Wild Mushrooms

As we are transitioning in the fall months we are also moving into the season of wild mushrooms. Mushrooms have amazing health benefits including lowering blood pressure, stimulating the absorption of nutrients, and can help lower cholesterol. During the fall many different delicious varieties pop up at local farmers markets and grocery stores. Check out the infographic below to learn about a few different varieties and how to best cook them!

Stuffed Artichokes

This delicious recipe uses artichokes which are packed full of vitamins and are great for your health!

Ingredients:
1 serving of boiled ham
1 serving of vegetables (artichokes and mushrooms)
1 lemon
Olive oil
Chopped parsley
Salt and pepper

Preparation:
Remove the stem and scaly leaves from the artichoke. Cut off about 1/4 inch from the top of the artichoke. Then place the artichoke immediately in lemon water. Cut the ham and mushrooms into small cubes and roast in oil, season with salt and pepper. Remove from the pan and add the parsley. Then fill artichoke with the ham and mushroom mixture. Place the artichoke in a saucepan with a little oil. Leave to cook covered over low heat for about 35-45 minutes, occasionally pour a little water over the filling so that it does not dry out. Enjoy!

Shiitake Mushroom Salad

Delicious salads are an essential part of all Metabolic Balance nutrition plans. Have you ever enjoyed a warm salad? How about this Asian inspired green cabbage salad with shiitake mushrooms? (This recipe is suitable from phase 2)

Ingredients for 1 portion:
1 serving shiitake mushrooms
1 serving vegetables (e.g., green cabbage, bell pepper)
1 clove of garlic
Spices: salt, pepper, tamari (wheat free soy sauce), apple cider vinegar, your choice of fresh herbs

Preparation:
Remove the stalk from the white cabbage and cut the cabbage into pieces. Halve the bell pepper, remove seeds and cut into strips. Clean the mushrooms with damp kitchen towel and slice. Peel the garlic and finely chop.
If in phase 2 w/o oil, heat 3 tablespoons of vegetable broth in non-stick wok. (When you are allowed to add oil you could use 3 coconut oil or ghee.) Add cabbage and sauté for 3-4 mins. Add bell pepper, shiitake mushrooms and garlic. Brown everything gently.

Salad Dressing: mix salt, pepper, apple cider vinegar, tamari and fresh herbs for the dressing and add pepper to taste. Add your dressing to the vegetables and enjoy while still warm. Enjoy your meal!

MB 02-19 - Pilze

Oyster Mushrooms with Wild Rice

Today we have a delicious vegetable protein dish for you: oyster mushrooms with wild rice on lettuce.

Ingredients for one serving:
1 portion oyster mushrooms
1 portion wild rice
1 portion Lollo Rosso lettuce (or other choice on your plan)
vegetable broth
Spices: salt, pepper, vinegar

Preparation:
Cook wild rice, rinse and chop the salad, drain and place in a bowl. Season salad with vinegar, salt and black pepper. Clean the oyster mushrooms with a (damp) kitchen towel and cut into bite size pieces. Brown oyster mushrooms gently in a hot pan, deglaze with  vegetable broth and simmer for five minutes. If the mushrooms are cooked and there is still a lot of liquid in the pan, drain carefully. Arrange the lettuce on a plate with wild rice and add the oyster mushrooms. Enjoy!

MB 01-30 - LolloRosso