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Shiitake mushroom ceviche

RECETA

GLUTEN FREE, LACTOSE FREE, SUGAR FREE

2-3 servings

tbsp = table spoon
tsp = tea spoon
c = cup

BENEFICIOS

Regulates immune system
Improves stress response
Strengthens nervous system
Oxygenates blood
Antioxidant
Stimulates defense system
Potencial anticancer properties

INGREDIENTS

½ c cooked quinoa (cooled)

SHIITAKE MARINADE:

1 c fresh shiitake mushrooms, foot removed & thinly sliced
1/2 c olive oil
1/4 c tamari

VEGGIES MARINADE:

¼ dutch cucumber, unpeeled & cut into small cubes
¼ fresh daikon radish peeled & cut into small cubes
¼ cabbage cut in julienne
juice of 2 limes
olive oil & tamari leftover shiitake marinade
1 tsp ground pepper
sea salt to taste

TOPPINGS:

1 tbsp toasted pumpkin seeds
1/2 tsp grated lime skin
1 handful of chopped cilantro
½ avocado, peeled and diced
pomegranate to decorate

Preparation

  1. In a pot add 2 cups of water for every 1 cup of dry quinoa.
  2. Cook over low heat for about 15 -20 minutes (until water has consumed). Let it cool completely.
  3. Meanwhile slice shiitake mushrooms, place in a bowl and season with oil and tamari. Let stand 20 minutes.
  4. Strain the shiitake mushrooms and keep the leftover marinade.
  5. Cut al veggies except the shiitake and mix in a bowl. Season with the shiitake marinade, lime, oil, salt and pepper. Let veggies sit for 15-20 minutes.
  6. Add shiitake mushrooms and cooled quinoa and mix well.
  7. Serve and incorporate all toppings. Eat immediately

 

 

 

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