Thursday, November 5, 2009

Shitake Spinach Saute Featuring Hijiki

I am eating very resourcefully these days. In June I had to cut out dried fruit, sugars (including agave, honey, and maple syrup), refined oils, wheat (yet whole sprouted is fine), cheeses, milk and butter from my diet. Now that the grieving period has mostly ended - the loss of delicious food staple ingredients was not taken lightly! - I can begin to celebrate my progress by sharing here =) My raw nut and coconut meat based sugar free "ice cream" recipe will take a few tweaks before becoming post worthy.

Shitake Spinach Saute Featuring Hijiki
serves 1 as vegetable side

Flavor is greatly enhanced by flax oil and gomashio - so don't skimp!

3 shitake mushrooms, diced
1/2 cup prepared hijiki
2 cups baby spinach or half a bag
white cooking wine
olive oil
flax oil
gomashio (sesame salt) - see Paul Pitchford's "Healing with Whole Foods" condiment recipe

Heat a skillet - somewhere between Medium Low and Medium. Add olive oil and then diced shitake mushrooms. Saute. As the shitake begins to cook, pile on the hijki. Fold in the hijiki. Add on the spinach and give it a generous few splashes of white cooking wine. Cover if you desire a steamed spinach texture. If not, continue by folding the ingredients together. Remove from the heat whenever you'd like: either the spinach will be more raw or more cooked. Add to your plate. Drizzle with flax oil (about 1/2 Tablespoon). Do ensure you put enough on - it carries the flavor of the shitake. Sprinkle generously with gomashio. Enjoy this as an accompaniment to a protein and carb source.

Carb source featured in photo:
Cannellini Beans (soaked with Kombu, sprouted, then cooked with Kombu)
Umeboshi plum - torn into pieces
Onion - diced and pickled in umeboshi vinegar and brown rice vinegar

Fold beans and plum pieces together with a fork. Mash approximately 50% of the beans. Fold in pickled onion. Yum.

Protein source featured in photo:
The wonderful Baked Tempeh recipe posted by Sonja - delish!!

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