Archive for mushrooms

Creamy Hungarian Cabbage and Mushroom Soup

Have I mentioned lately that I’m in love with my Instant Pot? It makes meal prep SO EASY. And fast. This recipe is based on the Moosewood Cookbook’s Hungarian Mushroom Soup, and it was inspired by a cup of soup I had recently at Sealevel City Gourmet here in Wilmington. It was a Hungarian Paprika Soup, and it was amazing! I searched a few recipes and settled on the Moosewood version, with a few slight modifications.

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Ten Ways to Enjoy Button Mushrooms

Last week, I shared a video from Dr. Michael Greger of Nutrition Facts that educated us on the benefits of eating mushrooms daily to protect against breast cancer. Read on for a few quick and easy ways to enjoy them!

1. Add them to a tofu scramble. Make sure you use organic tofu, as soybeans are often genetically modified.

2. Top a salad with them. They’ll be great raw or cooked, your choice! I like to saute them and put them on top of spinach with a simple lemon tahini dressing, sprinkled with raw slivered almonds.

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Mushrooms vs. Breast Cancer

Based on current data, 12.4% of women in the United States will develop breast cancer during their lifetimes. This estimate is based on a report published annually by the National Cancer Institute’s Surveillance, Epidemiology, and End Results (SEER) Program. This means that each of us has about a 1 in 8 chance of being diagnosed with breast cancer.

The good news?

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Miso Soup with Mushrooms

Miso soup is tasty, easy to make, and very healthy. The Okinawans, who are known for living long, healthy lives, drink miso soup every morning. Made from fermented soybean paste, miso contains live enzymes that aid in digestion. (Make sure to purchase non-pasteurized miso). It also has cancer-fighting properties and is rich in beta carotene and protein. Wakame is dried seaweed that is easily re-hydrated by soaking for a few minutes in cold water. Seaweed contains protein, iodine, calcium, Vitamin A, iron, and antioxidants.

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