Who doesn’t love shrooms? There’s no better protein rich, versatile fungi freshly pulled from the earth. Added to soups, casseroles, salads and even risotto, this ingredient is flavorsome and easy to prep.
- 6 cups water
- 2 cups raw almonds soaked
- 4 cups raw chestnut mushrooms (marinated in 1 Tbsp. Braggs and 4 Tbsp. olive oil and splash of water)
- 1 avocado
- ½ garlic clove pressed
- 2 tablespoons olive oil
- 2 teaspoon pink sea salt
- Bunch of coriander
- ¼ teaspoon black pepper
- Blend all in a high-speed blender.
- Top off with a few sprigs of parsley and a few swirls of vegan yogurt for an instant touch of freshness.
All types of edible mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.
ABOUT THE CHEF
Dubai’s doyenne of Transpersonal Psychology, Cyntha Gonzalez is an advocate of a holistic lifestyle who has consistently eaten only vegan, raw cuisine that she has expertly been preparing herself for over 18 years.