Recipes

Soul embrace quinoa risotto.

March 23, 2020

Soul embrace quinoa risotto.

This quick dish has never felt more relevant. I relate this meal to the nonna everyone has or deeply wishes they had right now … warming, snuggly, with a gentle and simple approach to life, before technology, over complication of foods (and pandemics) came along and polluted our physical and mental wellbeing.

Three reasons you should absolutely put this in not only your isolation repertoire but also for life!

1. Few ingredients, mostly with a long shelf life however still whole good without anything processed.

2. Mushrooms & thyme! I will be focusing on foods and meals that directly give your immune system a warming nourishing hug with an antiviral approach.

3. Take less than 5 to prep, 20 to cook…ULTRA EASY.

4. Can use this a general base for any risotto dish you want to make.

The power of mushrooms is due to a broad range of bioactivities including anti-inflammatory, blood sugar regulating, anti-viral and immune-stimulating effects. If you don’t love these fellas, get friendly with all the different personalities, trust me, your immune system will certainly thank you for it.

Also, side note, Thyme is packed with vitamin C (which is legitimately sold out everywhere is supplement form PS) and also vitamin A. Both vitamins are essential nutrients for life through support of our immune system. Both form an important barrier of protection against infection through supporting our natural killer cells to roam and hunt down those nasty free radicals. Ya need to support yourself big time right now!

Ingredients

  • 100g mushrooms
  • 1 Tbsp. olive oil, butter or ghee
  • About 10 Brussels Sprouts cut into half (could use any green vegetable here really).
  • 2 tsp. Dried garlic granules or 4 fresh garlic cloves minced
  • 1 tsp. salt and pepper to crack
  • 1 leek
  • 1 cup of washed quinoa
  • Juice from 1 lemon
  • 750ml water
  • Dash of dry white wine (optional)
  • 1 tbsp. chopped fresh thyme (2 tsp. dried if you don’t have your veggie garden ready yet)
  • Additional toppings (optional): Extra thyme, nutritional yeast, goats cheese, chili flakes, argan oil, truffle oil, cashew cheese, parmesan, rind from lemon if organic or fresh the garden.

Create

  • Add the dried mushrooms to 750ml water and soak for 5 minutes
  • Meanwhile chop the leek, garlic if using fresh
  • Heat large pot on low/medium heat, add the butter, ghee or olive oil.
  • Add leek, garlic and salt to pot, stir and cook for a few mins, add the wine, cook for another 2 mins.
  • Meanwhile strain the mushroom, keep the stock.
  • Add the mushrooms and sprouts, stir and cook for a few minutes
  • Once the BS begin to soften, sieve the mushroom stock so there are no dirty, chunky bits
  • Add the stock to the pot along with the thyme
  • Add the Quinoa to the pot, stir, cover and cook on low to medium heat for about 15minutes or until nearly all the stock is soaked up.
  • Add the lemon juice, stir through and continue to cook until all is soaked up.
  • Serve warm