The world is in an obesity crisis. We’ve all heard the message … but how do we solve it, globally, in South Africa and very often, personally!
There’s much to think about on World Obesity Day coming up on March 4 but here’s the good news….
Research shows that eating fresh mushrooms can make a very positive contribution.
- According to a recent Thai study published in the US National Library of Medicine, “Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.” Protein, of course, is key to staying fuller for longer.
We are simply of the opinion that eating fresh mushrooms, with all their provable health benefits, can help break cycles of unhealthy eating while delivering daily satisfaction to make the whole process of “being healthy” that little bit more easy to achieve – and swallow.
Green Cauli Rice with Mexican Mushrooms Recipe
Serves 4
Ingredients:
Lime yoghurt:
- 125ml plain fat free yoghurt
- Zest and juice of 1 lime
- Pinch of sea salt
Cauli rice:
- 2 padron peppers, seeds removed
- 1 jalapeño, seeds removed
- 80g coriander
- 20g parsley
- ½ white onion
- 2 cloves garlic
- 250ml low sodium chicken stock
- 1 head cauliflower, grated on thick side of box grater
- 400g white buttons mushrooms, sliced
- 2 Tbsp Mexican spice mix / taco seasoning
- Lime wedges, for serving
- Fresh coriander, for garnish
- Cold Pressed Extra Virgin Olive Oil or Avocado Oil, for cooking
- Salt and pepper, to taste
- Cold Pressed Extra Virgin Olive Oil Spray is also ideal for cooking as it allows for good coverage and fewer calories.
Method:
Lime yoghurt:
- Combine ingredients for the lime yoghurt and mix well.
- Set aside in the fridge until serving.
Cauli rice:
- Place peppers, jalapeño, coriander, parsley, onion, garlic and stock in a food processor.
- Purée until smooth.
- Heat a drizzle of cold pressed extra virgin olive oil in a large non-stick frying pan or spray lightly with cooking spray.
- Add the cauli rice to the pan and sauté until warmed through and slightly tender.
- Pour in the bright green herby mixture and cook until fragrant and the cauli rice is tender.
- In a separate non-stick frying pan heat a drizzle of cold pressed extra virgin olive oil or spray lightly with cooking spray.
- Cook the mushrooms until they release all of their liquid and turn golden brown.
- Season with Mexican spice mix and sauté until fragrant and tender.
- Serve the green cauli rice in warm bowls topped with a generous helping of mushrooms.
- Finish with a dollop of lime yoghurt and fresh coriander leaves.
- Squeeze over some lime juice, serve and enjoy!
