This a really quick and nutritious lunch or dinner. The mushroom tacos are something we just whipped up one night when we didn't have too much left in the fridge. Portabello mushrooms would also be delicious. The kale salad is one of our favourites which is adapted from the recipe in the Alive magazine which is free and can be picked up at most local health food stores. Enjoy!
Mushroom Tacos Recipe
Heat oil over low-medium heat. Add onion and garlic and stir fry for about 5 minutes until softened. Add Herbamare or sea salt, oregano and mushrooms and stir fry until desired consistency. Meanwhile, prepare your corn tortillas in another pan by heating a little bit of water on medium-high heat. Flip your corn frequently until heated through and wrap in a clean dish towel while you prepare the rest. When the mushrooms are finished distribute evenly between corn tortillas and top with sheep or goat cheese if desired.
Kale Salad Recipe
Trim kale, removing stalks. Stack leaves one on top of the other and thinly slice crosswise into ribbons. Wash and spin dry. Place in a large bowl. Drizzle with lemon juice, olive oil, and a little salt. Using your fingertips, massage leaves until kale begins to soften and wilt. (Salad can be made up to this point and refrigerated for up to 2 days.) Add orange to salad. Drizzle with maple syrup. Toss together to coat evenly. Add sea salt and fresh pepper to taste. Sprinkle with pumpkin seeds just before serving. Adapted from Alive Magazine author Irene McGuiness
Mushroom Tacos Recipe
- 2-3 tbsp coconut oil or organic butter or organic ghee
- 1/2 of an onion chopped
- 3 cloves of garlic minced
- 1/4 tsp of Herbamare or sea salt
- 2 cups cremini mushrooms
- 1/2 tsp of oregano or to taste
- 4 organic corn tortillas
- Sheep feta or goat cheese (optional)
Heat oil over low-medium heat. Add onion and garlic and stir fry for about 5 minutes until softened. Add Herbamare or sea salt, oregano and mushrooms and stir fry until desired consistency. Meanwhile, prepare your corn tortillas in another pan by heating a little bit of water on medium-high heat. Flip your corn frequently until heated through and wrap in a clean dish towel while you prepare the rest. When the mushrooms are finished distribute evenly between corn tortillas and top with sheep or goat cheese if desired.
Kale Salad Recipe
- 1 bunch fresh organic kale
- Freshly squeezed juice from 1/2 of a lemon
- 2 Tbsp extra-virgin olive oil
- 1 orange peeled and chopped
- 2 tsp maple syrup
- Sea salt to taste
- Freshly ground black pepper to taste
- 1/4 cup raw pumpkin seeds
Trim kale, removing stalks. Stack leaves one on top of the other and thinly slice crosswise into ribbons. Wash and spin dry. Place in a large bowl. Drizzle with lemon juice, olive oil, and a little salt. Using your fingertips, massage leaves until kale begins to soften and wilt. (Salad can be made up to this point and refrigerated for up to 2 days.) Add orange to salad. Drizzle with maple syrup. Toss together to coat evenly. Add sea salt and fresh pepper to taste. Sprinkle with pumpkin seeds just before serving. Adapted from Alive Magazine author Irene McGuiness
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