Rachel of Nutri Balance Swansea and Cool Beans cookery school is a nutritionist with over 10 years’ experience. When Rachel sent in her recipe with instructions to place the mushrooms into a bowl and to leave in the sunshine for an hour so that they could absorb vitamin D – I thought she was testing me to see if I really did read her recipes.
But on consulting Mr Google I discovered that it was true. Much like our skin, mushrooms can convert UV light into vitamin D even after harvesting. So let your mushrooms soak up the rays and get your daily dose of sunshine.
1 Small bowl of cashew nuts, soaked overnight
Around 6 or 7 sun dried tomatoes
½ Pouch of ready cooked Puy lentils
Salt & pepper
1 tsp coconut oil
2 tbsp nutritional yeast flakes
Put all the ingredients into a food processor and blitz until blended but not completely smooth.
You can now use this pate for spreading on toast or with crudites but I like to use it to stuff Portobello mushrooms, add a grating of Violife cheese which is available from most supermarkets and health food stores. Drizzle with a little oil and bake for about 20 minutes at 200c. Serve with a big salad or maybe some brown rice.
For advice on vegan/vegetarian cooking and nutrition call Rachel on 01792 203653 or email firstname.lastname@example.org
DIPLOMA IN DIET & NUTRITION – ALLERGY/INTOLERANCE TESTING