Here's some foody inspiration for the weekend: a super easy and quick recipe for a shiitake and seed paste, which I love using on its own as much as on crackers.
Shiitake mushrooms are rich in B vitamins—they are an excellent source of pantothenic acid, a source of vitamins B2 and B6, niacin, choline and folate. Rich in minerals, these shrooms are an excellent source of selenium and copper, a source of zinc, and a good source of manganese. They also provide a wide variety of unique phytonutrients supporting our immune system and systemic wellbeing. These days most supermarkets stock shiitake so they tend to be easily available.
This paste also includes garlic – a strong antimicrobial and antibacterial aid – and seeds, which provide healthy fats, fibre and plenty of minerals. I tend to be quite experimental with the seeds: sometimes I use pumpkin, sometimes sunflower and sometimes I mix both and add some sesame. If you want to try flaxseed, I would recommend you not making a big batch (or eat it soon) as the delicate oils of flaxseed spoil quickly when exposed to oxygen.
- Punnet of shiitake (wash well)
- 1/4 sunflower seeds
- ½-2 gloves of garlic (depending on your taste buds... and how social you want to be later on)
- 2 tbsp organic extra virgin olive oil
- dash of tamari or/and teaspoon of rice based miso
- Blend all together until smooth paste. Store in the fridge; consume within 3 days. Add water, or ½ ripe avocado fro a thinner dip.
The recipe is from Dale Pinnock’s Medicinal Cookery book; a great little book of recipes which are not only tasty but also very, very good for us :)