Wild Mushroom Sunday Brunch~

Greetings, folks!

Here is a lovely brunch idea!! I created this last weekend from wild-foraged "chicken mushrooms" & oyster mushrooms which my good friend Sandy found & gifted me, and they were phenomenal!!!!! Of course, be sure when wild-foraging anything, especially mushrooms, that they are correctly identified or from a reputable forager/gatherer!!!!!! I cannot stress this enough. 

Here is a run-down & visual: 

Amounts are flexible, but I basically chopped a pan full of mushrooms & sautéed them in a bit of extra-virgin olive oil, garlic, & dehydrated onion powder for a good 20 minutes. Be sure they are well-cooked but not overdone, juicy & tender!

Then add wild spinach, or if you don't have any wild greens use spinach, baby spinach, kale, collards, chard etc! The sky is the limit with breakfast scrambles. This recipe is merely a guideline, especially of how to use a few wild edible plants. Add any herbs, spices, salts & peppers you would like!!!!! I love using fresh thyme and/or basil when I have it on hand, cayenne, pink Himalayan salt, & often a pinch of curry, garlic and/or onion powder for extra flavor! 

After everything is softened & seems deliciously done, add a few beaten eggs (I usually just beat by themselves, not adding milk, cream of water). I only used 6 here, but could have done more! As long as there are enough eggs to reasonably bind the rest together....

"Stir-fry"/scramble over medium heat until done!!!!! We added great gobs of cheese & ate it right up, forgetting to photograph the last step, but it was *already* delicious without it!!!! 

Enjoy!!!! Play with the recipe & tweak to your personal fave tastes. Enjoy the rest of your weekend!!!

Love, Christine Elizabeth xo

Healthy Fermented Quinoa Chocolate Cake.....Mmmmmm!

Completely healthy superfood dessert, courtesy of Food As Medicine.

http://www.foodasmedicine.ca/2013/fermented-quinoa-chocolate-cake/ 

I had to include this humorous pic, I couldn't stop laughing as its so "me"! ;-)

Okay, here is the recipe!!!

Ingredients
¾ cup quinoa (fermented, drained p. 126)
1 ½ cups water
¾ cup butter
¼ – ½ cup milk (or almond milk, or water)
4 large eggs
1 tsp vanilla
1 cup jaggery (gur)
1 cup cocoa powder
1 ½ tsp aluminum-free baking powder
½ tsp baking soda
salt
Directions
Drain soaked quinoa, rinse, bring to a boil in twice the volume of water and let simmer for 20 minutes. Allow to cool, fluff with a fork. Melt the butter and set aside to cool, greasing two 8-inch round baking pans and preheating the oven to 350°F. In a blender combine the milk, eggs, vanilla and cooked quinoa, and blend to a custard-like consistency. In a separate bowl whisk together the jaggery, cocoa powder, baking powder, baking soda and a pinch of salt. Mix well then add the wet ingredients to the dry, mix well, and then pour into two cake pans. Bake for 40-45 minutes or until a knife comes out clean. Serve with fresh whipped cream sweetened with a little maple syrup, or homemade strawberry-rose ice cream.