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REISHI-INFUSED WILD RICE



Contributor: Kelly Mason
Plant-based Chef Kelly Mason has created a savory dish to add to your personal cookbook! With Queen Healer mushroom Reishi-infused wild rice, mixed with savory parsley lemon truffle brazil nut cream, this is a seriously flavorful dish you will want to make and share with loved ones. Check out this recipe below!

This dish doesn't take any flavour away from but continues to celebrate the main ingredient 'The Mushroom.' I used the water used to soak the dried mushrooms to further infuse the Reishi wild rice...

I absolutely adore wild rice - it has a really nice chewy texture and is full of plant based protein, it has even less calories than brown rice, it's completely GF and packed with antioxidants, it's a delicious alternative to white rice. The brazil nut lemon and parsley truffle cream adds a freshness to the more earthy tones in this main dish for perfect balance."

Reishi Infused Wild Rice with Shitake & Porcini Parsley, Lemon Brazil Nut Cream

Serve Est. 1 - 2
Dish Type. Main
Vegan. GF

Reishi Infused Wild Rice

Ingredients

1/2 cup organic wild rice

1/2 cup dried shitake & porcini mushrooms

1 tbsp. Reishi mushroom powder

1 tbsp. coconut oil

1 tbsp. GF Soy sauce / tamari

1 tbsp. Maple syrup

1 tsp. lemon juice

Pinch sea salt 

 

Method

Soak the dried mushrooms for 2 minutes in cold water, drain the water and keep to the side.

Cook the wild rice for around 45 minutes using the soaked mushroom water and 1 1/2 cups boiling water. Bring the rice to a boil and then simmer until chewy.

When the rice is cooked place off to the side and allow to cool for a few minutes before stirring in the Reishi powder.

Heat a wok, add coconut oil and allow it to melt. Once hot add mushrooms and stir fry for a few minutes then add maple. Slightly caramelize then remove from heat and add tamari/soy sauce.

Add the lemon juice and then gently fold in the infused rice to the mushrooms.  

Parsley, Lemon & Truffle Brazil Nut Cream

 Ingredients 

1/4 cup brazil nuts (Soaked for 8 hours)

1/4 cup filtered water

1/2 tsp. truffle oil

1 tsp. olive oil

1/4 cup chopped fresh parsley

Zest 1 lemon

Juice 1 lemon

Pinch Sea salt

1/2 tsp. crushed black pepper

 

 Method

Take all the ingredients and blend until smooth.

Add salt and pepper to taste and store in a glass airtight container until ready to serve.
Can store in the fridge for 3-5 days.

Toppings

1/2 cup pea shoots

1 tbsp. chopped brazil nuts

Fresh parsley

Salt & pepper to taste

Plating

 

Take a mold ring and place in the center of each plate and place a spoonful of the brazil nut cream in the middle.

Fill the molds with the infused mushroom rice on top of the cream base and drizzle a little more cream around the mold.

Add pea shoots onto the rice and sprinkle with chopped brazil nuts and finish with the fresh parsley.

Remove the mold, finish with a final pinch of salt and cracked black pepper and serve immediately.

 

Images by Kelly Mason


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Kelly Mason

Plant based Chef. Yoga Teacher. Artist.

Since 2014 Kelly has obtained 1140hr Yoga certifications and taught throughout Melbourne, Australia; Goa, India; & Manchester, UK. She is a fluid artist with works commissioned from New York, Russia, India & California. 

Kelly trained during her time living in California with The Matthew Kenney Culinary school back in 2017 obtaining certification in Raw and Plant based cuisine & nutrition. Since then she has been the head chef at a cheshire plant based eatery and his now creating beautiful, environmentally inspired & seasonal plant based cuisine for guests on wellness retreats around the world.

Kelly is the private chef to the wellness company  'akasha yoga lifestyle'  and freelances on other wellness retreats internationally in locations such as Sri Lanka, Bali, ibiza & Norway. 

She lives in the UK during the summer months but resides during the winter in her second home of north Goa, India, promoting the ethical & sustainable fashion movement as a slow fashion model and collaborating with plant based brands as a recipe developer and content creator. 

“My cuisine is completely plant based and as much as possible I use powerful infusions of medicinal herbs, adaptogens, CBD and other plant based superfoods. 

I am totally inspired by beauty and when styling each of my dishes I love to use my artistic flair!” 

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