Chocolademelkpoeder

 

Mushroom Hot Chocolate 

Materials Needed: 

• 1/2 cup of cocoa or cacao powder 
• 1 Tablespoon of Reishi mushroom powder (Chaga or Cordyceps will work too)
• 1 Tablespoon of Marshmallow root powder (Marshmallow root is the original marshmallow confectionery. It’s mildly sweet and soothing to the respiratory and digestive systems and creates a thick hot chocolate.)
• 1 Tablespoon of Maca powder 
• 1 teaspoon of vanilla powder 
• 1/2 teaspoon of cinnamon 
• 1/2 teaspoon of ginger 
• 1/2 teaspoon of cardamom powder 
• 1/2 teaspoon of Himalayan sea salt 
• 1/2 cup of raw or coconut sugar (optional) 

Step 1: 

Make the mix by mixing all the ingredients together in a bowl and then storing in a mason jar. You can leave any ingredients out that you don’t want to use. My kids love this recipe! 

Step 2: 

Warm up 1 cup of milk or water and add 1 Tablespoon of the mix to the liquid. Stir, froth or blend to luscious perfection. Add your sweetener of choice, sip, and enjoy the healing power of this delicious, hot chocolate with zero guilt!  

Afkomstig van: https://thepaleomama.com/2018/10/25/mushroom-hot-chocolate/

Romig paddenstoelenstoofpotje

Ingredients:
1 lb of mixed mushrooms, chopped with tough portion of stems removed (I used Portobello and White Button mushrooms and found them to be a great combination);
¼ cup of butter or ghee;
2 onions, chopped;
4 cloves garlic, minced;
Handful of fresh thyme, leaves picked;
¼ cup or so of red wine (this is really to taste, depending on how strong you want the flavor of the wine to be. A nice alternative to this would be fresh beef stock);
½ cup of heavy cream or full-fat coconut milk;
2 green onions, chopped;
Sea salt and freshly ground black pepper to taste

Preparation:
Before chopping the mushrooms, rinse them to remove any excess dirt and then pat dry.
Heat a large skillet over a medium heat. Add the butter butter or ghee.
Stir-in the onions and garlic. Cook until they begin to brown, about 7 minutes.
Add the mushrooms and season to taste with sea salt and freshly ground black pepper. After cooking for a few minutes you will notice that they let off moisture. You want to continue cooking until this moisture evaporates entirely.
Add the wine or stock as well as the heavy cream or coconut milk and stir well to ensure that the flavors are dispersed evenly.
Once the stew has simmered for a few minutes, add in the thyme leaves, green onions and adjust the salt and pepper seasoning. Allow to sit on a low heat for a few more minutes so that it thickens.

Zie: http://paleodietlifestyle.com/creamy-mushroom-stew/

Paddenstoelen salade

Ingredients:

½ cup hazelnuts;
2 tbsp shallots, finely chopped;
3 tbsp rice vinegar;
9 tbsp extra-virgin olive oil;
2 pounds mushrooms (I used Portabello), sliced thickly;
2 tbsp butter or clarified butter;
6 oz fresh greens (arugula or baby spinach are two great options);
1 tsp fresh thyme;
¼ cup shallots, finely chopped;
Sea salt and freshly ground black pepper to taste; 

Preparation:
Preheat your oven to 375F. This step is only necessary if your hazelnuts still have the skin membrane on them. Spread the hazelnuts out on a baking sheet and roast them in the oven for about 8 minutes. You will know they are ready, as the skin will have already started to rise off the nut. Allow them to completely cool and then roll them through your hands so that the skin falls apart. Set aside.

As the hazelnuts are roasting, you’ll have time to prepare the marinade/vinaigrette. In a small bowl, combine the 2 tbsp of shallots, vinegar and a dash of sea salt. Whisk the mixture together and set aside for 5 minutes. This will allow the shallots to absorb the vinegar. Once the 5 minutes has elapsed, you can go ahead and whisk in 7 tbsp of the olive oil. Set aside for later use.

In a large skillet over a medium-high heat, melt the butter or clarified butter and add the remaining 2 tbsp olive oil. Throw in the mushrooms and sprinkle with the thyme and some salt and pepper to taste. The cooking time will very depending on what type of mushrooms you decided to go with. For the Portabellos, they need anywhere from 8 to 10 minutes, just until they have begun to turn golden and have shrunk in size quite a bit. At this point, you can add the remaining 1/4 cup shallots in with the mushrooms and continue cooking for another few minutes, until the shallots are soft.

Fill a large plate or bowl with the fresh greens. Transfer the mushrooms from the skillet on top of the greens. Pour over the vinaigrette and top with the hazelnuts (you may prefer to crush the hazelnuts). Eat and enjoy every last bite!

Zie: http://paleodietlifestyle.com/mushroom-salad/