This interesting recipe is an ideal option to experiment and explore for your next #MeatFreeMonday.
A 2014 study published by the Journal of Nutrition found that people who continually eat the same things tended to be less healthy than those who consume a broad spectrum of nutritious foods, and were also less likely to get adequate nutrients and fibre.
The study also revealed that participants who consumed a wide range of foods were 21% less likely to develop metabolic syndrome.
- Spicy mushroom meat
- 1 cup (175g) almonds, soaked for 8 hours
- 1.5 cups (85g) mushrooms
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp chilli flakes
- ¼ tsp sea salt
- ¼ tsp black pepper
For the guacamole
- 2 avocados
- 2 tbsp (30ml) fresh lime juice
- ½ tsp sea salt
For the filling
- 3 cups (725g) long-stemmed broccoli florets
- 1 tbsp (15ml) gluten-free tamari
- 4 large kale leaves
- 1 cup (40g) coriander
- 1 cup (100g) shredded purple cabbage
Tamari is a fermented soy sauce variant of Japanese origin that is a thicker, less salty, and contains less wheat, if any, than traditional soy sauce.
- To make the nut meat, put all the ingredients in a food processor and blend until it forms a chunky paste. Adjust according to taste, adding more spice or salt if desired.
- To make the guacamole, mash the avocado with the lime juice and salt using a fork until it reaches the desired consistency (we like ours chunky).
- To prepare the filling, toss the stemmed broccoli with the tamari and place in a dehydrator at 46°C for 40 minutes. Spread the mushroom nut meat onto the kale leaves, add the guacamole, coriander, cabbage and broccoli. Wrap and enjoy.
Recipe courtesy of Fresh Earth Food Store which is passionate about selling and serving delicious, healthy, organic, sustainable and nutritious food that is as close to nature as possible.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.