RECIPES : WINTER 2021
WILD & WARMING
Teresa Cutter , The Healthy Chef , shares her nutritious recipes for a mushroom hotpot to defrost the extremities this Winter and a warming custard to make you glow with happiness .
Wild mushroom hotpot
This dish is the perfect wholesome and nourishing comfort food to revitalise the body and promote good health . Serve in generous bowls and instantly feel the healing benefits .
Serves 4
Ingredients
4 cups ( 1L ) filtered water 600g Swiss brown mushrooms , sliced small knob ( 10g ) finely sliced ginger
3 cloves garlic , smashed 4 shiitake mushrooms , sliced 1-2 tablespoons shiro miso paste 1 tablespoon wheat free tamari soy sauce 2 tablespoons of
Healthy Chef Marine Collagen Nori seaweed to serve 2 spring onions , sliced to serve 240g organic firm silken tofu or steamed white fish to serve ( optional ) 250g 100 % gluten free buckwheat soba noodle ( cooked ) 3 spring onions , sliced small bunch of coriander ( cilantro ) leaves , to garnish
Method
1 . Pour the water into a large stainless steel pot , turn on the heat and bring to the boil .
2 . Add mushrooms , sliced ginger , garlic and shiitake and simmer partially covered for 15-20 minutes until the aromatics have infused into the stock .
3 . Add Healthy Chef Marine Collagen , miso , tamari , spring onion , coriander and seaweed and mix through .
5 . Taste and adjust the aromatics if required , fold through spring onions .
6 Divide hot cooked noodles into serving bowls . 7 . Ladle the broth over the noodles and serve .
8 . Add warm steamed firm silken tofu or white fish if desired , for added protein .
Notes and inspiration : This should be served as a main course meal in large bowls .
44 | NETWORK WINTER 2021