For thousands of years Shoaling monks (Buddhist warriors) and Daoists of China gathered a wealth of information wisdom and knowledge about the medicinal properties of herbs, mushrooms and other plants. However mushrooms have always been recognized as the “superior” tonic. Tonic- meaning that it is an overall health and wellness booster that helps restore, tone and enliven body systems!
There are many varieties of mushrooms- those growing from the ground that can be described as anything from tasty to trippy to downright and quite seriously deadly. Then there are your medicinal mushrooms- medicinal mushrooms predominantly grown from trees- although you still need caution in making sure you identify your mushroom before ingesting it.
Medicinal mushrooms have super strength qualities due to their naturally high nutritional and medicinal content- assisting in strengthening your immunity, preventing you from not just those annual common colds and flu, but also strengthen you against allergies, virus, asthma, cancer and improve core vitality. There are literally thousands of mushrooms and we are still discovering how medicinal these varieties can be. Some varieties are considered immune system modulators, antitumor agents, gastrointestinal tonics, and even genoprotective!! (DNA shielding) confer many other valuable gifts.
Chags, Cordyceps, Maitake, Reishi and Shiitake are a known Nutritive and medicinal mushrooms that are not only delicious, but nutritionally packed power houses, making them valuable additions to your soups and meals.
Stuffed Mushrooms with Peppers
- 2 Large Mushrooms (approx 5 oz)
- 10 g Organic Butter
- 2 Large Capsicums, Slice top off and de- seed
Pre cook mushrooms and butter in a pre heated oven at 180 degrees, or in a heavy pan over a low flame for 5-10 minutes. Steam peppers for 5-10 minutes until soft.
- 1/2 – 1 Tablespoon of Coconut Oil
- 1 Large Onion, chopped (approx 1110gm)
- 50 grams shitake mushrooms
- 4 Cloves of Garlic, Chopped
- 1 Tablespoon Gluten Free Bread Crumbs
- 2 teaspoons of chopped Thyme
- 50 grams of hulled hemp seed
- 2 Sun-dried tomatoes in olive oil
- 25 grams chopped Walnuts
- 1/2 teaspoon of Celtic Sea Salt
Black Pepper or Paprika to taste.
Heat Oil in pan over medium heat. When hot, add onion and stir until almost soft. Add mushroom and stir for further minute before adding garlic. Turn to a low heat. Add thyme, salt and pepper to taste. In a bowl, add hulled hemp seed and fried mixture. Add breadcrumbs, tomatoes ans walnuts if desired. The stuffing should be fairly dry, but should be available to form a ball without falling apart. Stuff the Capsicums with mixture, place capsicums into an oven dish with their tops on and cover.
Cook at 180 degrees for 10 minutes. Place the mushrooms next to the peppers and cover with remaining stuffing. Garnish with finely chopped garlic and two kalamata olives