Anthony William is a blogger and author on natural healing that I admire a lot and when I read this recipe based on the therapeutic properties of Chaga mushrooms I immediately wanted to share it here. I’m in no position to personally endorse anything as an anti cancer agent but, given the proliferation of the disease in today’s society, I feel that people should be aware of its potential and given the choice to use what they choose alongside of, or indeed in place of, conventional treatment. Here’s his take on Chaga and a suggestion on how to use it.
Spiced Creamy Hot Chaga
Nothing quite hits the spot and soothes the soul like a warm drink on a cold day (or anytime of year!). Add in the incredible medicinal properties of Chaga mushroom and some special healing spices, and you have yourself a deeply therapeutic and delicious drink to enjoy. This recipe would be wonderful to serve to friends and family or to savor on a quiet morning or evening alone. read more →
I’ll have a burger and chips please
How can you turn the ultimate bloke’s chow down into something that’s good for you? It can be done, read on!
The burgers in question are Oliver McCabe’s ‘Lentil and Cashew Burgers’ from the ‘Fuel Food Cookbook, they’re simple to make and taste wonderful. They’re full of protein, fibre and vitamin C, gluten free and low GL.
145g red lentil, rinsed and drained
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
115g red onion, finely chopped
100g kale, washed and shredded
70g toasted cashew nuts, finely chopped
5 cloves of garlic, finely minced
1 teaspoon Himalyayan fine rock salt
30g oat bran
Rapeseed oil, for frying
- Place the lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 25 minutes, until the lentils are soft and the liquid is absorbed.
- Use a spatula to scrape the lentils into a medium-sized bowl. Add the apple cider vinegar and mash well.
- Heat the olive oil in a wok over a low heat. Add the onion and sauté for 7 minutes, until softened. Add all remaining ingredients except the oat bran and sauté for 7 minutes more, until all the vegeables are tender. Add to the lentils with the oat bran and mix well. Leave to stand for 1 hour, until cool.
- Form six medium-sized burgers with clean hands. Heat a little rapeseed oil in a large frying pan over a medium heat. Fry the burger for about 5 minutes per side, until cooked through and golden on the outside.
Then for our ‘chips’. This simple recipe for ‘vege fries’ comes from Anthony William’s medicalmedium.com website where you’ll find all manner of great recipes based on natural food and superfoods.
The trick is to boil the root vegetables and then shake them vigorously before baking. The herbs and garlic generously coat the outside and the smudged edges will turn crispy in the oven. If you’re pressed for time, you can omit the extra steps and send them straight to the oven, though those few extra minutes will yield truly amazing results. Make a big enough batch to share -these won’t last long.