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Portobello Mushroom with Pesto & Goats Cheese


Print Recipe
 Portobello Mushroom with Pesto & Goats Cheese
You will need: Blender. Medium size glass jar (with lid). Knife & chopping board. Baking Tray (avoid non-stick pans with toxic materials, choose stainless steel instead. Alternatively, use non-toxic/bleach-free baking paper/parchment paper to line your baking tray).
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 - 20 minutes
Passive Time 15 - 20 minutes (while baking)
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 - 20 minutes
Passive Time 15 - 20 minutes (while baking)
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 180°C / 360°F
  2. Pesto Sauce: Crush or chop the garlic finely.
  3. Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  4. Wipe Mushrooms clean using paper towel. Place stalk side up in a baking dish and spoon a generous amount of Pesto sauce onto the mushroom.
  5. Break up the Goats Cheese over the top.
  6. Drizzle a generous amount of Olive Oil, and Sea Salt & Pepper on top.
  7. Bake for 10-15 minutes until Mushroom is soft/cooked all the way through.
Recipe Notes

*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.

*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in a glass jar in the fridge.

Veggie Chilli Bowl

Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting

Print Recipe
 Veggie Chilli Bowl
You will need: chopping board & knife; blender; stainless steel pots; glass jars w/ lid for storing;
Course Meals - Mexican Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Veggie Chilli Bowl
Mexican Seasoning Spice Mix
Course Meals - Mexican Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Veggie Chilli Bowl
Mexican Seasoning Spice Mix
Instructions
  1. Mexican Seasoning Spice Mix: Blend all spices together and set aside.
  2. Add Coconut Oil to a large pot on high heat. Roughly chop Onion, add to the pot and cook until soft.
  3. Finely chop Chilli with the seeds and stir into the pot.
  4. Roughly chop the Capsicums / Bell Peppers and stir into the pot.
  5. Finely chop the Mushroom and grate the Carrot and stir into the pot.
  6. Finely chop the Garlic and add this, plus 2 ½ tbsp of Mexican Seasoning Spice Mix and stir into the pot.
  7. Add the Tomato Passata, Vegetable Stock and Coconut Sugar.
  8. Chop the Squash into small cubes, wash and drain the Beans and add to the pot.
  9. Slice the Zucchini and add to the pot to cook for 5 minutes before serving.
Recipe Notes

*Serve with Tomato Salsa, Guacamole in a bowl or in Lettuce leaf cups.

Clean Eating Tips to remember:

*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil