Breakfast of Champions

What is YOUR Breakfast of Champions? Cheerios, Wheaties, donuts or a good well balanced meal? Hopefully you answered the last option. 🙂

My favorite is eggs and kale or a variation of that with whatever I have in the fridge or the pantry. ANYTHING can be put into an egg dish to make a nutritious, satisfying and healthy meal.

Today I made a Kale & Shiitake Omelet. Yum!!! Did you shudder when I said omelet and thought, “oh no, I can’t make an omelet” ? Omelets are easy peasy so long as you have the proper pan and you are patient.

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Before I give you this delicious recipe, how about some herbal goodness on the ingredients!

Healthy Benefits – 

Eggs – one of the most amazing food items on the planet! Farm fresh eggs are best with chickens that are fed an organic feed. Full of protein, antioxidants, B vitamins, maintains healthy thyroid function, GOOD for the heart, selenium( for the brain) and omega -3.

Coconut oil – good fat that increases your HDL – healthy cholesterol

Butter – well, it’s butter!!! Grass fed is best. Sadly I did not have grass fed.

Kale – high in fiber, very high in vitamin A, C, K.K is known to be anti-inflammatory , cancer preventing benefits, low in calories, easy to grow!!

Stinging Nettle – you know I cannot leave this out of anything – hee hee. Nettles are high in iron, protein, vitamin A, calcium, magnesium, fiber, for allergy symptoms, hair growth- strengthener, lots more!!! You can also feed it to your chickens for better egg production.

Shiitakes – well you know these are MY faves. Super high in B vitamins and good source of protein – medicinally:

Antibacterial, anti-candida, antitumor, antiviral, blood pressure, blood sugar, cholesterol, immune enhancer, kidney & liver tonic, sexual potentiator, stress reducer.

Onions and garlic – besides awesome taste, antibacterial, antiviral.

Turmeric – anti-inflammatory, immune boosting, cancer preventer, anticoagulant, diabetes management, antioxidant, helps cholesterol levels.

Cayenne – anti-inflammatory, warming, stimulates circulation.

and cheese – everything tastes yummier with cheese!! 😀

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Kale & Shiitake Omelet Recipe

  • 1/2 – 1 cup diced fresh shiitake mushrooms
  • 1/8-1/4 onion diced
  • 1 cup torn pieces of kale
  • 1/2 garlic clove chopped
  • 1/2 tsp. turmeric powder, organic
  • 1 tsp. dried stinging nettle
  • 1/2 dried cayenne pepper chopped, or more if you like it hotter
  • sea salt and black pepper to taste
  • 2 eggs
  • butter and or coconut oil

Heat up a small, non stick saute pan on medium heat. Add a teaspoon or so of butter or coconut oil or both( that is how I do it). Add your mushrooms and diced onion. Cook for 5-6 minutes, adding more fat as needed. salt and pepper.

2

Add kale, garlic, turmeric, nettles and cayenne – reduce heat to medium low and cook until kale wilts a bit – 2-3 minutes.

3

Whisk eggs together until there is no visible white part. Can add a tiny amount of milk or water.

5

Add a bit more butter to pan, spread veggies evenly out.

4

Now reduce heat to low. Add eggs evenly across the pan. Shake and swirl pan to coat. Cook 2-3 minutes – NO TOUCHING!

6

Then using a large spatula, flip – yes I said flip – you can do it!!! If nervous, you can slide it out onto a plate and then invert plate back into pan.

7

8
VOILA!

Sprinkle cheese, whatever you like or not. I used pecorino romano.

9

Cook 1 minute more. Fold and slide out onto a plate. Eat and enjoy!!

If you love mushrooms, here is a link for some really good recipes at Mushrooming Together.

Mushroom goodness

Anne-Marie

Oh Shiitake Mushrooms!

We hosted our first Shiitake Mushroom Workshop this past Sunday, thanks to Megan and Beau of My Quality Mushrooms.
http://www.myqualitymushrooms.blogspot.com/

shiitake
A week prior to the workshop, I tried my first shiitake mushrooms! Really, just recently because I do not like mushrooms, at least I thought I did not like mushrooms. 🙂 Those white button mushrooms in the store? Yucko! And portobellas, I could tolerate in small amounts, which by the way, did you know a portobella is just a mature white mushroom? Hmmm…learn something cool everyday. Those shiitakes were delicious and full of flavor!

So I posted on facebook, just out of curiousity among our Ladies Homestead Gathering, who might be interested in a workshop that taught you how to innoculate shiitake logs. Well…the response was overwelming, yes, yes and YES!!!! So we had to plan it asap since the season was waning to start your logs. Trees(oak) were cut, logs were stacked and class was scheduled. Actually, 3 classes were scheduled in the same day.

Megan and Beau arrived at 7:45am Sunday morning to set up and welcome our first students for the 9:00am class. They had an amazing power point presentation and then we all went outside to innoculate our logs. I won’t go into step by step details again since I did that in an earlier post this year. If you want to read it –

Here are some pics of our day and my crib stack pic – my first shiitake crop is started!!!

Megan is innoculating a log with the mushroom spawn – I forgot to take a picture of the drilling of the holes – whoops!

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Beau is dabbing on the cheese wax over each innoculation site, no…that is not a cup of coffee!

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Well the day ended around 7:00pm with a bunch of happy and tired folks after three groups of students.

My first stack of shiitake logs!!!
My first stack of shiitake logs!!!

Do you like shiitake mushrooms? Has anyone else grown them? I would love to know. Ooohhh and by the way, find you a friend or a local source to get some mushrooms and saute them in butter and garlic – sooooo good! 🙂

Here is some info on shiitake mushrooms from Mountain Rose Herbs if you want to know how good they are for you.

Shiitake Mushroom Profile

Also known as

Lentinula edodes, Oriental Black mushrooms, Forest mushrooms, Chinese mushrooms.

Introduction

The health giving properties of shiitake mushrooms have been prized in traditional Chinese medicine for over 6,000 years. The Asian fungi were mentioned in some of the earliest medical texts known for their health-giving properties. The Chinese believe that shiitake are more like animals than plants, and are even thought to have a social aspect to their lives. They do not grow wild in the US, and are native only to parts of Asia, but have been cultivated in the US extensively in the past few decades. In the 1930’s the Japanese developed a way to cultivate them using saw cuts in wood, and by drilling holes in cut wood. They have since become the second most cultivated mushroom in the world. There has been an even faster method of cultivation developed using sawdust blocks, but these are considered to be inferior to the others, selling for as much as 10 times less on the market. They have grown more popular in the US as the general population have embraced ethnic cooking, particularly Asian flavors, and their popularity has only been helped by the growing medical reports that various constituents in shiitake and other Asian mushrooms provide a number of healthy benefits.

Constituents

lentinan, eritadenine, iron, vitamin C, protein, L-ergothioneine, thiamine, riboflavin, niacin, B2, B12, and high levels of vitamin D.

Parts Used

Fungus (whole mushroom)

Typical Preparations

Eaten raw, cooked or reconstituted from dried mushrooms, shiitake mushrooms can be added to soups and sauce and sauteed with vegetables, meat or tofu or eaten in salads. Also used as a tea, in capsules and as an extract.

Summary

Shiitake mushrooms have been prized for thousands of years for both their smoky, rich flavor and their health-giving properties. As a food, Shiitake mushrooms have all eight essential amino acids in a higher, more condensed proportion than soy beans, meat, milk or eggs.

Precautions

If you are prone to gout or kidney stones, or any other health condition related to uric acid, it’s best to limit your intake of shiitake mushrooms as they contain a substance, purine, which can be broken down to form uric acid.

For educational purposes only This information has not been evaluated by the Food and Drug Administration.                                                      This information is not intended to diagnose, treat, cure, or prevent any disease.

Cultivating Herbal Friendships
Have a great day!

Anne-Marie

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Wildcrafting Wednesday

Fun With Fungi

Continuing from my earlier post, I am going to tell you all about the classes we took at the conference last weekend. I have this strong urge to do mushroom logs and it is crazy because I don’t love mushrooms, hubby does but me…just kind of like them! Oh well, really just another skill I would like to learn!!!

Here is an outline of what Mr. Culbreath introduced to us:

Shiitake mushroom – Lentinula edodes
Oyster mushroom – Pleurotus ostreatus
shiitake

Substrate – need hardwood logs such as oak, beech, sweetgum and alder. Recommended size is 4-6″ in diameter and 3-4 feet long, something you can comfortably handle.

You need to cut the trees down in late winter/early spring before the trees bud. Let freshly cut logs sit for 1-3 weeks because the plants defense chemicals diminish during this time. Next clean the logs off with water to get off any lichens or fungal growth(you do not want any competition of other species on your logs).

Let them dry a bit before drilling. Drill 5/16″ holes 2″ deep(I hear there is a perfect drill tip that does this and removes the sawdust too!)
Use a guide or tape on the drill bit to monitor depth and drill holes no more than 4″ apart in a zig zag pattern all around the log. 50 holes approx. on each log.

Next take your mushroom plugs(you can order from fungi.com)
Drive one plug into each hole with a hammer – easy peasy!
hammering

Next step is sealing the log. Holes and ends of the log may be sealed with cheese wax or beeswax to prevent drying out. Use a small brush or turkey baster to apply melted wax to each plug.
painting log

Stack logs in a “crib stack” avoiding direct contact with the ground. You can use an old shipping crate as a good foundation. Label your logs with an aluminum garden tag – type of mushroom, inoculation source and date. Logs should be kept in a shady, moist and cool place BUT do not allow to freeze during the first few weeks. KEEP EACH SPECIE SEPARATE!! Best to have two or more logs for a good production.
crib stack
Water at least every other week, more for hot dry periods, maintain moisture at or greater than 40%.

After about 9 month, mottling will occur on the end of the logs(white spotty stuff). When you see this fruiting is about to occur – YAY! You will then see white bumps on the log where the plugs are and these are mushroom babies. At this time you would change the stacking of the logs to more of a slanted stack to expose most of the log.
slanted
Total time about 12 months and then it will continue producing for I think it was 2-3 years. Harvest the shiitake mushrooms as soon as the veil has broken.

I am so doing this!!! If anyone has experience with growing mushrooms, please share you knowledge with us and I will post it for you! Enjoy you day.
Anne-Marie

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