Spicy Braised Cabbage With Mushrooms And Spirulina

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When outside is cold there is nothing better than some delicious and spicy treat. I found that this dish is not only good for taste, it has also the detoxifying ingredients like cabbage and spirulina. Cabbage contains the magical skin beauty vitamins A, C, E. Cabbage is high in fiber, so it clears the waste that contest in your internal organs. Cabbage is also helpful for proper muscle development and is rich in minerals, such as calcium, magnesium and potassium. The B vitamins in cabbage help soothe the nervous system and boost energy. And spirulina which boasts around a 60 percent dry weight of protein, supplying the most concentrated source of protein known to man, without the energy-zapping effects of heavy animal proteins. It is particularly rich source of iron, B complex, D and K. Spirulina is also rich of natural beta-carotenes. Some researchers have found that spirulina possesses potent detoxifying properties and can cleanse mercury and other heavy metals and toxins out of the body. At the same time, it’s extremely rich in antioxidants, fighting free radicals that can damage your cells. Because of its high level of protein and other nutrients, spirulina contributes to greater stamina and can help curb hunger. It can be especially helpful if you are an athlete.

It’s a multipurpose, mega-detox treat!

Serving x 4:

  • 1 medium cabbage
  • 500 gr mushrooms
  • 1 medium carrot
  • 1 medium onion
  • 2 cloves
  • 2 Tbs extra virgin olive oil
  • Salt and cayenne pepper  to taste
  • 1 cup spirulina

Over medium heat cook minced onion and garlic with oil. The onions are done when they’re turned golden-brown. Add mushrooms previously chopped and cook for a 5 minutes. Now you are ready to add chopped cabbage and let it softener for a 20 minutes. Add salt and cayenne pepper to taste. Serve with some spirulina on top.

Enjoy!

 

 

 

 

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Be sure to keep veggie sticks and salsa around as a great beauty snack to knosh on, at your work fridge and home while getting dinner ready or anytime! All the fiber, enzymes, vitamins and more make for a beautifying snack that won’t set your body, skin or energy back (like some other options we all know and can think of!)

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Homemade Veggie Burgers

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Since my family don’t eat any kind of meat, I’m always on the hunt for new recipes to prepare.  This version is easy and supersalutare that my girls wants at least once a week.

My girls  love these burgers with avocado.

Servings x 4 :

  • 2 Tbs extra virgin olive oil
  • 1 small yellow onion
  • 2 cloves garlic (peeled and diced)
  • 1 pinch of cumin powder
  • Half tsp of salt
  • 1 generous pinch of black pepper (fresh ground)
  • 420 gr of canned black beans drained and rinsed (personally I prefer to soak beans overnight in plenty of water in  a large bowl and rinse well)
  • 75 gr cooked brown rice
  • 1 Tbs of fresh cilantro (finely chopped)
  • 2 Tbs of flour
  • 4 round sandwiches

Heat the olive oil in a medium skillet over medium-low. Brown onion, garlic and cumin until soft and fragrant. Add salt, pepper, beans, rice and cook, stirring for 2 minutes.

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Add the cilantro and pass the mixture through a potato masher to give some compactness: hamburgers must have a certain consistency.

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Let the mixture cool until you can handle. Form 4 patties mashed, toss them in the flour. At this point you can put the hamburger in fridge.

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Heat oil in a large skillet over medium-high heat and saute the hamburger 1 minute per side. Serve in round sandwiches or as you prefer. We accompanied with homemade cornbread.

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