What Imogen cooked tonight

Tonight my little cherub picked a mushroom and kale dish for main course, which we had with steamed corn and cauliflower, edamame and some sweet potato hommous I made earlier today. I served the mushrooms topped with my fabulous Wakame Seasoning which I’ll be revealing the secret to in my forthcoming cooking DVD :).

Mushrooms with Kale
2 medium onions, chopped
6 cups mushrooms, sliced
3 tbsp Dr. Fuhrman’s VegiZest
3 tbsp Dr. Fuhrman’s MatoZest
1 tsp savoury yeast flakes
600 g kale, weighed after stripping leaves off tough stems

Water saute onions in 1/3 cup water for 5 minutes. Add mushrooms, kale, VegiZest, MatoZest and nutritional yeast, cover and cook for 10 minutes or until kale is tender, stirring occasionally.

Mushrooms with kale

And for dessert:

Blueberry Apple Pie
1 cup raw almonds
1 tsp ground chia seeds
1 cup dates, pitted
2 tsp water
1/2 cup water
1/2 cup pitted dates
1 apple, cored and chopped
2 tsp ground chia seeds
1 cup frozen blueberries
4 apples, cored and very thinly sliced
1 tbsp cinnamon
1/2 cup raisins

For the crust:
Blend almonds, chia, dates and water until mixture gathers into a ball. Press onto the sides and base of a pie dish and bake at 125 deg C for 5 minutes.

For the filling:

Blend water, dates, chopped apple and chia until smooth. Stir in remaining ingredients, spoon into crust and bake at 100 deg C for 1.5 hrs.

Blueberry apple pie


4 responses to this post.

  1. Oh my gosh, your kids can cook better than me


  2. Posted by Jade Allouche on September 14, 2012 at 12:23 pm

    Hi Robyn, can you please tell me where you get the vegezest and matozest from. I love Dr Fuhrmans recipes but find it hard to find a good salt free seasoning like this in Australia.


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