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Lemon Garlic Oyster Mushrooms

17/7/2014

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I had this dish in one of the best restaurants in the world, Tamam on the island Rhodes in Greece. My lemon tree is over brimming with bright yellow lemons so as soon as I came home, I jumped at the chance to recreate it in my own way.

I love mushrooms, they have such a wonderful earthy flavour and goes with everything. They contain some of the world's most potent medicines. There are over 140,000 species of fungi, each delivering a tremendous boots to the immune system. The most common being button, swiss, crimini, enoki, oyster, portobello and shiitake. Low in calories, fat free, cholesterol free and low in sodium, they provide important nutrients including Vitamin D, protein, enzymes, B vitamins and selenium.

This dish is a wonderful side accompaniment to any mains, or if you adore mushrooms, as I do, you can serve it as a main dish with quinoa or rice. The simplicity of the dish brings out all the flavour, and it takes less than 10 mins to prepare. If you can't find oysters try using field or button variety, the flavour will be a bit more earthy but still delicious!



Lemon Garlic Oyster Mushrooms


3 cups oyster mushrooms
1 cup of loose spinach leaves
1/4 cup lemon juice
2 cloves garlic
2 TBS olive oil
1/2 tsp celtic sea salt


1. Either slice or dice the garlic cloves depending on your preference

2. Heat up the oil in a pan with the garlic and sea salt for a couple of mins

3. Add the oyster mushrooms in and saute for 2mins

4. Add in the lemon juice and turn the heat down to low-med, cover with lid and let simmer for 5 mins. The mushrooms should be nice and soft by then

5. Add in the spinach, by now you can turn the heat off. The residual heat will soften and wilt the spinach. Cover with lid for a few more mins and voila!


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    "I am not what happened to me,
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    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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