Pretty Kale and Mushrooms

If you have looked at my recipes you have probably noticed there are a few things that are really important to me about food.  First I think food should be healthy, simple and easy or I (and most other people) won't make it.  Also food should be an experience of delight for the senses.  It should taste good for sure.  Think for a moment about how your food smells and how it makes your house smell.   mmmm....  I love the sound of chopping veggies and how they sizzle when I toss them in coconut oil.  Most importantly it has to be pretty.  If I am going to take the time to pick out the best ingredients it has to be vibrant and reflect how healthy it is going to be.

I have really started to love Kale for breakfast because it feeds all my senses.  There is just something wonderful about how easy and pretty it is.  You can add (or subtract) anything you want to this dish.

Ingredients:

1 bundle Kale, washed and stemmed
2 pieces bacon, chopped  (or for a no meat version just use coconut oil)
1 small onion, sliced
2 cups mushrooms
vinegar
salt and pepper to taste or use braggs liquid aminos  if you like that better

First chop the bacon to the size you want and cook in a skillet.  While that is cooking chop the onion and then place in the skillet with the bacon and stir till the onion starts to look translucent.  Add the mushrooms and cook for few minutes.  Add a splash of vinegar and stir till the mushrooms have absorbed it and are tender.  Add the kale and keep it moving in the skillet or it will burn.   Very quickly it will cook down and become vibrant green.  Place in a bowl and top with salt and pepper or braggs.  Enjoy!

It is just that quick and easy!

 Sooo pretty!

Cauliflower with Mushrooms

When I was little my Mom would make venison tenderloin in mushroom gravy over rice.  It was my absolute Favorite Favorite dinner.

I didn't know when I first tried this... but it is going to turn into my Primalized version of Moms recipe.

1 large head of cauliflower
1 t. extra virgin olive oil
1/4 pound fresh mushrooms sliced
1/3 C. green onions
1 C. chicken broth

In a saucepan containing 1 inch of water, steam whole cauliflower until tender. (about 20 minutes) Meanwhile, in a skillet, steam-saute mushrooms and onions in oil on medium heat until tender. Add chicken broth.

Bring to a boil over medium heat, stirring constantly.  Cook and stir for 2 minutes.  Place cauliflower in a large bowl: pour mushroom mixture over it and serve.

Next time I do this I am going to break up the cauliflower so it is like rice.  place Venison tenderloin on top and pour the mushroom mixture over the top.....  mmmm comfort food.

* The mushrooms would have been nice with a bit of coconut milk or cream in them for a more saucy feel.

Tip:  Take a damp paper towel and wipe the mushrooms clean.  If you put them under the faucet and wash them they will absorb too much water and not cook correctly.