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    Recipes — Chaga

    Down-to-Earth Mushroom Powered Grain Bowl

    Down-to-Earth Mushroom Powered Grain Bowl

    Sometimes you know exactly what your body is asking for. Sometimes, that just happens to also taste amazing!

    This awesome recipe was created for FreshCap by Chef Teresa Hansen.

    Mushroom Powered Mother Earth Grain Bowl
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Yield: 4 servings

    Ingredients

    ½ head cauliflower, cut into florets (about 1 pound)

    ½ pound broccoli, cut into florets

    10 ounces purple potatoes, small dice about ½ inch

    4 tablespoons avocado oil, divided

    8 ounces baby portabella mushrooms, sliced

    2 teaspoons minced garlic

    2 teaspoons RECHARGE+ Chaga Extract

    5 ounces baby spinach

    1 tablespoon coconut aminos

    1 teaspoon chili garlic sauce

    4 whole eggs, beaten

    ¾ cup egg whites

    2 cups cooked farro or whole grain of your choice

    Salt and pepper, to taste

     

    Preparation

    1. Preheat oven to 450 F.  Toss together cauliflower florets, broccoli florets and purple potatoes, Season with salt and pepper.  Drizzle 2 tablespoons over vegetable mixture and toss to combine.  Roast for 25 minutes until potatoes are tender. Remove and set aside.
    2. Meanwhile, heat remaining 1 tablespoon avocado oil in a large non-stick skillet over medium high heat.  Add sliced mushrooms and garlic, stirring frequently, about 2 minutes. 
    3. Stir in Recharge mushroom extract, baby spinach, coconut aminos and chili garlic sauce. Season with salt and pepper.  Continue to cook over medium heat, stirring frequently until mushrooms are tender, about 5 minutes. Using a spatula, push mushroom mixture to one side of the pan.  On the other side of the pan, add the beaten whole eggs and egg whites.  Cook for 2-3 minutes until eggs are set and scramble with veggie mixture until combined.
    4. Portion out ½ cup farro or whole grain in each serving bowl.  Top with roasted veggies and sautéed spinach-mushroom egg mixture.  Garnish with fresh herbs.

     

    chaga-grain-bowl-freshcap-mushrooms

    Get some mushrooms in your life! FreshCap Mushrooms supplements are made from nothing but 100% pure mushroom fruiting bodies. No grains, mycelium, or other added fillers. Get it here!

     

    Satisfy Your Soul: Sundried Tomato and Zucchini Lentil Pasta with Chaga

    Satisfy Your Soul: Sundried Tomato and Zucchini Lentil Pasta with Chaga

    Want a tasty way to get some Chaga in your life? Whip up this lentil pasta in no time to warm your belly and soothe your soul. 

    This awesome recipe was created for FreshCap by Chef Teresa Hansen. 

    Zucchini + Sundried Tomato Lentil Pasta
    Prep Time: 15 minutes
    Bake Time: 15 minutes
    Yield: 4 servings

     

    Ingredients

    8 ounces lentil pasta

    2 tablespoons olive oil

    1 pound zucchini, thinly sliced (about 3)

    2 teaspoons minced garlic

    ¼ cup sundried tomatoes, packed in oil

    2 teaspoons RECHARGE+ Chaga Extract

    3 tablespoons lemon juice

    Salt and pepper, to taste

    ½  cup crumbled feta cheese

    Fresh basil, thinly sliced

     

    Preparation

    1. Cook pasta according to directions.  Drain and set aside.
    2. Heat olive oil over medium high heat in a large non-stick skillet.  Add zucchini and garlic.  Cook for 3 minutes stirring frequently.
    3. Stir in sundried tomatoes and Recharge mushroom extract.  Cook for 2-3 more minutes until zucchini is tender. 
    4. Turn off heat and stir in fresh lemon juice. Season with salt and pepper. 
    5. Portion into 4 servings and garnish with fresh basil and crumbled feta.

     

    freshcap-recharge-chaga-recipe-1

     

    Get some mushrooms in your life! FreshCap Mushrooms supplements are made from nothing but 100% pure mushroom fruiting bodies. No grains, mycelium, or other added fillers. Get it here!