Ginger Mushrooms with Tuscan Kale & Black Rice
Enjoy this beautiful warming dish is infused with doTERRA ginger oil… I know you are maybe thinking, we can eat the oils? Yes! doTERRA’s essential oils are of the highest quality and pure meaning they are designed to be used in both food, topical and aromatic. So we can receive awesome benefits in many ways. Using them is food is just an excellent way to pack bags of flavour into your food and receive huge health benefits. doTERRA ginger oil is fantastic at supporting digestion and keeping a happy, healthy tummy.
If you are looking for that perfect winter warmer dish. This ginger infused mushroom and kale dish is a winner for everyone in the family and is packed full of nutrition.
This easy quick recipe will keep the whole family full and happy any night of the week. If you are keen on learning more about doTERRA oils and the amazing benefits. You can come along to one of our workshops by clicking HERE
Time: 15 mins
2 cups of cooked black rice
2 cup of sliced mixed mushrooms
1/2 a green onion sliced thin
1 clove of garlic minced
2 tablespoons of tamari
1 tablespoon of grated ginger
Juice from one orange
1 tablespoon of sesame seeds
1 teaspoon of coconut oil
4 cups of chopped Tuscan kale stalks removed
1 teaspoon of agave
1 drop of ginger oil – It packs a punch
Start by heating a large frying pan on medium heat with coconut oil. Once warm add the mushrooms and fry for around 2 minutes, once they start to colour you can add garlic, ginger and cook for another minute.
Then add the soy, agave and orange juice and cook for another minute. After this time you can now add the kale and toss through, allow to cook a little. Once just cooked, add in the ginger oil at the end and toss through to serve.
Serve with black rice and sprinkle with fresh coriander herbs