doTERRA ginger Mushrooms with tuscan kale and black rice

Ginger Mushrooms with Tuscan Kale & Black Rice

 

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.

Did you know that doTERRA Ginger essential oil is derived from the fresh rhizome of the ginger plant—the subterranean stalk of a plant that shoots out the root system. Often used in Asian cuisine, Ginger oil has a warm and fragrant flavour. doTERRA sources ginger oil from Madagascar.
 

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 

 

Or visit our page on doTERRA which is loaded full of information and you can even get a sample pack by clicking HERE 

 

 

Recipe 

Serves 2

Time: 15 mins 

Skill: Easy 

Ingredients 

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 

Method 

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 

 

Enjoy x 

Ahimsa 

 

 

 

Print

Leave a Comment

Join our VIP list

Receive 10% Off our Cooking Classes or Retreats.

Join today and be kept up-to-date with all the latest news, free recipes, giveaways and early bird notices on upcoming events and retreats.