Mushroom and Cauliflower Side Dish
This recipe has some really beneficial ingredients for dampness, immune health, and more!
Mushrooms - Drain dampness, which is especially good in the summer since we are more damp from the humidity. Also good for the spleen, and a source of vitamin D.
Thyme - May boost immune health in addition to being a phlegm-resolving food in Traditional Chinese Medicine.
Bone Broth - Bone broth is chock full of important nutrients, including vitamins, minerals, fatty acids, and amino acids. Research suggests bone broth may protect joints and help fight osteoarthritis. Studies have also found potential benefits to the gut lining and digestive system, weight management, quality of sleep, and stronger, healthier nails and hair.
Cauliflower - This food is recognized as "neutral" in TCM, and gently tonifies the body and intestines. It is a spleen, kidney, and stomach food in TCM as well. From a western nutritional view, caauliflower is a rich source of vtamins B6, C, and K, folate, potassium, manganese, magnesium, phosphorus, and antioxidants like sulforaphane.
Notes on Dampness
“Dampness is the over-retention of moisture in the body either as a water or as phlegm. It is frequently caused by combinations of over-nutrition, lack of exercise and exposure to damp environments. Some foods will aggravate the tendency towards Dampness and need to be reduced by people with damp conditions. The following foods are especially Damp-forming:
Dairy products (sheep and goat products are less dampening), Pork and rich meat, Roasted Peanuts, Concentrated juices especially Orange and Tomato, Wheatflour, Bread, Yeast, Beer, Bananas, Sugar and sweeteners, Saturated fats.
Phlegm - Phlegm refers to a condition of Dampness where moisture is retained as Phlegm or Mucus. Phlegm-resolving foods include:
Almond, Apple Peel, Clam, Daikon, Garlic, Grapefruit, Lemon Peel, Licorice, Marjoram, Mushroom, Mustard Leaf, Mustard Seed, Olive, Onion, Orange Peel, Pear, Black and White Pepper, Peppermint, Persimmon, Plantain, Radish, Seaweed, Shiitake Mushroom, Shrimp, Tea, Thyme, Walnut, Watercress.”
Bonus: In addition to being rich in beneficial nutritents and balancing foods, this recipe is delicious!!
4 T unsalted butter
1 T olive oil
1 onion, chopped
1/2 head cauliflower, broken into small florets
1 lb baby bel mushrooms, cleaned
4 T Kettle & Fire Mushroom Bisque Bone Broth
or 2-4 T vegetable broth, depending desired consistency
1/2 t. fresh thyme (or more if you like it)
1 T. dried parsley flakes
4 cloves of garlic, minced
Salt and pepper to taste
1. Clean whole mushrooms with a damp paper towel, so mushrooms do not soak up too much water and become soggy.
2. Melt butter and olive oil in large pan or sauce pot until bubbly.
3. Add chopped onion, stir and cook until onions are translucent.
4. Take half of onion mixture out of pan and move remaining onions aside to create room for whole mushrooms, lay in pan top side down.
5. Brown mushrooms on each side. This is important for the mushrooms to keep their moisture inside.
6. Once the mushrooms are browned, add cauliflower florets. Cook until golden on the edges. 8-10 minutes.
7. Add garlic and Mushroom Bisque Bone broth or vegetable broth, stir, and cook for several minutes to meld flavors.
8. Add thyme and parsley, salt and pepper. Adjust and add more if you desire.
9. Enjoy and please let me know how you like it! Pairs well with beef but can also be a nice nurturing bowl or wrap on its own.