By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
In this video, my son, Step, and I prepare a dish of medicinal mushrooms and artichokes. Not only does it help enhance immune system function, but it will take your taste buds for a joy ride!
Japanese legend has it that when people ate maitake mushrooms, they danced with joy over the wonderful flavor and health enhancing properties (maitake literally means “dancing mushroom”). Maitake and shitake mushrooms are loaded with anti-cancer compounds. They have powerful adaptogenic properties, meaning that they help protect the body against the effects of stress. Why artichokes? Because they contain phytonutrients that help us detoxify by supporting liver function and they are full of antioxidants, which help us defend against free radical stress. And to finish off the dish, I season it with a generous amount of garlic, which can be cancer-preventative, as well as cardio-protective.
This recipe serves 2 and pairs wonderfully with Miso Soup. To your health!
*Choose organic produce whenever possible*
- 2 to 3 cups chopped shitake and/or maitake mushrooms
- 2 to 3 cloves garlic, chopped
- 1 + ½ Tbsp Olive Oil
- 1 can or jar of artichoke hearts (unmarinated), drained and rinsed
- Handful of microgreens (pea shoots, baby Swiss chard, etc.) finely chopped
- Sea salt & black pepper, to taste
If using fresh mushrooms, wash and dry them, then slice or chop them and set aside; if using dried mushrooms, reconstitute them in warm water, then slice them and set aside. Chop garlic cloves and set aside. Heat olive oil in sauté pan over medium high heat, then add the chopped mushrooms and cook without stirring until the mushrooms begin to caramelize and get crispy. Stir in the garlic, then add the artichokes and sauté the mixture for 2 to 3 minutes until the artichokes are hot, stirring occasionally. Serve in a shallow bowl and top with chopped microgreens, and salt and pepper to taste.
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