All mushrooms contain selenium, which is a powerful Immune system-supporting antioxidant! They also contain varying degrees of fiber, and B & D vitamins. Mushrooms also have a high concentration of lectins which bind to abnormal cells. If you’re really interested in everything mushrooms can do for us in all their fungal glory, check out this TED talk on the power of mushrooms by mycologist, Paul Stamets.
Lately, I’ve been enjoying the health benefits of mushrooms during my 3 pm slump. This is when Alba is napping, the winter day is darkening, and I want to be napping too, but I should be WRITING (or folding laundry or working out). Four Sigmatic Mushroom Coffee mix plus my keto creamer is a way to enjoy coffee while SIMULTANEOUSLY enjoying some nutritional benefits. I definitely recommend giving this (or any organic brand) a try so that your coffee routine adds to your health instead of working against it!
This week I’m having mushroom soup for breakfast! This is sort of the same concept of a smoothie: something easy to travel with and a smooth texture to ease you back into meal time after your nightly fast. However, if you ascribe to digestive theories of TCM (Traditional Chinese Medicine), then having fruit or anything cold for breakfast is not working in your best digestive interest. In order to balance my digestive xi (chee), I always have something WARM (above body temp) in the morning. Soup gives me the benefits of a warm breakfast, along with the healing qualities of the broth, and delicious nutrient rich veggies like mushrooms. I also love having my “creamy” cauliflower, pumpkin lemongrass or broccoli cheddar soups in the morning. This specific Mushroom soup recipe I’ve provided below is for my Follicular Phase, to balance estrogen and progesterone. You can read more about that at my Seed Cycling post.
Mushroom and Pumpkin Seed Soup
- 16 oz (2 grocery store packs) of mushrooms- I used a Baby Bella, oyster, shiitake, and Cremini mix.
- 3 cups of Vegetable Broth
- 1/4 cup of olive oil
- fresh thyme
- 1/4 cup pumpkin seeds
- 1 small sweet onion
- 2 cloves minced garlic
- salt and pepper
- *(optional) Mushroom Umami spice powder from Trader Joes
- optional 1/4 cup dry sherry
- In a soup pot on medium heat, use olive oil or other fat to cook chopped onion until translucent
- Add sliced mushrooms and diced garlic, cooking until tender
- Add vegetable broth, spices, and thyme
- Cover and simmer for 20-30 minutes
- Remove from heat, add pumpkin seeds and cream soup until smooth with an immersion blender (or in your food processor/ blender)
- Garnish with fresh thyme sprigs and pumpkin seed
*I love this salt-free spice mixture from Trader Joes! It is full of flavor without added sodium! I recommend using it on Avocado toast or chicken breast!