Everything tastes better slow and low. Eating solely raw is extraordinary and for the steadfast. For those of us who follow our whims, slowly cooked food is a desire worth following. Cooking at low temperatures brings out the flavor in food and spices and will keep more of the nutrients you are trying to savior than traditional high heat cooking. I was in the need of a nice warm, cleansing soup to attack an unrelenting sore throat. This immunity-boosting variation of Brazilian Moqueca took care of any germ that wanted to set up shop in my body.
Prep Time: 15 minutes
Cook time: 15 minutes
King oyster mushrooms
4 roma tomatoes (diced)
2 minced garlic cloves (minced)
1 Serrano pepper (minced)
1 cherry bomb pepper (minced)
1 dried date (chopped)
1 small yellow onion (chopped)
¼ tspn celtic sea salt
7 chopped snow peas
Fresh chopped cilantro leaves
2 green onions (chopped)
1 can of lite coconut milk (fresh thai coconut milk is even better)
Coconut and olive oil
Cut washed mushrooms in half and marinate in half a can of coconut milk or 1 cup of fresh coconut milk (see fresh coconut directions below).
In an iron skillet, melt 2 tablespoons coconut oil on low. Throw in garlic, date Serrano and cherry bomb peppers and cook on low for 3 minutes. Add in chopped yellow onion, continually cook on low; stirring often until translucent, about 3 minutes. Add remaining can of coconut milk, salt and tomatoes then stir, cover and simmer for 5 minutes or until tomatoes are soft. Add mushrooms with coconut milk into skillet, stir a couple of times and cover again for another 3 minutes. Finally top with cilantro, green onions, olive oil and a splash of lime juice. Cut lime wedges for serving.
Steps to making fresh coconut milk
1. Clever one thai coconut in half (bring the clever down sharply near the top.
2. Pour out coconut water and drink
3. Spoon out coconut meat
4. Place in food processor until grated
5. Place grated coconut in nut milk bag and squeeze milk out