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.
Serves 2
Prep Time: 15 minutes
Cook time: 15 minutes
Ingredients
King oyster mushrooms
Shitake 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)
ΒΌ tspn celtic sea salt
7 chopped snow peas
Fresh chopped cilantro leaves
1 lime
2 green onions (chopped)
1 can of lite coconut milk (fresh thai coconut milk is even better)
Coconut and olive oil
