SPINACH + SHIITAKE GRITS HARVEST BOWL (WITH SLICED AVOCADO)
Magnesium-rich millet, a small gluten-free seed, replaces starchier cornmeal in this dish that rivals the real thing. Its 'cheesy' flavor is brought about by a blend of nutritional yeast, cashew butter, olive oil, and garlic. The iron-rich spinach, basil, and immune-boosting shiitake mushrooms provide the dose of energy you need to start the day off right. All of this already prepared and ready for you to eat.
Provided by Daily Harvest
Number Of Ingredients 7
Steps:
- How to Heat:
- Empty cup into a nonstick pan or microwave-safe bowl.
- For stovetop, add 1/2 cup of water and stir over medium-high heat for 4-6 minutes, until water has been absorbed and texture is thick and creamy (like grits). For microwave, add 1/2 cup of water and heat for 4 minutes.
- Return to cup or transfer to your favorite bowl!
SAUTEED SPINACH AND SHIITAKES
This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
- Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.
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