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Mushroom Harvest Bowl

Help uplift underprivileged survivors of breast cancer: join the power of pink movement and buy mushrooms in pink punnets this October. Then enjoy this mushroom harvest bowl with the mushrooms from your pink punnet!

The Power Of Pink

The tireless work of South African non-profit organisation Reach for Recovery (R4R) is funded each year by the Power of Pink campaign, a South African Mushroom Farmers’ Association’s (SAMFA) initiative.

R1 from every pink punnet of fresh mushrooms sold nationally at Pick n Pay stores during October is donated to R4R’s Ditto Project.  The sole objective of this very special project is to provide free silicone prostheses to breast cancer survivors who cannot afford reconstruction after the life-altering and heartbreaking reality of a mastectomy.

Launched in 2011, the Power of Pink campaign has resulted in just under 8000 silicone prostheses provided to financially strapped breast cancer survivors at a cost of more than R5,5 million.

“To our astonishment,” exclaims Stephné Jacobs, Reach for Recovery’s National Chairperson, “2020 saw the highest amount raised since the campaign’s inception.  Big-hearted South Africans contributed just under R700 000.00 despite their own financial hardships brought on by a year of lockdowns and job cuts. We and the Ditto Project recipients have been truly humbled by this generosity.”

“We couldn’t be prouder of our association with Reach for Recovery’s Ditto Project,” adds The South African Mushroom Farmers’ Association Chairperson, Ross Richardson. “The dedication of every R4R volunteer – a breast cancer survivor herself – and the immense kindness of all South Africans who support the campaign is such restorative testimony to the goodness that lives in people.”

Mushroom Harvest Bowl

Did you know that eating mushrooms reduces your chances of getting breast cancer?

In 2010, the Beckman Institute at the City of Hope Cancer Centre in California found that eating just 10g of mushrooms a day more than halved people’s risk of developing breast cancer. That’s means eating just one fresh mushroom a day, is a staggeringly easy step in self-care to avoid the ravages of such a terrible disease.

This harvest bowl is a great way to get in your daily dose of mushrooms and prevent cancer!

Mushroom Harvest Bowl

Mushroom Harvest Bowl

Course Lunch, Main Course, Salad
Servings 2 servings

Ingredients
  

For the pickled cauliflower

  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tbsp black mustard seeds
  • 2 tbsp sea salt
  • 2 tbsp sugar
  • 1 small head of cauliflower cut into florets / 300g cauliflower blossom florets

For the avocado dressing

  • 1 avocado pitted
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 2 tbsp blood orange juice or orange juice if you can't find blood orange
  • 2 tbsp fresh basil leaves chopped
  • ½ clove garlic grated
  • ½-¾ cup cold water
  • salt and pepper to taste

For the harvest bowl

  • 8 brussel sprouts cut in half
  • olive oil
  • salt to taste
  • 2 tbsp butter
  • 250 g white button mushrooms sliced in half
  • 1 tbsp soy sauce
  • 2 cups baby leaf spinach
  • 1 cup wil and brown rice mix cooked
  • ½ cup purple cabbage shredded
  • ½ cup edamame beans steamed
  • ½ cup pickled cauliflower
  • 2 tbsp mixed seeds toasted

Instructions
 

For the pickled cauliflower

  • Put all the ingredients except the cauliflower in a medium sized saucepan.
  • Mix well and bring to the boil.
  • Place the cauliflower in a large heat-proof jar. Pour over the hot pickling liquid.
  • Allow to cool in the jar and then seal and keep in the fridge.
  • The pickled cauliflower can be made up to a week before.

For the avocado dressing

  • Combine all the ingredients a blender and season lightly.
  • Blend until creamy, adding extra water if necessary to reach a smooth consistency.
  • Transfer to a jar and keep in the fridge for serving.

To assemble the harvest bowls

  • Toss the brussel sprouts with some olive oil and salt.
  • Place in a cast iron pan on medium high heat. Cook until charred on their cut side and tender. Set aside.
  • In the same pan add the butter. When sizzling add the mushrooms.
  • Sauté until the mushrooms release their liquid and are golden brown.
  • Turn off the heat. Pour the soy sauce over the mushrooms and toss.
  • Season the mushrooms with black pepper.
  • Divide the baby spinach as a base amongst the two bowls.
  • Working in little pockets, divide the rice, purple cabbage, edamame beans, cauliflower pickle, charred brussel sprouts, and mushrooms evenly.
  • Sprinkle both bowls with the toasted seeds.
  • Serve with a wedge of blood orange (or orange) and the avocado dressing on the side.
Keyword harvest bowl, mushroom salad, salad

How Can YOU Support The Power Of Pink Campaign?

Head to your local Pick ‘n Pay store and buy your pink punnet of mushrooms.

Not sure what to do with them? Easy! Head over to my RECIPE section for dozens of healthy mushroom recipes. And follow along in October as I share more Power of Pink mushroom recipes.

Happy cooking!

Candice

 

 

DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 

 

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