Help uplift underprivileged survivors of breast cancer: join the power of pink movement and buy mushrooms in pink punnets this October.
Power of Pink
Last week I announced the power of pink movement collaboration between The South African Mushroom Farmer’s Association and Reach For Recovery. Shirley Gottschick, Chairperson of Reach for Recovery’s Johannesburg branch, has urged everyone to buy their 250g pink punnets of whole or sliced white button mushrooms at Pick n Pay during October in support of their power of pink campaign. “The funds raised give financial power to Reach for Recovery’s Ditto Prostheses Project to purchase silicone breast prostheses for women who can’t afford reconstructive surgery after the trauma of breast cancer.” says Shirley.
Mushrooms & Breast Cancer
Mushrooms have long been believed to help fight breast and other cancers because they have the ability to inhibit aromatase. This enzyme helps produce estrogen, which is the hormone that can fuel breast cancer. Mushrooms also contain lectins, which are substances that have been shown to prevent cancer cell division and growth. A study among Korean women showed that greater mushroom intake was related to lower risk of breast cancer among premenopausal women.
Women who eat just 10g of mushrooms every day seem to halve their risk of breast cancer. Convinced? Great! Then head to Pick n Pay and purchase your pink punnet of mushrooms this October.
Raw Mushroom Superfood Salad
I love the idea of harnessing the power of pink and the super powers of mushrooms. A great way to do so is to make this delicious raw mushroom superfood salad. It contains not just one superfood (mushrooms) but also has quinoa another healthful food.
It makes a wonderfully fresh summer salad!
- 1 cup mixed red & white quinoa
- 1 cups vegetable stock
- 200 g tenderstem broccoli
- 200 g spelt cooked
- 250 g white button mushrooms sliced
- 1 avocado
- 50 g baby leafy greens /rocket / watercress / herbs
- 40 g raw almonds
- ¼ cup fresh pomegranate arils (rubies)
For the pickled onion
- 1 large red onion very thinly sliced
- ½ cup water
- ½ cup apple cider vinegar
- 1 tbsp maple syrup
- 2 tsp sea salt
For the pickled onion
- Pack the onions into a heat-proof glass jar.
- In a small saucepan combine the water, vinegar, maple syrup, and salt.
- Bring the mixture a simmer.
- Carefully pour the hot mixture into the jar, over the onions.
- Press the onions down with a spoon so that they are submerged in the vinegar mixture.
- Allow to cool. Seal and refrigerate.
For the quinoa
- Rinse quinoa in a sieve under cool running water.
- Transfer to a pot with the vegetable stock and bring to the boil.
- Reduce to a simmer and cook for approximately 20-30 minutes until all the stock has been absorbed.
- Fluff with a fork and allow to cool.
For the salad
- Steam the tenderstem broccoli for a few minutes until just tender but still crunchy.
- Roughly chop and add to a large mixing bowl.
- Into the large mixing bowl add the cooled quinoa, cooked spelt, sliced mushrooms, dived avocado, leafy greens, and a handful of pickled onion.
- Toss gently to combine.
- Transfer tossed salad into a large bowl and scatter with almonds and pomegranate.
- Dress with a little olive oil and pickled onion juice before serving.
Looking for more mushroom recipes? Check out my recipe section for lots more ways to harness the power of pink and mushrooms this month.
DISCLAIMER: This was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated image. 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.
Beckman Institute at the City of Hope Cancer Centre, University of Australia, Sydney, Zhejiang University in China