CREAMY COCONUT AND CHANTERELLE SAUCE

I am a forest girl. Born in the forest, I spent my childhood in the forest. I just love being surrounded by the forest with its raw energy; the different sounds, the perfumery of wood at different stages of decay, the never-ending attention of creepy crawlies; the mysterious echoes of sounds only you can hear – it’s all there if you care to step into it unreservedly.

Whilst Spain gives me sunshine, Poland is my true home.  The forest offers us so much goodness at this time of the year (September) and I just love it. My smile extends from cheek to cheek, I just can’t help it. In June and July, the forest bears fruit in the form of wild berries from wild strawberries to wild blueberries; an ‘all you can eat buffet’ for a little effort. Each year is full of surprises and this year is no exception. The surprise awaiting us this year was the abundance of Chanterelles; my ‘forest gold’! A delicious year for sure. With so much free goodness on offer, for the last few days, I’ve devoured Chanterelles for breakfast, dinner and supper. So here goes, I have a new recipe for you for a scrumptious dinner idea; my delicious, perhaps sophisticated, Creamy Chanterelle Sauce. All vegan, gluten-free, healthy, and fit.

RECIPE

  • time 30 minutes
  • difficulty very easy
  • diet plant-based / vegan diet no gluten, refined sugar

WHAT YOU NEED

  • 2 cloves of garlic
  • 1 kg (2,5 lbs) of chanterelles
  • 1/2 cup of blended fresh coconut
  • Sea salt or Himalayan salt
  • 1 tablespoon of ground linseed
  • 1 handful of spinach
  • 1 teaspoon of black pepper
  • 1/2 teaspoon of coconut oil (extra virgin)

METHOD

  • I thoroughly clean and rinse the chanterelle mushrooms; set aside
  • I peel the garlic and finely chop
  • I heat the oil on a frying pan and add the prepared garlic, fry for a few seconds
  • Next, I add the chanterelles, a pinch of salt and fry for about 10 minutes. Waiting for the chanterelles  to release their water
  • Then I add spinach, blended coconut and flaxseed. I mix everything and cook for about 5 more minutes
  • In the end, I add black pepper to season…serve hot, enjoy nature’s very own forest gold…

Enjoy Sunshine!

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