Happy New Year // Weekly Links No.4

Happy New Year to all our readers and community! Wishing you a 2019 full of beauty, joy and truth. Tonight we fly to Guatemala for two months of lakes, volcanoes, jungle and lots of cacao. After a year of so many lessons and obstacles, we are welcoming the new year with open arms and feel so ready for a change of scenery and lots of nature. We leave you with some recent thoughts and favourites…

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-Currently reading this book and although I’m only a few pages in I’m already fascinated!

-Playing this on repeat while we pack!

- This is my favourite blog series on the whole internet. I love the questions and all the women they interview!

- This herbal scrub looks so beautiful and seems so fitting for a time of new starts and transformations. If we lived in the US I would be ordering one!

- This past year I (Gabriella) have really been focusing on authenticity and releasing so many layers of conditioning I’ve been carrying for years. It has been a huge journey to step more into my truth and be open to vulnerability. The Free and Native REPARENT workshop was so helpful for this work.

** photos via collated works & Tumblr *


What are your hopes for 2019?
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Mushroom Stew with Oyster, Shiitake & Chestnut Mushrooms

As we move towards Winter Solstice here, we’re continuing to crave meals that are warming, hearty & full of grounding veggies. For us, there’s something really satisfying about cooking up a big pot of soup or stew and eating it over a few days. This mushroom stew is one of our favourite recent creations. If you’ve read the blog before you’ll know we’re pretty mad for mushrooms, whether they be the culinary or medicinal types. As well as being really delicious and full of earthy, aromatic flavours, this stew also has a lot of healing potential from mushrooms such as oyster, shiitake and maitake. These different types of mushrooms bring so much flavour to the stew and have a somewhat meat-like texture too.

You can find these varieties of mushrooms in many supermarkets these days, or they can be found at farmer’s markets or asian grocers. If for some reason these speciality mushrooms aren’t available to you, you could just use all chestnut or button mushrooms in the stew- the flavour won’t be as intense but it will still be tasty!

Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut

INGREDIENTS
3 medium onions, sliced
6 cloves of garlic, chopped finely
4 large bay leaves
600g of mushrooms, chopped into bitesized pieces (we used a mixture of chestnut, shiitake, oyster & maitake)
1 tablespoon of brown miso paste
1 tablespoon of tamari
2 teaspoons of sweet paprika
500ml of vegetable stock
25g of dried mushrooms (we use porcini)
250ml of oat cream (we use oatly)
200ml of oat milk (or another non-dairy milk)
1/2 teaspoon of good quality salt
1/2 teaspoon of ground black pepper

METHOD
1. Heat the vegetable stock and add the dried mushrooms, turn off the heat, cover and leave to soak.
2. In a large saucepan, heat 3 tablespoons of oil and fry the onions and bay leaves together on a low heat for 20-30 minutes, until the onions are golden and beginning to caramelise.
3. Next add the garlic and cook for 30 seconds, then add a tablespoon of water to the pan and add the paprika, cook for 30 seconds.
4. Now add all of the mushrooms to the pan and stir well, cook for 3-4 minutes.
5. Strain the vegetable stock and keep the soaked dried mushrooms aside. Add the strained stock, oat cream, oat milk, miso, tamari, salt and pepper to the pan and cook for 10-15 minutes with a lid on until the mushrooms are cooked but retain some bite and texture. Turn off the heat.
6. To a blender or small food processor, add the soaked dried mushrooms you set aside, along with a ladle-full of the cooked stew and blend until smooth. Add this back into the pan and stir well. This is to thicken the sauce, if you find its still a little thinner than you’d like then feel free to blend another ladle-full. You could also do this step using a stick/immersion blender in the pan, but be careful not to blend too many mushrooms as you want to leave as many whole as possible.

Mushroom Stew with Oyster Shiitake Chesnut

What’s your favourite variety of mushroom?
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Weekly Links // No.3

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>> Been enjoying lots of Dandelion Root ‘coffee’ with liquorice this week. Right now we use this brand but we also have a guide how to make it here.

>> Been adding this JING powder to our cacao drinks this week and we’re really loving both the flavour and benefits. This is the first Superfeast product we’ve tried and I’m so impressed with the quality.

>>Inspired by this Ram Dass quote.

>> Loved this mushroom meal plan trio. All 3 recipes look so delicious!

>> This article about reclaiming indigenous European roots.

>> After all of the wildfires in California recently, this podcast episode is so informative and interesting - uncovering the myths surrounding wildfires and its links to global warming.

>> Is Santa based on a mushroom? Read about it here

* photos sourced via tumblr *


What have you been loving this week?
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