Enjoy healthy meals with these pretty recipes and support a good cause during Breast Cancer Awareness Month with Pick ‘n Pay and their mushroom mission.

R1 from each pink punnet of 250g whole and sliced white button mushrooms sold in Pick ‘n Pay stores nationwide during October will be donated towards the purchasing of silicone prostheses for women affected by breast cancer and who cannot afford reconstruction after surgery.

Breakfast: Start the day on a healthy note with this delicious recipe:

Spinach & Mushroom Baked Eggs
Serves 4
5 medium leeks, sliced
500g portabellini mushrooms, sliced
3 cloves garlic, minced
400g baby spinach
2 Tbsp butter
2 Tbsp flour
350ml milk
2 tsp mustard
Pinch nutmeg
½ cup grated Parmesan
4 large free-range eggs
Salt & pink peppercorns
Olive oil

1. Preheat oven to 200˚C and prepare 4 ramekins on a baking tray.

2. Blanch the spinach quickly by placing it in a colander in the sink. Pour over a freshly boiled kettle of water and then immediately rinse with cold water. Squeeze all the water out and set aside.

3. In a large frying pan over high heat sauté the mushrooms in a drizzle of olive oil until golden brown. Set mushrooms aside.

4. In the same pan add in the 2 Tbsp butter, the leeks and garlic and cook until the leeks are tender and the garlic is fragrant.

5. Sprinkle in the flour and stirring constantly cook the flour for a few minutes. Pour in the milk and stir until smooth. Bring to a simmer.

6. Season with salt, pepper, mustard and nutmeg. Once the mixture is thick, remove from
the heat. Stir in the mushrooms, spinach and Parmesan.

7. Divide mixture between ramekins and create a well in the centre of each one. Crack an egg into each well and bake for 10-15 minutes until the eggs are cooked to your liking. Sprinkle with some crushed pink peppercorns and serve.

Lunch: Enjoy this pretty, fresh meal perfect for summer.

Mushroom Buddha Bowl
Makes 2 bowls

1 cup cooked quinoa, red, white or mixed
1 cup kale
Juice of ½ lemon
½ cup edamame beans, steamed
250g white button mushrooms, sliced
½ cup thinly shaved raw beetroot
1 zucchini, sliced into ribbons
¼ cup fresh radish slices
2 Tbsp pickled onions
Salt and pepper
Creamy guacamole to serve:
1 ripe avocado
Juice of ½ lemon
Handful coriander leaves, picked of the stems
Sea salt
Pinch chilli flakes

1. Shred the kale into a prep bowl or keep leaves whole if you like the look. Drizzle with a little olive oil and lemon juice. Season lightly with salt. Massage the kale leaves well. This
tenderizes them and removes any bitterness. Set aside.

2. In a large frying pan on high heat cook the mushrooms in a drizzle of olive oil. Season them to taste and keep warm.

3. Combine guacamole ingredients in a small jug. Using an immersion blender blend until very smooth.

4. Assemble the buddha bowl by beginning with a layer of quinoa. Top with kale, edamame beans, beetroot, zucchini ribbons, mushrooms, pickled onions and radish.

5. When ready to serve squeeze bowl with some fresh lemon juice and spoon over the creamy guacamole and use it as a rich and flavourful salad dressing.

Anytime nibbles: Serve up a gorgeous, pink snack plate.

Beetroot Hummus with Warm Sesame Mushrooms
Serves 4-6
For the hummus:
1 x 400g can chickpeas, rinsed & drained
½ tsp bicarbonate of soda
2 medium beetroot, cooked (about 1 cup)
2 garlic cloves
1 heaped Tbsp tahini
1 Tbsp lemon juice
2 Tbsp olive oil
1 tsp ground cumin
Sea salt flakes
For the Mushrooms:
250g portabellini mushrooms
1 garlic clove, minced
Olive oil
Sesame oil
1 Tbsp sesame seeds, mixed
Salt & pepper
Flatbread / pita to serve

1. To make the hummus:

Put the chickpeas in a pot and cover with a few cm of water. Add the bicarbonate of soda and cook for 20 minutes until tender. Drain and rinse with cold water.

Combine all ingredients in a blender and blend until smooth. Add ice cold water if you do not have a strong blender and need more liquid.

2. To make the mushrooms:

Place a large frying pan on high heat. Drizzle a little olive oil and sesame oil into the pan. Fry the mushrooms until almost golden brown and then add the garlic and season with salt and pepper. Cook for a further 2 minutes until the garlic is golden brown.
Remove from the heat and sprinkle the mushrooms with mixed sesame seeds.
Top the hummus with the mushrooms and serve with toasted pita or flatbread.

Dinner: Keep it coastal with a touch of spice.

Fragrant Mushroom & Fish Coconut Curry
Serves 4-6
1 Tbsp olive or neutral oil
1 onion, diced
50g yellow curry paste (1 sachet)
1 x 400ml tin coconut milk
250ml fish stock
A small handful of lime leaves
700g firm white boneless fish fillets, cut into large pieces
250g white button mushrooms, sliced
150g fine green beans, trimmed
150g cherry tomatoes, halved
1 tablespoon lime juice
1/2 cup fresh coriander leaves
Sliced chilli, to serve
Lime wedges, to serve

1. Heat oil in large saucepan and fry the onion until tender. Add curry paste. Stir-fry for 2 minutes until fragrant.

2. Add coconut milk, fish stock and lime leaves. Simmer until the sauce reduces and thickens slightly.

3. Reduce heat to low and add the mushrooms, green beans and tomatoes. Cook for 5 minutes or until vegetables are tender.

4. Gently add the fish and cook for about 5 minutes. Add lime juice. Stir gently to combine but be careful not to break up the delicate fish.

5. Serve curry with steamed basmati rice / cauliflower rice and a sprinkle of fresh coriander and chilli.





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