From 1 October, R1 from each pink punnet of 250g whole and sliced white button mushrooms, 250g sliced white button mushrooms, the 250g budget line and the 400g whole white mushroom punnets sold sold in Pick ‘n Pay stores nationwide will be donated towards the purchasing of silicone prostheses for women affected by breast cancer and who cannot afford reconstruction after surgery.
The South African Mushroom Farmers’ Association (SAMFA) and Pick ‘n Pay, Power of Pink campaign partners since its inception in 2010, have been tireless in their support of breast cancer survivors who find themselves in an even more difficult financial situation after a mastectomy. Over the last 9 years over R4m has been raised enabling the campaign to change the lives of more than 6000 women.
So what is the connection between mushrooms and breast cancer you might ask?
Mushrooms are thought to be particularly effective against breast and other hormone-related cancers because they inhibit an enzyme called aromatase, which produces oestrogen. Several types of mushrooms including white buttons and portobello varieties, have indicated strong anti-aromatase activity.
So, can tossing some sliced mushrooms onto your salad help reduce your risk of breast cancer? “Yes,” says City of Hope’s Shiuan Chen, Ph.D. and Chair of the Department of Cancer Biology at City of Hope’s Beckman Research Institute. “Mushrooms contain compounds that prevent estrogen levels from getting too high. Since estrogen is a factor in 70 percent of all breast cancer cases, maintaining healthy levels of the hormone makes sense as a preventative measure.” Details: www.mushroominfo.co.za.
Not sure what to cook? No worries, we’ve got you covered and will be sharing the most amazing ‘pink mushroom’ inspired recipes for you to try out. Keep following us!
Beetroot Hummus with warm sesame mushrooms
Serves 4-6
Ingredients:
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
Method:
- 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.
- 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.
*Recipe courtesy of the Power of Pink campaign.
