Spring Recipe: Maitake Mushroom and Blackberries

-Sautéing (not pan frying) Maitake Mushroom and Blackberries-

I have battled, and have won, against the common cold this week — needless to say that I incorporated the usual folk medicine kitchen remedies:

-Rest

-Hydration

-Black Seed Oil

-Garlic

and

-Praying

to the great Creator, that the cold and the discomfort that goes along with the common cold ends fairly soon.

However, I also did something else: While in my weakened state, I purchased maitake mushroom and blackberries.

The maitake mushroom is also known as the “hen of the woods” or “sheep’s head” (however I think it looks more like a turkey tail — but –).

The maitake mushroom is full of Vitamin D that acts like a hormone for the body and helps the body with important processes, such as building stronger bones.

This mushroom is utilized in Eastern medicine and in recent years, used in some Western medicinal practices.

Blackberries are a healthier option for anyone with a sweet tooth. It is also convenient that blackberries are a good source of Vitamin C and manganese, which are needed to help your immune system become stronger to fight off icky cold and flu viruses.

Now — for the sauteing part.

I added…

  • 1/4 teaspoon of ghee to pan (if you do not have ghee, you can use a little butter)
  • washed a half head of maitake mushrooms – then placed the ingredients in a small skillet.
  • and set my stove top temperature on a low setting.

In the video I posted, I first let the ghee melt with the ingredients, thus the frying and the display on the pan for aesthetic purposes, but I gently tousled the mushroom(s) in the melted ghee and the blackberries with the mushrooms and melted ghee for about 10 to 15 mins.

Maitake mushrooms have a earthy flavor that isn’t too rich. The ghee brings that savory flavor out and the blackberries, have a tart sweetness that mellows out the the earthiness; making it in my humble opinion, gentle on the stomach, yet still flavorful!

Now, you do not have to only enjoy this little appetizer when you are not feeling well, you can enjoy it anytime.

Hopefully you are all well and I hope you try this recipe.

Once you try it, tell me your experience and what you think.

Enjoy your weekend!

-Heather

Garlic: “The Tiny Fighter”.

When I was a small child, my grandmother would occasionally have one 8 oz mason jar in her fridge.

In that mason jar, was garlic tea.

The tea she concocted came from a few cloves of fresh garlic that she had grown and maybe two to three cups of hot, boiled water.

The tea was freshly brewed and she would use it as a cold/flu preventative, especially during the fall and winter months.

Now — my grandmother didn’t drink or force anyone to drink a mason jar full of tea in one sitting — she would give the garlic tea in doses of one or two teaspoonfuls once or twice a day; and for me, I would have one teaspoonful once or twice a week, if that.

I am proud to say that my immune system must have benefited from the garlic tea preparation because I was rarely sick.

So, what are other benefits of this tiny fighter besides being a cold and flu preventative?

Garlic has antibacterial properties, antiviral properties and has the ability to kill parasites that can infiltrate the human body.

Do you remember any special remedy that has been passed down through the lines of your family that promotes overall health?

If so, let me know, below.