Mushrooms don't seem to make it on everybody's plate each week, but Dr. Fuhrman recommends they find their way there for a variety of reasons.
Research is showing that mushrooms have a number of beneficial nutrients that help us fight cancer, strengthen our immune system to attack and destroy virus-infections, including COVID, and help protect our brain from oxidative stress that contributes to diseases like Alzheimer's and Parkinson's.
Join us to hear more and watch Connie put together a delicious Vegetable Miso Soup using shiitake mushrooms.
One thing we learned recently is that it's good to always cook your mushrooms. What Dr. Fuhrman has pointed out is that several raw culinary mushrooms contain a substance called agaritine that may cause cancer, and cooking mushrooms significantly reduces their agaritine content.
To your Amazing Health,
Connie and Bill
Vegetable Miso Soup (Serves 4 to 6)
- 8 cups low sodium or homemade vegetable stock, or purified water
- 1 large onion, cut in half moons
- 3” piece of ginger, mince
- 10-12 Shiitake mushrooms, sliced, stems removed
- Kabocha squash, seeds removed and cut in chunks
- 3 carrots, cut in rounds
- 5” piece daikon radish, cut in triangles
- 5” piece of wakame seaweed, soak in purified water, cut in pieces and cut stem very small
- 1 small piece of broccoli, peel, and slice stem, cut florets into medium pieces
- 1 bunch kale, torn in small pieces away from stem
- 1 bunch green onions, cut in small rounds (reserve for garnish)
- 2 heaping tablespoons miso mixed in 1 cup hot water to add after soup is cooked
In a large pan add vegetable stock, onions and ginger. Cook covered until onions begin to be transparent.
Add mushrooms, squash, carrots and daikon. Cook until just beginning to be soft.
Add wakame, broccoli and kale. Cook until soft.
Add green onions. Cook until soft.
Turn off heat and add miso in hot water mixture. Stir well. Cover and let sit 5 minutes.
Serve and enjoy.