Maroons' medicine chest
Mushroom & Garlicky Greens
Over Polenta
This recipe is a simple and delicious spin on an Indigenous classic. Great for brunch, lunch or dinner. From the moment bitter tasting foods hit our tongues they are helping us heal. Bitter flavors increase digestive enzymes, bile (control of fats), helps reduce blood sugar cravings and levels. One of the ways our ancestors easily incorporated bitter healing flavors regularly in their diets was to eat greens. Arugula, collards, dandelion greens, mustard greens, kale and chard are great go-to’s that are also rich in iron, trace minerals and vitamin K.

Gluten-free, nut-free, vegetarian
Prep time: 10 mins. 
Cook time: 20 mins.

Polenta Recipe

  • ½ teaspoon sea salt 
  • 2 cups water
  • 1 cup polenta or corn grits 
  • 3 tablespoon olive oil (sunflower or sunflower oil)
  • Dash of red pepper flakes to taste


Directions

Put water in a saucepan with salt and oil. Bring water to boil.  Add the polenta while stirring well. Cover and reduce heat to low. Simmer for 20 minutes stirring occasionally to prevent lumps. Cover and turn off.

Mushroom Recipe

  • 1 lb. mushrooms - cut into strips. Your choice on mushrooms. I would recommend shiitake, hen of the woods, oyster or chanterelle as they are thick and meaty. They all provide high amounts of potassium and have been used for millennia for boosting immune systems.
  • 4 tablespoons of olive oil
  • 5 cloves minced fresh garlic (Yes, more garlic!)
  • 1/2 cup shallot or leek chopped or scallion as a substitute (Immune boosting.)
  • 1 tablespoon of fresh lemon juice plus zest if desired (Provides the antioxidant, vitamin C.)
  • 1/4 tsp. of CALABASH Jerk Seasoning (Warms the circulatory system & increases libido.)
  • 1 tsp. CALABASH Herb de Provence (Anti-bacterial/anti-fungal.)
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