Mushroom Shawarma with muun chi Rainbow Beetchi

I love simple dishes that are delicious. If you’re short on time, this one is perfect. Look for organic mushrooms that are nice and firm. Preheat your oven to 450 degrees.


2 large portobello mushroom caps or about 3/4 of pound

Cut these into 1/2” slices and combine

Red onion, a medium size sliced in 1/2” widths is great.

Toss the onion and the mushrooms with

3-4 T avocado oil

and the following spices:

Cumin, coriander, paprika, about 3/4 tsp each, salt and pepper

Cook this mixture for about 20 minutes. You may serve this with your favorite flatbread, or if you are gluten free, I served it a top a bed of lettuce from my garden. I topped it with muun chi Rainbow Beetchi and had a little CoCoFir mixed with a little lemon, garlic, turmeric and black pepper. What a nice way to start the new year! Please join me in welcoming diversity and color into our foods for a happy gut and happier world!

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