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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.


Prepare


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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