top of page

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!

26 views0 comments

Recent Posts

See All

Spicy Mango Salsa

Salsa Is the perfect addition to any table. It is packed with nutrients and flavor. My friend Pat introduced me to this mango salsa and it was divine!! When avocados are in season, you can add these

Cocofir Dahl

There are many reasons to love a good Dahl. Lentils are actually good for the soil. They improve the quality of the soil by pulling precious nitrogen from the air and return it to the soil. They als

Rainbow Veggies on Flatbread

It’s so easy for me to take for granted the things I need in order to enjoy my most valued children and grandchildren! I am in such gratitude for those who have made my freedom possible. As I though


bottom of page