I cannot believe it’s mid-October. We sure can feel the cold weather knocking on our door every night and morning. It feels fresh and crisp, and I am glad the summer is over.
I am not a big fan of summer just because it’s so hot and humid. Of course, summer has its own benefits such as pool, ice-creams, cold drinks, vacations, beach est. But after 4 months of humidity, I think I was really ready for Fall weather.
That brings me to this recipe today since it’s October and very special month. Why special? Because October is a National Breast Cancer Awareness Month. It is just sad to even think about how many lives we lost, how many great women lost their battle over it, and how many more will go through the pain.
That’s why I’m bringing Mushrooms on my table today to join the group, support, remind and in a small way bring awareness! I LOVE any mushroom as long as it’s eatable! I am eating them whole year long and I could never get tired enjoying mushroom soup, mushroom sauces, grilled mushrooms, stir-fries EST. They bring such a delicious flavor to any dish.
However, I was even more happy to find out that mushrooms actually are very effective in preventing breast cancer due to the presence of Beta-Glucans (complex carbohydrates that can boost the immune system) and Conjugated Linoleic Acid (an unsaturated n-6 fatty acid) having anti carcinogenic effects.
Out of these two, linoleic acid is particularly helpful in suppressing effects of estrogen. This estrogen is the prime reason for breast cancer in women after menopause. Selenium in mushrooms is very effective in holding back cancerous cells.
Also, I would like to add that they are also preventing prostate cancer as well. But that is not all, yes, mushrooms have many more benefits and here they are:
Antioxidants and Immunity
Mushrooms are the leading source of the essential antioxidant selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases. They help to strengthen the immune system, as well.
Umami and Sodium
Umami is the fifth basic taste after sweet, salty, bitter and sour. Derived from the Japanese word
The more umami present in food, the more flavorful it will be. All mushrooms are a rich source of umami and the darker the mushroom the more umami it contains.
When building your plate to maximize vitamin D, consider mushrooms – they’re the only source of vitamin D in the produce aisle and one of the few non-fortified food sources. In fact, the IOM recognizes them as the exception to the rule that plant foods don’t naturally contain vitamin D.
Often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients that are typically found in animal foods or grains.
The active component in garlic is the sulfur compound called allicin. Allicin is the chemical produced when garlic is chopped, chewed, or bruised. Allicin is quite powerful as an antibiotic and a potent agent that helps the body inhibit the ability of firms to grow and reproduce. In fact, research is showing that 1 milligram of allicin has a potency of 15 standard units of penicillin.
Recently, researchers in Oxford and America have published some summaries of all the good data on garlic. Garlic is known to stimulate T-lymphocyte and macrophage action, promote interleukin-1 levels, and support natural killer cells. The strong activity of these key cells promotes healthy immune system function and strengthens the body’s defenses.
Although soy sauce is not as healthy due to the sodium level, however, it does have some health benefits. Soy sauce contains 10 times as many antioxidants as present in the red wine, can also help prevent cardiovascular diseases. Consumption of soy sauce can help in reducing the risk of breast cancer.
My internet and on field research sources and copyright as belonging to:
Disabled World toward tomorrow
A simple and healthy recipe for Marinated Mushrooms
- 1 whole Pack 8 Oz/230g Organic Baby Bella Mushrooms
- 1/2 teaspoon Sea Salt /For the water
- 1/2 Cup Olive Oil
- 2 tbsp. Lime Juice about 1 large lime or 2 smaller/Add more for extra sourness
- 1/2 tbsp. Pure Honey
- 1 Tbs. Soy Sauce
- Coarse salt or sea salt to taste about 1/8 tsp.
- 1/2 tsp. Red Chili Pepper Flakes
- 6 Garlic cloves sliced
- 3 Scallions
- 1 tsp. Peppercorns dried/ or ground black pepper
In a boiling salted (1/2 tsp. Salt) water, put whole mushrooms and boil for about 7 minutes- I do not wash mushrooms until the moment I am going to cook them; just lightly wash under cold water to get the hidden dirt off and place in the boiling water.
In a meanwhile mix Olive oil, lime juice, honey, soy sauce, garlic, chopped scallions, soy sauce, red chili pepper flakes, and dried peppercorns
Once the mushrooms are done boiling, drain and put in a deep bowl;
Pour the marinade over hot mushrooms and cover with aluminum foil.
Let it sit in the marinade until it’s cooled down and at room temperature. You can squeeze more lime juice over when ready to eat. *Lemon is another alternative!
You can refrigerate it by placing it in the airtight container; it can last for up to 3 days.
The taste is fantastic!!! If you are a mushroom lover, I am certain that you will love these marinated Mushrooms.
Garlic is extremely healthy but Soy sauce not as much as other soy products, however, it does have some good health benefits. If you cannot consume soya sauce due to the soy allergies and high blood pressure, I strongly suggest and encourage to omit the soy sauce and use a dash of salt instead to your preferences. Soy sauce does not have very high beneficial isoflavones, which are present in other soy products such as edamame or tofu. *Isoflavones are a natural antioxidant which is found in Soy Products; the consumption of soy products has many health benefits, including protection against breast cancer, prostate cancer, menopausal symptoms, heart disease, and osteoporosis.