A delicious recipe from the Head Chefs at Gwinganna Justin Addie and Steve Crawford. A Cook Book Production for Gwinganna Health Resort with my long term friend, spa-chef, editor, writer and producer Sam Gowing
Macadamia nuts are a significant source of omega-7 fatty acids, specifically palmitoleic acid, have antiinflammatory properties and could play a role in regulating lipid metabolism, insulin sensitivity and glucose homeostasis. In other words, a healthy digestion.
1 tsp olive oil
1/2 large brown onion, diced
1 small clove garlic, minced
1/2 tsp ginger, grated
2 cups button mushrooms,
chopped
3 Swiss Brown mushrooms,
chopped
100g macadamia nuts
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp salt
1 ltr rice milk
to serve
dried mushrooms, torn
cracked black pepper
parsley oil
6 tsp cashew cream
In a large saucepan heat oil, add garlic, onion and ginger and sauté until translucent, about 7 minutes.
Add chopped mushrooms and macadamias and cook until the mushrooms begin to soften, about 3-4 minutes. Stir in spices and cook for 1 minute, then add the rice milk.
Bring to a boil then reduce heat and simmer gently for 30 minutes. Allow to cool slightly then transfer to a high-speed blender and puree to a fine consistency.
Divide into serving bowls and garnish with dried mushrooms, cracked black pepper, a drizzle of parsley oil and a swirl of cashew cream.
