Monday, September 19, 2011

Sausage, Mushrooms, Kale & Roasted Garlic

I just returned from a weekend-long conference for my nutrition school, The Institute of Integrative Nutrition. We got to experience an amazing array of brilliant speakers, from Pierre Dukan (founder of the Dukan diet which helped Kate Middleton lose weight before the royal wedding) to Deepak Chopra to Dr. Oz's personal trainer Joel Harper.

One speaker with whom I was previously unfamiliar but who really spoke to my Paleo heart was Sally Fallon, the author of Nourishing Traditions,which is all about eating real unprocessed food, "good old fashioned animal fats" and only raw dairy. I highly recommend her book (which I already own) and a peek at her foundation's website: The Weston Price Foundation. How can you NOT like a foundation with the mantra "They're happy because they eat butter!" on their home page...

Another speaker who really impressed me was Joel Fuhrman, whose new book Super ImmunityI have already preordered (it comes out tomorrow). He went on in great detail about the immune powers of phytochemicals from leafy greens and mushrooms. He has coined the acronym GOMBS to sum up what he feels are the strongest cancer-fighting foods: greens, onions, mushrooms, beans, berries, seeds.

I think most Paleo eaters would be quite happy to gobble up all but the beans!

Feeling very inspired at the store today, I whipped up a quickie lunch incorporating three of the six: kale, mushroom and onions. This is not exactly a recipe, but just a meal that comes together very quickly and is a nutritious powerhouse! I also love to use mushrooms, greens and onion in egg dishes for breakfast.


1 tbs. olive oil
1 lb. fresh sausage, crumbled
1 10 oz. package of mushrooms
3 large handfuls of kale, stems removed and chopped
1 small onion, diced
handful of roasted garlic cloves (optional, I just happened to have roasted some)

Heat olive oil in large skillet over medium heat. Cook sausage until lightly browned, scoot to one side of the skillet. Add remaining ingredients and cook until kale is sufficiently wilted and mushrooms are golden.

By using highly flavorful Italian sausage and roasted garlic I didn't need to add any additional seasoning to my lunch, not even salt or pepper.

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