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light meals simple meals Vegetarian

Clean food: Portobello mushroom stack

March 9, 2015

The latest book I have co-produced with dermo-nutrition expert Janine Tait is going really well! So many people are behind the 7 DAYS OF ME detox programme – it’s astounding. One never quite knows how well a book will go and as this one is very specific in nature so it was possibly more of a risk that our previous books. Thank you to everyone that has supported the 7 DAYS OF ME Janesce Vital Cleanse book so far 🙂

If you would like to know more about the book please visit the blog on the Janesce skincare website and if you would like to purchase one you can visit our online store.

I’d like to share with you one of the ‘extras’ recipes from the book, I especially love mushrooms as they are great for making a whole meal as is the case with this one. Make sure you include the Thyme, mushrooms and thyme for me are like tomato and basil – the perfect combination.



Serves 2

4 large portobello mushrooms, stalks removed
3 tablespoons of olive oil
2 cloves of garlic, finely chopped
6 sprigs of fresh thyme or 1 teaspoon of dried thyme
½ cup of coriander, finely chopped
1 avocado, diced
2 tomatoes, diced
Zest and juice of 1 lemon
½ red onion, finely chopped
½ cup of mung bean sprouts (optional)
½ cup of pumpkin seeds and sunflower seeds
Himalayan or sea salt and cracked black pepper
¼ cup of hummus dressing (see below)

In a large lidded frypan heat 2 tablespoons of the olive oil, add the garlic and saute over a medium heat for 1 minute. Add the mushrooms to the pan top side down. Sprinkle over the thyme sprigs, season with salt and pepper and fry gently for 5 minutes. Turn the mushrooms over and fry the bottom side for five minutes. Turn them again and place the lid on the pan, cook over a low heat for another ten minutes.

While the mushrooms are cooking mix together 1 tablespoon of olive oil, avocado, tomato, red onion, lemon zest and juice, mung beans and coriander.

Remove the cooked mushrooms from the pan, fill the caps with the avocado mixture, sprinkle with pumpkin seeds and sunflower seeds, season with salt and pepper. Add hummus dressing.

Serve the mushrooms with a protein of your choice such as poached chicken, fish, tuna or tofu.


½ cup of hummus
Juice of one lemon
1 tablespoon of Bestow Beauty Oil or Olive Oil
2 tablespoons of water (more if your
dressing is too thick)
Salt and pepper to taste

Blend all the above ingredients with a stick blender. Store in a jar in the fridge for several days.