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Freeze-Dried Mushroom Powder

R 259.95

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60g

Vegan, Gluten-Free, Non-GMO, Raw

Fresh Equivalent

15g = 160g
60g = 640g
120g = 1.3kg

Highlights

Rich in Vit B1, B2, B3, B5, B6, Vit H, Vit C
Rich in Antioxidants
Packed with fibre, vitamins and minerals
Non-animal source of Vit D

Health Benefits

Helps protect the HEART
Good for RED BLOOD CELLS
Assists in the DIGESTIVE SYSTEM
Helps MAINTAIN HEALTHY SKIN
Contains CANCER-FIGHTING properties
Boosts the IMMUNE SYSTEM
Improves CHOLESTEROL LEVELS
Assists in regulating BLOOD SUGAR LEVELS
May assist in boosting MEMORY
Assists in STRENGTHENING bones
Good source of FOLATE for pregnancy
ANTI-INFLAMMATORY
Fights AGEING

Culinary Uses

Health Benefits for Your Skin and Hair

Powerful ANTI-AGEING ingredient
Improves ACNE, ROSACEA and ECZEMA
HYDRATES skin by mimicking the action of HYALURONIC ACID
Natural SKIN LIGHTENER
Promotes HEALTHY HAIR by delivering vital nutrients to hair follicles
COMBATS HAIR LOSS and slows down GREYING

Cosmetic uses

Face masks | Moisturiser
Topically used for ACNE lesions

Fun Facts

Mushrooms are made up of 90% water
Mushrooms is known as the “meat” in the vegetable world
Mushrooms are neither vegetable, nor fruit. They are a type of fungi
Mushroom is the only vegetarian food that can make Vitamin D.

Recipes

Food

Mushroom Risotto (2 servings)

4 cups chicken or vegetable broth
1 tablespoon olive oil
50g of freeze-dried onions
1 tbsp of butter
1 clove of garlic
Thyme leaves and chopped parsley
1 pouch of freeze-dried mushrooms
Pinch of salt and pepper
1 cup of Risotto/Arborio rice
1/4 cup of white wine
1/2 cup of freshly grated Parmesan
Chopped fresh parsley for garnishing

In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce to low heat. In a large pot heat oil and add onions. Cook, stirring often, until translucent for about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened then season with salt and pepper. Remove mixture from the pot.

Melt remaining tablespoon butter in the pot and add the Arborio rice while stirring quickly. Cook until the grains are well-coated and smell slightly toasty. Add the wine and cook until the wine has mostly absorbed. With a ladle, add about 1 cup hot broth. Continue stirring until the rice has mostly absorbed liquid. Add remaining broth about 1 ladle at a time, continuing to allow the rice to absorb liquid fully before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the broth.) Add the mushroom mixture back into the rice. Stir in Parmesan and peas then garnish with parsley. Serve warm.

Cosmetic

The topical application of mushroom helps in reducing inflammation and attacks acne, eczema and rosacea

Squeeze as much of your normal, day-to-day moisturiser in the palm of your hand and add a teaspoon of mushroom powder. Apply to the desired areas and leave overnight. Gentle remove with warm water.