Mushroom, cauliflower and broccoli mash.

For 1 persoon

• a handful of  mixed mushrooms (shi take, nameko and ordinary white mushrooms)
• 1 tablespoon of soft goat cheese spread
• 1 stump of broccoli
• garlic
• fresh chili pepper
• 1 large red onion
• half cauliflower
• olive oil
• fresh basil leaves
• half red paprika
• coriander
• 3 thick slices of zucchini

Stir-fried/steamed cauliflower
Divide your cauliflower into small roses and wash them. Put a splash of olive oil into your non-stick pan along with a half chopped onion, 5 chopped cloves of garlic, a pinch of salt. Sautee until the onion is glazed and then throw in your cauliflower. Stir, cover, turn down the fire and leave it to simmer. Still keep an eye on it and stir. Use a fork to test the texture. Soft or crunchy enough? Serve with basil leaves.

Fried mixed mushrooms
Chop up the muschroom with garlic. Use a splash of olive oil in your non-stick pan, throw everything in and stir fry. I think you just need 10 minutes. Serve with the cauliflower.

Broccoli and goat cheese mash
Cook the broccoli in low water with a pinch of salt and 2 cloves of garlic until soft enough to mash. Take out the broccoli and garlic and add pieces of sliced chili pepper according to how spicy you like your food and a quarter of raw sliced onions. Mash away! And serve with mushrooms and cauliflower.

Grilled paprika
As many slices of paprika as you like. You can either rub it in with olive oil and put in the oven or use a non-stick pan. I like to use the oven. Serve with fresh coriander, broccoli and goat chees mash, mushrooms and cauliflower

Grilled courgette
Same as with the paprika. Serve with all of the above.

Mushroom burger
Vegetarian mushroom burger produced by our local Albert Heijn supermarket (67% mushroom and 33% milk, cheese, egg). Heaven is about to be in your mouth.

Savour each and every bite as if it is your last.

This recipe is from my husband Rik Bulten who is a great cook and slowly becoming an expert in preparing delicious, wholesome and creatieve dishes for cancer warriors.

You may find it to be too large to eat, but hé whatever is left over will make a great lunch the next day.

 I usually have green tea diluted with  a half pipette of Turkey Tail (prescribed).
And sip on a quarter cup of warm water in which 2 scoops of vitamin C powder (prescribed 322 magnesium ascorbaat) are diluted. 

1 also use prescribed supplements before and after the meal.

Enjoy!

And for later sweet dreams!

Waheeda