I am so excited to bring you a delicious recipe that is perfect for all the Mamas out there! (and of course if you’re not pregnant you will love this, too :)). Last week I revealed this recipe on Instagram and there was a ton of buzz about how you couldn’t wait to see the recipe.
So here it is….this is a hearty and grounding dish that will leave you feeling satisfied and nourished. When you are pregnant, it is especially important to get all the key nutrients your body needs to be able to fuel you and baby!
I created this dish with all of those things in mind. There are a few stars in this dish I want to highlight for you. It is packed with protein, minerals and calcium and it is also 100% plant-based and gluten-free.
This meal will satisfy the whole family as well, when you want something a little heartier and filling. And it pairs really well with my Dharma’s Kale Salad or my Shiva’s Kale Salad. I talked with you guys about leftovers last week and this is a great dish to make extra of that will serve as the perfect leftover. You can simply adjust the recipe to make 4-6 servings and save in the refrigerator over the week.
A few details on the amazing ingredients…
Your body will receive an excellent amount of protein from the cremini mushrooms! Mushrooms may be a humble fungus, but all-around they are surprisingly nutritious! They retain many of their nutrients even when cooked, so you don’t have to always eat them raw. They are low in calories and contain high levels of selenium, riboflavin, copper, niacin, tryptophan, pantothenic acid, potassium, phosphorous, zinc, manganese, thiamin, pyridoxine, and folate!
They also contain iron, calcium, fiber, and magnesium in smaller amounts. A recent study even showed that mushrooms exposed to UVB light are rich in vitamin D (although these mushrooms have not yet received FDA approval or been placed on the market). Mushrooms contain antioxidants, including ergothioneine 5, which protects cells, fights against oxidative damage, slows aging, and protects health. To read more about mushrooms click here.
Load on the calcium -which is especially important when pregnant! Spinach is also high in vitamin A, which is necessary for the growth of all bodily tissues, including skin and hair. Spinach and other leafy greens high in vitamin C are imperative for the building and maintenance of collagen, which provides structure to skin and hair.
The possible health benefits of consuming spinach include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more. Iron-deficiency is a common cause of hair loss, which can be prevented by an adequate intake of iron-rich foods, like spinach. Dark leafy greens like spinach are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals.
Turmeric gives a nice color to the dish and it has amazing anti-inflammatory properties that are great for Mama! I have been talking about Turmeric a lot the last few months, and this power spice returns for this recipe. Turmeric is part of the ginger family. Recent reports from leading laboratories worldwide strongly support the health-promoting and disease-preventing properties of turmeric and its primary active ingredient curcumin.
If you have not heard of Turmeric, it is an amazing spice that has a mildly earthy aroma with some undertone scents of orange or ginger. At the same time it has somewhat of a pungent, bitter flavor- a little goes a long way for sure. Be sure you should pick some up the next time you are at your local health food store to try it! Turmeric is also a potent antioxidant and has anti-inflammatory properties. You can also check out my Turmeric Beauty Rice as well!
I wanted to note that my Ayurvedic teacher said that since Turmeric does increase blood flow, you want to only use powdered turmeric as fresh may be too strong while you are pregnant.
Coconut Milk Note:
Many of you ask me what kind of coconut milk to purchase. I highly recommend using cartons of coconut milk over using cans to avoid sneaky toxins that could get into your milk. I wanted this recipe to have a really creamy feeling so I used culinary grade coconut milk which will give you a creamy consistency and texture. You can use the bigger cartons of normal coconut milk for a lighter dish as well.
- 1 cup brown rice, soaked over night and rinsed or you can purchase sprouted brown rice
- 8 oz baby bella mushrooms (cremini), chopped
- 2 teaspoons of coconut oil
- 1 bunch of spinach
- ½ cup of culinary coconut milk
- 1-2 tablespoons of nutritional yeast
- ¼ teaspoon ground turmeric
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro, chopped for topping
- Start cooking the brown rice according to package directions. Meanwhile chop the mushrooms and begin to heat coconut oil in a separate pot.
- Add mushrooms into the pot and saute a few moments until softened. Chop the spinach and stir in as well.
- Add cooked rice and the rest of the ingredients
- Adjust seasonings as needed. Top with fresh cilantro