Mushrooms can help to lower cholesterol, particularly in overweight adults, as well as phytonutrients that can help prevent cells from sticking to blood vessel walls and forming plaque build-up.
Noodles with Mushroom-Kale-Red Pepper
Rich in B vitamins and selenium supporting the immune system
Ingredients
Brown rice noodles – 12 ounces (cook as per box instructions)
Tomatoes pureed – 4
Garlic cloves chopped – 3
Onion small – 1
Mushrooms sliced, Kale chopped, Red pepper chopped – 4 cups
Olive oil – 2 tbsp
Black pepper ground – 1/2 tsp
Sea salt – 1/4 tsp
Red chili crushed – 1/2 tsp
Instructions
Heat oil in a pan. Add half the garnd saute for a few seconds.
Add mushrooms, kale, red pepper and saute until cooked completely. Set aside.
Pour little more oil and saute the remaining garlic and onions.
Pour the tomato puree, salt and then the crushed red chili.
Cook until the tomato sauce thickens and the raw flavor goes away.
Add the cooked vegetables and saute for a minute.
Turn off the stove and add the cooked brown rice noodles and toss well.
Serves: 4
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