Chai Tea Spiced Mushrooms

by Life Chef  & Sevanada Wellness Partner, Asata Reid

Serves 4-6

Ingredients:

1 cup of baby button mushrooms

1 cup of baby portabello mushrooms

2 Celestial Seasonings India Spiced Chai tea bags

2 cups of water

Preparation:

Pour 2 cups of water and the tea bags into the bottom of a steamer or large pot.

Place mushrooms into the steamer basket, insert into steamer or pot, and cover with a lid.

Bring water to a high simmer (180-200 degrees), and steam the mushrooms for about 7 minutes or until tender.

Mahogany Rice with Butternut Squash and Kale

by Life Chef Asata Reid

Serves 6-8

butternut squash, peeled, seeded and diced

1 tsp cinnamon

1 tsp masala curry powder

1 Tbsp agave nectar

cup water

2 cups mahogany rice

tsp cayenne pepper (or to taste)

2-3 cloves garlic, minced

2 Tbs sundried tomato slices

2 cups kale, stemmed and thinly sliced

Salt and pepper to taste

In a small pan, heat 1 Tbs of oil over medium high heat and saute the butternut squash for about 3-4 minutes. Add the cinnamon and curry powder and stir occasionally until the squash starts to brown. Add the water and agave nectar and cook until the squash is tender.

Meanwhile in a large pot bring 4 cups of water up to a boil and add the rice. Stir in the sundried tomatoes, cayenne and garlic powder and season with salt and pepper. Cover the pot with a lid, reduce the heat to medium-low and continue cooking until rice is tender, about 15-20 minutes. Stir in the kale in the last five minutes of cooking.

To serve, stir the rice and the squash together and garnish with fresh herbs.

Asata Reid, Life Chef
Food that Fits Your Lifestyle
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