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Chanterelle Delight and Jeweled Carrot Salad

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Chanterelle Delight and Jeweled Carrot Salad

For this week’s Care 2 recipe post, I’d like to share two recipes from The HeartMath Kitchen’s head chef, Lena Goelitz. These are two of her favorites to serve during the holiday season, full of texture and flavor.

Lena Goelitz

Lena says, “Texture is important to me in my cooking. I really love the texture of chanterelles and this carrot salad is loaded with texture too. Cooking with care for friends and family during the holidays is a wonderful way to bring people together and to share your love with those around you. Plus love and care really make food taste good.”  The HeartMath Kitchen, Deborah,and I wish you a holiday season filled with delicious wonder and joy!

 

Chanterelle Delight

Chanterelle mushrooms are delicious and a special treat for the holidays. But you can make this recipe with any mushrooms – chanterelles just have an added creamy texture inside that is wonderful. Serve with toothpicks or on chips or crackers. It’s a simple recipe but the flavors really come out when mushrooms are lightly caramelized, with balsamic vinegar added.

1 lb.  1Chanterelle mushrooms, or mushrooms of choice
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon granulated onion
¼ teaspoon granulated garlic
¼ teaspoon balsamic vinegar

1.  Cut mushrooms in two-inch pieces, with stems attached.
2.  Sautee mushrooms in olive oil in frying pan on medium high heat. Cook for 10 minutes, stirring occasionally.
3.  Add seasonings and continue to cook another 3-5 minutes on medium heat, stir occasionally, allowing mushrooms to caramelize.
4.  Turn off heat and add balsamic vinegar to pan and mix well.

Serves 4-6

Cooking time: 20 minutes

(Next — Jeweled Carrot Salad)

1.  Chanterelles are relatively high in vitamin C (0.4 mg/g fresh weight), very high in potassium (about 0.5%, dry weight), and among the richest sources of vitamin D known, with ergocalciferol (vitamin D2)…..Wikipedia

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

48 comments

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1:23PM PST on Jan 1, 2012

Thanks for sharing.

6:27PM PST on Dec 27, 2011

YUM! Will be trying this soon! :)

5:22PM PST on Dec 19, 2011

Yum!

2:31PM PST on Dec 19, 2011

Sounds good!

3:56PM PST on Dec 13, 2011

I can't tell what's better - collecting these muchrooms it the forest or eating them afterwards :)

2:11PM PST on Dec 13, 2011

Hilarious, the carrot salad is almost exactly the same recipe that was in my kid's cookbook from when I was 5 years old!!!

8:20AM PST on Dec 13, 2011

Sounds interesting and yummy

1:51AM PST on Dec 13, 2011

Thanks for sharing.

10:48PM PST on Dec 12, 2011

Both recipes sound heavenly. I can afford the carrots but not the chanterelles, so will give the carrot salad a try... without the walnuts.

10:16PM PST on Dec 12, 2011

Love Chanterelles.

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