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Cancer Fighting Stir-fry that Doubles the Iron in Meat

  • Packed with Protein, Minerals  and Antioxidants
  • Doubles the Iron in Meat while Cholesterol-free
  • Helps fight cholesterol & cancer
  • Supports eye and skin health
  • Takes less than 20 minutes to make!


Introducing…  Bell Pepper Black Garlic Oyster Mushroom Stir-fry 

(1) c. 1 Bowl of Quinoa

(2)  100 – 200 grams of Oyster Mushrooms

(3) 1/2 Red Pepper

(4) 1/2 Yellow Pepper

(5) 1/2 Green Pepper

(6) One Stalk of Organic Celery (I prefer their leaves)

(7) 2-3 cloves of Black Garlic

(8) 1 small Purple Onion

(9) 1 Cherry Tomato or Mint Leaves for garnish

(10) c. 1/2-1 Tablespoon of Sesame Oil

(11) Himalayan Salt

(12) Chili Pepper

(13) Soy Sauce

(14) Black Pepper

(15) Coconut Sap Sugar

(16 ) Balsamic Vinegar Glaze

(17) 1-2 tablespoon of water or vegetable stock

Preparation (Takes less than 15 minutes to make!):

It’s best if you have cooked quinoa that is leftover from the night before. Otherwise, you will have to add 20 minutes to this recipe to cook the quinoa.

Assuming you already have the cooked quinoa, this recipe will take less than 20 minutes to make.

First slice (3) – (6) diagonally into pieces. Chop/slice (7) and (8)

Heat (10) in pan and and fry (8) till slightly golden.

Then put (3) – (5) in pan and stir fry for 1 minute.  After 2-3 minutes, add (2), (6), and (7).

Add (17) to soften the mushroom. Once the mushroom is slightly soft, add (1).

Add a pinch of (11),  (12), (14) and perhaps 1/2-1 teaspoon of  (13) and (15). Feel free to add a bit of (9) and (16) for garnish.

Why Oyster Mushroom?

Oyster mushroom is a natural source of the cholesterol fighting statins, contains 5-10x higher vitamin B3 content versus other any other vegetable and is good protein source. While oyster mushrooms are fat & cholesterol free, the calcium, phosphorous and iron content in oyster mushrooms maybe  approximately double the amount available in beef, pork and chicken meat.

Why Black Garlic?

Black garlic is high in protein, potassium and anti-oxidant levels. The taste of black garlic also complements this salad because its “saltiness” and mild “sweetness” complements the sweet mango citrus taste, as well as the avocado’s creamy texture.

Why Green, Red and Yellow Pepper?

Sweet bell peppers are crunchy and tangy, and are colorful ornaments to dishes. They are members of the nightshade family, which also includes potatoes, tomatoes and eggplant.

Peppers are  high in carotenoids. A recent study from Spain took a close look vitamin C, vitamin E, and six of these carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin) in all commonly eaten foods and found that only two vegetables contained at least two-thirds of all the listed nutrients. One of these foods was tomato, and the other was sweet bell pepper!

Bell peppers also contain health-supportive sulfur compounds, contained in cruciferous vegetables like broccoli, and enzymes that may also help prevent cancer and protect the eyes from cataracts and macular degeneration (lutein).

I’ve decided to pair quinoa and oyster mushrooms, which are both high in calcium with bell peppers. It is best to pair bell peppers, nightshades, with calcium because alkaloids, chemical substances that are products of plant metabolism, in nightshades may be instrumental in keeping the alkalizing calcium from dairy foods in solution, or pulling it out of blood or bones. If you have excessive calcium, high levels of alkaloids in nightshades can remove calcium from bones and result in the excretion of calcium from the body. The alkaloids in nightshades can also neutralize acidity.

Some argue that one may want to eliminate nightshades from one’s diet if one is suffering from existing joint problems like osteoarthritis. Others disagree. You may want to consult with your physician if you should eliminate nightshades from your diet if you have such problems.

Steaming, boiling, and baking may all help reduce the 40-50% of alkaloid content of nightshades. For non-sensitive individuals, the cooking of nightshade foods will often be sufficient to make the alkaloid risk from nightshade intake insignificant. However, for sensitive individuals, the remaining alkaloid concentration may be enough to cause problems.



How was your experience with this recipe?

How did you find the pairing of bell peppers with the oyster mushrooms?

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Thank you for reading and contributing here.

P.S. For more recipes on black garlic, try this!