An appeal from breast cancer NGO, Reach for recovery. Help us uplift underprivileged survivors of breast cancer: Buy mushrooms in Pink Punnets this October.
Shirley Gottschick, Chairperson of Reach for Recovery’s Johannesburg branch is passionate about Reach for Recovery’s Ditto Prostheses Project, which provides breast prostheses to those who cannot afford them. “It is a life-changing gift of hope for a mastectomy patient as she can face life again looking ‘normal’ and feeling confident!
“And remember,” she says, “your generous purchase of 250g pink punnets of whole or sliced white button mushrooms at Pick n Pay during October, is the power behind our annual Power of Pink campaign. The funds raised give financial power to Reach for Recovery’s Ditto Prostheses Project to purchase silicone breast prostheses for women who can’t afford reconstructive surgery after the trauma of breast cancer.
SAMFA Raw Mushroom Superfood Salad
Serves 4-6
Ingredients:
- 1 cup / 200g mixed red & white quinoa
- 2 cups vegetable stock
- ± 200g tenderstem broccoli
- ± 200g cooked spelt
- 250g white button mushrooms, sliced
- 1 ripe avocado
- 50g baby leafy greens / rocket / watercress / herbs
- 40g raw almonds
- ¼ cup / 50g fresh pomegranate rubies
- *Pickled onions:
- 1 large red onion, very thinly sliced
- ½ cup water
- ½ cup apple cider vinegar
- 1 Tbsp maple syrup
- 2 tsp sea salt
- *Make ahead
Method:
For the pickled onions:
Pack the sliced onions into a heat-proof glass jar. In a small saucepan, combine the water, vinegar, maple syrup and salt. Bring the mixture to a simmer. Carefully pour the hot mixture into the jar over the onions. Press the onions down with a spoon so they are submerged by the vinegar mixture. Allow to cool. Seal and refrigerate.
For the quinoa:
Rinse quinoa well in a sieve with cold running water. Transfer to a pot with the vegetable stock and bring to the boil. Reduce to a simmer and cook for approximately 20-30 minutes until all the stock has been absorbed. Fluff with a fork and allow to cool.
Steam tenderstem broccoli for a few minutes until just tender but still crunchy. Roughly chop and add to a large mixing bowl. Into the large mixing bowl add the cooled quinoa, cooked spelt, sliced mushrooms, diced avocado, leafy greens and a handful of pickled onions. Toss gently to combine. Transfer tossed salad into a large bowl and scatter with almonds and pomegranate rubies. Dress with a little olive oil and pickled onion juice just before serving.
For more info on mushrooms and breast cancer: www.mushroominfo.co.za
