On another note, I recently got my once yearly warrant of fitness from the doctor (cause apparently us vegans are more prone to getting sick....yea right). As usual, everything came back fine...my iron is actually on the higher side - probably due to the increase in green smoothies and spirulina tablets I've been taking to get me through exams. I want people to know that this isn't unusual for a vegan. There is a huge misconception out there that vegans are lacking in something as a matter of course. I keep a closer eye on my B12 levels but even so, I have had no indication of needing to supplement in this.
I don’t take any supplements or vitamins. I just eat really well. I used to take a lot of them and when I stopped, nothing bad happened so I just never started taking them again. I think it’s important for people to know they don’t "have" to take vitamins and supplements if they already have a good diet made up of whole, natural foods.
- 3 cups assorted mushrooms (I used portobello, crimini, and shiitake.)
- 2 cups chopped silverbeat
- 1/2 of an onion (chopped finely)
- 3 cloves garlic (minced)
- 3 cups organic vegetable stock
- 1 cup coconut cream
- 2 tablespoons coconut oil or olive oil
- 3 tablespoons flour
- 1 teaspoon paprika
- 1 and 1/2 teaspoons lemon juice
- Saute onion and garlic in oil on low heat for 7 minutes. Add finely chopped mushrooms and saute an additional 5 minutes until mushrooms are soft.
- Add stock and paprika. Simmer on low for 10 minutes.
- In a separate bowl, coconut cream and flour together. Add to the pan and simmer for 15 additional minutes.
- Remove stems from silverbeat. Chop leaves and add to the pan. Simmer 5 additional minutes.
- Add lemon juice and parsley. Salt and pepper to taste.