Heavy D

I have decided WEBMD may not be the best source of information for diagnosing my ailments.

I hit up an actual human MD to check in on some things.

Like why my face feels like it’s trying to disconnect from the rest of  my skull.

And why instead of pretending I can’t hear people when they tell me important things,

I actually can’t hear people tell me important things.

I’m like that senior citizen that has no idea what you’re saying so instead just nods and says “uh-huh.”

It’s ok, though.

It’s just a mutant sinus infection  and wax build-up due to infantile ear canals.

I asked HUMANMD if she would do some blood tests to check my vitamin and mineral levels since I have been eating a mostly vegan diet for the past few months.

Well guess what?

I’m on the D-list.

Or, rather, I’m not on the D-list.

I’m a little lacking in the vitamin D department.

The body can naturally synthesize vitamin D with a little sunlight or it can obtain it from foods like fish or fortified milk.

It can also be found in mushrooms.

Intrigued?

No?

Well, get intrigued.

Mushrooms that have been exposed to ultraviolet B radiation (UV rays) pack a mean vitamin D punch.

Vitamin D is important for bone health and plays a role in the brain, nervous system, pancreas, skin, muscles and reproductive organs.

It’s heavy duty stuff.

Try this earthy mushroom and onion sauce simmered with red wine and served with creamy mashed cauliflower for your heavy dose of D.

Mashed Cauliflower with Mushroom Ragu

For Cauliflower

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2 heads of cauliflower

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon salt

Steam cauliflower until very tender.

Pre-heat oven to 35o degrees.

Puree cauliflower with olive oil until smooth. Transfer to oven safe dish and bake for 20 minutes.

Begin preparing the  mushroom ragu while the cauliflower is steaming and baking.

For Mushroom Ragu

16 oz. button mushrooms with vitamin D,  cleaned and sliced

4 cups sliced Spanish onion (about 1 large onion)

2 teaspoons olive oil

1/4 teaspoon salt

1 cup vegetable broth

1/2 cup red wine

1/2 cup tomato puree

1 teaspoon soy sauce

1/2 teaspoon poultry seasoning

1/4 teaspoon paprika

salt + pepper

Pour oil in large sauce-pan over medium heat. Add onions and mushrooms and cook for about a minute.

Tidbit: Make sure the package says the mushrooms have been exposed to UV light. At first I thought ALL mushrooms contained high amounts of vitamin D, but this is not the case.

Add vegetable broth and wine.

Cover and cook for for 10 minutes.

Add tomato puree, soy sauce, poultry seasoning and paprika.

Cook with the lid off for about 25 minutes or until the sauce has thickened.

Salt and pepper to taste

Serve over mashed cauliflower.

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*RAKbit: Be on the lookout for opportunities for random acts of kindness! I was having a particularly rough morning and half-way to work, I realized I had forgotten my coffee. Stopping to grab some to-go would mean I would be late, but the caffeine was necessary. In a totally flustered rush, I grabbed my java and headed to the check out. Engrossed in my own anxiety about my morning, I almost missed a perfect RAK! I took a moment to appreciate all the good in my life and decided to share the love by purchasing a cup of coffee for the woman behind me. I handed her a RAK card and smiled  the rest of the way to work.

Keep calm and RAK on!

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