This recipe will make you even prettier…promise!
Straight from the amazing book by Wendy Rowe, Eat Beautiful, this recipe packs a big punch when it comes to flavor, nutrition, and ease of preparation. This book is an all time favorite which not only details inspirational recipes for everyone, but also contains valuable information on all the gorgeous foods to eat, year round.
Mushroom + Buckwheat Flatbreads are the perfect vegetarian dish and also super affordable. Here are just a few of the benefits from these nutrient dense ingredients:
- Spinach–Filled with essential vitamins and minerals, it’s clear why this leafy green is a staple in so many nutritionist’s recommendations. Vitamin A and C boost collagen, elasticity, and repairs damaged skin cells. Vitamin K helps reduce inflammation, acne, and improves blood circulation. Minerals include iron, and magnesium which helps regulate blood sugar. Spinach also has tons of fiber, phytochemicals like beta-carotene, and vitamin B9 and E.
- Mushrooms–Okay, I’ll admit mushrooms haven’t always been a fave ( I couldn’t get past the fact that they were a fungus and the texture sort of creeped me out ) but once I found out about the nutritional benefits, I knew I had to give them another chance. Mushrooms, no matter the kind, are one of the few vegetables that are rich in Vitamin D which is essential for healthy bones and teeth, not to mention can help regulate the turnover of skin cells…radiant and glowing skin? Yes, please! Sign me up. Vitamins B2, B3, and B12 round out the skin-feeding nutrients, in addition to loads of minerals including magnesium, potassium and zinc.
- Garlic–The holy grail of seasoning! Garlic is a natural antibiotic, has antiviral properties, filled with antioxidants, protects the skin from cell damage, and so much more. With over 10 essential minerals and an additional 7 vitamins, it’s literally a no-brainer to put this magical bulb on any and everything.
So, let’s get to prepping this glorious treat which serves two (also known as just a very hungry me) and has only 140 calories per serving.
- 1 tsp raw coconut oil or ghee
- 2 shallots, finely choped
- 2 garlic cloves, crushed or grated
- 2 handfuls of mushrooms, roughly chopped ( I use shitake and crimini mixture )
- 2 tbsp coconut milk
- 1/2 oz parmesan cheese
- 2 handfuls of baby spinach
- flat-leaf parsley
- himalayan sea salt and pepper
- 4+ tbsp buckwheat flour
- 2+ tbsp water
- coconut oil or ghee
- Melt coconut oil in large saute pan, add shallots and garlic. Cook over medium heat for about 2 minutes.
- Add the chopped mushrooms and lower heat. Cook for about 5 minutes until water released from mushrooms has evaporated.
- Add coconut milk to the pan with the parm and stir in before seasoning well with salt and pepper to your liking.
- Toss in baby spinach and cook for 2-3 minutes until softened; it doesn’t need to wilt completely down. Add chopped parsley if desired.
- Meanwhile, in separate bowl, combine the buckwheat and water. Knead together to make a dough. (Buckwheat can be rather sticky, so add more flour and water in small amounts to create doughy consistency).
- Roll dough into thin flatbreads, about 1/8 inch thick.
- Use coconut oil or ghee (preferred) to cook for 2-3 minutes on each side until edges begin to crisp up.
- Serve mushroom mixture on top of buckwheat flatbreads and garnish with extra parmesan.