Creamy Shrimp “Pasta’ with Kale and Shiitake Mushrooms


Yoga is not just exercise; it is a lifestyle. Exercise alone will not keep you healthy. For optimal health, you need yoga exercise combined with daily mindfulness practice, meditation, and mindful nutrition. You may have wondered what keeps the Spira yoga teachers looking so vibrant, and healthy into their 40’s and 50’s. Here is your answer in three short bullet points!

  1. We feed your mind: i.)   We meditate and practice mindfulness daily!– Check out 200-hour Self-Enrichment, 40 days, and Making Friends with Stress Workshops under “Yoga Beyond Asana” tab on our website. ii.)   We read! Check out our book recommendations: https://spirapoweryoga.com/books or read our reflections: https://spirapoweryoga.com/category/reflections-from-the-mat
  2. We exercise daily – Take a Spira Power Yoga class 3-6 times a week.
  3. We eat right – nourishing home cooked food made from scratch!

Spira’s Soulfood blog is dedicated to giving you weekly recipes from your yoga teachers kitchen. Nothing staged, nothing artificial in our food or our presentation. What you see on this blog is what we eat at home. We cook it, we take pictures, and we share it with the community.  

– Wanna contribute? Write to us: info@spirapoweryoga.com


 

This week’s recipe comes to us from Dora, the owner of Spira Power Yoga

Final result: Creamy Shrimps on top of Cabbage “Pasta”

Creamy Shrimp “Pasta” with Kale and Shiitake Mushrooms

I am a big fan of both Italian and Asian dishes, now that I am on a Ketogenic-Paleo diet to control my IBS I have to get a bit creative. I whipped up this dish one evening based on an Italian creamy seafood pasta, except I had no spinach and I only had shiitake mushrooms, and I don’t eat pasta…

So I did what I usually do, experiment with using what I have in my fridge and what my belly can tolerate without going into an all-out inflammatory war.

Cabbage “Pasta” in the making

Instead of pasta I used fresh locally grown organic shredded cabbage. I simply used my food processor; it took only a few minutes only to chop down a whole cabbage.

To make it easy to digest and tasty; I saute the cabbage in plenty of butter and a bit of salt. You want it to remain a bit crunchy but now raw

I had no spinach, but I had kale, so I guess what I am trying to say; if you got some leafy greens in your fridge, it would do. And since I had no white mushrooms, but I had shitake, I figured I might as well go nuts and instead of salt use gluten-free tamari sauce to give it a more Asian flare.

So here we go, this is what went down in my kitchen. May I say, it ended up being quite scrumptious.

Ingredients:

  • Butter – look I am not gonna tell you how much, I use a lot of butter, use enough to make it taste good
  • 2-4 slices of Apple Smoked Bacon – I buy bacon at PCC because I know it comes from animals that are treated right and as a result, it has healthy nutritional value as well.
  • Shiitake mushrooms – 2 cups
  • Six garlic cloves – you can use less, I am of the opinion that butter and garlic cannot be consumed moderately…
  • 20 or so large to medium size shrimp – peeled tails removed
  • Gluten-free tamari sauce to taste
  • Ground black pepper to taste
  • Kale – one bunch of kale, stems removed, finely chopped
  • Juice of two lemons and a little bit of lemon rind
  • ½ cup of chicken bone broth
  • 2 cups of heavy cream
  • Arrowroot powder

Preparation:

  1. Heat the butter and add the bacon sliced into small squares. Once the bacon bits have browned to a crisp, strain them out of the fat. Leave the fat in the dish for cooking. Put bacon bits on the side. Add the Shiitake mushrooms to the buttery-bacon-goodness, saute until softened and cooked, but not mushy. Add the garlic, stir and cover for 2 minutes until the garlic had the chance to dance with the mushroom but not get burned. Then add the shrimp, season with Tamari and black pepper to taste and cook until the shrimpies turn nice and pink.
  2. Add the chopped kale to the pink shrimps in the buttery-garlicky goodness, also add the chicken bone broth and cook until the green leafy veggies are cooked but not mushy. (It helps to cover the pot for a little while until the leafy greens wilt down.)
  3. Stir in the heavy cream. Once everything mixed and bubbled through, take out a bit of liquid and stir in 1-2 teaspoon of Arrowroot powder. Mix the powder in the little bit of liquid until it is smooth. Don’t let clumps enter into your dish; clumpy sauce is no sauce for human consumption. So don’t be shy, use your muscles, get it all creamy; then fold the creamy goodness back into the shrimpy goodness and stir. Let it cook together on a slow simmer for a few minutes until the arrowroot powder has the chance to thicken your sauce.
  4. Mix back the bacon bits. Stir in lemon rind and lemon juice to taste and yeah you are done.
  5. Serve on top of the sauteed cabbage. Smile, enjoy.

Comments

comments