Bonus Intel from Hallmark Home & Family ahead of the glorious weekend!
Home & Family airs weekdays at 10 am ET/PT on the Hallmark Channel.
Here is a recipe from this week’s Home & Family Green Goddess and beauty and wellness expert Sophie Uliano. She shares a healthy appetizer (recipe below) that will provide not only delicious flavor, but a multitude of benefits. Mushrooms are super foods, and if you have a Vitamin D deficiency, eat them up!
H&F expert Sophie Uliano is a former actress who has turned her knowledge of nature and healing into a turnkey business, now an author of several bestsellers on wellness her latest 30-day Gorgeous For Good program outlines a detailed daily plan outlining nutrition, skin care, fitness, yoga and meditation. In the photo below she works in the kitchen with show host Cristina Ferrare to prepare a tasty appetizer or side dish that has a ton of flavor and leaves the animal fat to the curb!
Sophie Uliano’s top five easy steps to get (and feel) gorgeous in just 30 days.
- Drink half your body weight in ounces of room-temp, filtered water daily.
- Cut out: Dairy, meat, sugar, all refined grains/gluten, alcohol, and coffee (can have 1 cup of morning coffee with non-dairy creamer in the morning if desperate!)
- Exercise for at least 40 minutes – 6 days per week
- Learn Sophie’s 10 minute yoga/mediation morning practice
- Switch to truly natural/non-toxic skin care products
Sophie’s Stuffed Shiitake Mushrooms
- 12 to 16 medium shiitake mushrooms
- 3 tablespoons grape seed or olive oil + 1 tablespoon for brushing
- 1 teaspoon fenugreek seeds
- 1 medium onion, minced
- 2 cloves garlic, peeled and minced
- 1 small fennel bulb, finely chopped
- 4 ounces tempeh, finely chopped
- 2 tablespoons tamari sauce
- 1 cup chopped pecans
- 1 cup gluten-free breadcrumbs
- Salt and pepper, to taste
- 12 to 16 teaspoons extra virgin olive oil
- Flat-leaf parsley, chopped
1. Preheat oven to 375 F. Remove the stalks from the mushrooms. Brush the bottom of each mushroom with a little grape seed oil and arrange them bottom-side down in a baking dish.
2. Heat the oil in a large skillet and add the fenugreek seeds. Sauté for a minute. Then add the onion, garlic, and fennel. Sauté over a medium heat, constantly stirring, until the onion and fennel are soft. Next, add the tempeh and sauté for 2 to 3 more minutes. Stir in the tamari. Then add the pecans and breadcrumbs and sauté for another minute. Season well with sea salt and pepper.
3. Place 1 teaspoon olive oil into each mushroom. Spoon the vegetable mixture into the mushroom shells.
4. Cover with foil and bake for 15 minutes. Remove foil and bake for 10 more minutes.
5. Sprinkle with parsley