Description
Culinary Medicine Wisdom: A Winter-Warming, Gut-Healing Bowl
This dish is packed with immune-boosting and anti-inflammatory compounds:
Broccoli & Dino Kale – Rich in sulforaphane, a potent antioxidant
Orange & Five-Spice – Warming spices like cinnamon and star anise enhance circulation and support digestion.
Lion’s Mane Mushroom: A powerhouse that promotes cognitive function and nerve repair
Fennel & Radish are naturally prebiotic foods that feed the gut microbiome.
As Ayurveda teaches, balance comes from aligning with the season. These warming, grounding flavors nourish the body and soothe the mind during winter’s colder months.
Ingredients
For the Lion’s Mane Tempura:
- 2 cups lion’s mane mushrooms, torn into bite-sized pieces
- 1/2 cup rice flour or tapioca starch
- 1/4 cup sparkling water (cold for extra crunch)
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
For the Five-Spice Orange Sauce:
- 1/2 cup fresh squeezed orange juice
- 1 tsp orange zest
- 1 tbsp coconut aminos (or low-sodium tamari)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp grated fresh ginger
- 1/2 tsp Chinese five-spice powder
- 1 tsp tapioca starch mixed with 2 tbsp water (for thickening)
- 1 tbsp toasted sesame seeds
For the Winter Veggies:
- 1 cup broccoli florets
- 1/2 cup julienned carrots
- 1/2 cup sliced fennel
- 1/2 cup sliced watermelon radish (or daikon)
- 1/2 cup dino kale, torn
- 2 tbsp chopped spring onions (for garnish)
- 1 tbsp avocado or olive oil – can use less
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
Prepare the Lion’s Mane Tempura:
- In a bowl, whisk together flour, sparkling water, smoked paprika, and salt until smooth.
- Dip each lion’s mane piece into the batter, ensuring full coverage.
- Air-fry at 400°F for 7-8 minutes, flipping halfway through, until crispy and golden.
Cook the Winter Veggies:
Toss broccoli, carrots, fennel, radish, and kale with avocado oil, salt, and pepper into a warm pan and sauté for 5-7 minutes, depending on how you like your veggies.
Make the Five-Spice Orange Sauce:
In a small bowl, whisk together orange juice, coconut aminos, rice vinegar, maple syrup, ginger, and five-spice powder.
Add to the hot pan where veggies are cooking. Stir in the tapioca starch slurry and mix until thickened. Remove from heat.
Assemble & Serve:
Plate with the roasted winter veggies and sprinkle with toasted sesame seeds and spring onions.