ReportWire

Tag: mushrooms

  • This Crispy Topped Chicken Mushroom Casserole Wins Every Time

    [ad_1]

    Chicken and mushroom casserole features tender chicken, wild rice, and a crunchy Parmesan topping in every bite. This from-scratch casserole bakes in one pan and is perfect for cozy nights, potlucks, or make-ahead dinners.

    taking a spoonfull of Chicken Mushroom Casserole out of the dish
    • Flavor: Nutty long grain and wild rice, browned mushrooms, thyme, and Parmesan give every bite of this chicken mushroom casserole a rich, savory flavor.
    • Skill Level: Easy stovetop steps plus oven baking make this a must-try for anyone who’s ready to move beyond beginner casseroles.
    • Time Saver: Use rotisserie chicken, pre-sliced mushrooms, or leftover rice to cut down on prep time and get this casserole into the oven faster.
    • Freezing: This baked casserole freezes well in portions, and gentle reheating keeps the sauce creamy with a lightly crisp top.
    Ingredients to make Chicken and Mushroom Casserole labeled: oil, flour, rice, salt & pepper, seasoning, panko, mushrooms, half and half, onion, sour cream, thyme, broth, parmesan, chicken, garlic, and butter.

    Chicken and Mushroom Casserole Ingredients

    • Rice: The wild rice adds a nutty flavor and texture that holds up well in the creamy casserole sauce. Use the included seasoning packet for extra flavor, or add a crumbled chicken bouillon cube if your blend doesn’t have one.
    • Mushrooms: Sliced mushrooms give the casserole a hearty texture and savory flavor. White or cremini mushrooms both work well.
    • Sour Cream: Stir it in off the heat for tang and a velvety finish. Full-fat sour cream works best and is less likely to curdle.
    • Cooked Chopped Chicken: Use leftover baked, poached, or rotisserie chicken. Dark meat stays very tender, but any cooked chicken works. Cut into small, bite-sized pieces so they spread evenly through the casserole.
    • Shredded Parmesan Cheese: Adds a salty, nutty flavor to both the sauce and the topping. Freshly grated cheese melts more smoothly and browns better than the pre-packaged grated cheese.

    Topping:

    • Panko: Light, airy crumbs that crisp beautifully. Regular dry breadcrumbs work in a pinch, but they will not be as crisp.
    • Shredded Parmesan Cheese: Mixed into the crumbs for extra flavor and a golden crust.
    • Melted Butter: Helps the Panko brown evenly and adds rich flavor.
    adding mushrooms and garlic to onions in pan to make Chicken Mushroom Casserole
    adding flour to pan of mushrooms and onions in pan to make Chicken Mushroom Casserole
    adding cheese , sour cream and seasonigns to mushroom mixture in pan to make Chicken Mushroom Casserole
    adding chicken and rice to dish to make Chicken Mushroom Casserole

    From Skillet to Oven

    1. Cook the rice blend and set it aside.
    2. Sauté the mushrooms and prepare the creamy sauce (full recipe below).
    3. In a casserole dish, mix the chicken, rice, and sauce until everything is evenly coated.
    4. Top with the crumb mixture and bake until golden and crisp.
    • Brown the mushrooms well so most of the moisture cooks off, giving the sauce a thicker texture and deeper mushroom flavor.
    • Stir in the sour cream off the heat so the sauce stays silky and doesn’t separate in the oven.
    • Taste before baking since salt levels can vary from the broth and rice seasoning, and adjust with a pinch of salt or extra pepper if needed.
    • To make ahead, assemble the casserole, cover tightly, refrigerate for up to a day, and add a few extra minutes of baking until bubbly and hot in the center.
    • Let the baked casserole rest for a few minutes before serving so the sauce can thicken slightly and the slices hold together better.
    plated Chicken Mushroom Casserole with dish full in back

    Chill, Freeze, and Reheat Comfort

    To store leftovers, let them cool to room temperature, then transfer to an airtight container and keep in the fridge for up to 4 days. To freeze, portion the casserole into freezer-safe containers, let it cool completely, and freeze for up to 3 months.

    When ready to enjoy, warm individual portions in the microwave or cover a baking dish with foil and bake at 350°F until hot in the center. For the best texture, add fresh topping, and remove the foil near the end to let it get crisp again.

    Cozy Chicken Casseroles for Cold Nights

    Did you make this chicken and mushroom casserole? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 20 minutes

    Cook Time 45 minutes

    Total Time 1 hour 5 minutes

    • Preheat oven to 375°F. Grease a 9×13-inch casserole dish.

    • Cook the wild rice blend (along with the seasoning packet) according to package instructions. Set aside.

    • In a large skillet, heat butter and olive oil over medium heat.

    • Add onion and cook until softened. Stir in mushrooms and garlic. Turn the heat to medium-high and cook until mushrooms are golden and most of their liquid has evaporated, about 8-10 minutes.

    • Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in chicken broth and half-and-half, stirring until the mixture comes to a boil and thickens.

    • Remove from heat, then stir in sour cream, thyme, salt, pepper, and ¼ cup Parmesan cheese until smooth and creamy.

    • In the prepared casserole dish, combine cooked rice, chicken, and the mushroom sauce. Taste and season with additional salt and pepper as needed. Spread out evenly in the dish.

    • In a small bowl, combine panko, 2 tablespoons Parmesan, melted butter, and parsley. Sprinkle evenly over the top of the casserole.

    • Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbling with a golden, crisp topping.

    • If your rice doesn’t come with a seasoning packet, add a crumbled chicken bouillon cube to the pot when cooking.
    • If using cooked rice, add 3 cups to the casserole.
    • The salt level of rice blends may vary by brand. Taste the casserole before baking, and season with additional salt if needed. I used Ben’s Original Long Grain and Wild Rice blend when testing this recipe.

    Calories: 418 | Carbohydrates: 33g | Protein: 23g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 498mg | Potassium: 526mg | Fiber: 3g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 4mg | Calcium: 154mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Chicken Mushroom Casserole with a title
    Chicken Mushroom Casserole in the dish and plated with a title
    rich and comforting Chicken Mushroom Casserole with writing
    casserole dish of Chicken Mushroom Casserole with a title

    [ad_2]

    Holly Nilsson

    Source link

  • A Cozy, Crowd-Pleasing Appetizer for Any Party!

    [ad_1]

    Crab-stuffed mushrooms are creamy, cozy, and so easy to make. These little bites are perfect for entertaining, disappearing the moment they hit the table!

    close up of Crab Stuffed Mushrooms
    • Flavor: Sweet crab, creamy center, savory Parmesan, and a golden, buttery topping.
    • Budget Tip: Canned crab meat tastes great and keeps this appetizer affordable.
    • Make Ahead: Stuff the mushrooms up to 24 hours ahead or freeze for last-minute guests. They can be baked right from frozen!
    • Yield: This recipe doubles or triples easily, making it a go-to party appetizer for game days or holiday gatherings.
    garlic salt , mushrooms , crab , green onion , breadcrumbs , parsley , cream cheese , butter and parmesan with labels to make Crab Stuffed Mushroomsgarlic salt , mushrooms , crab , green onion , breadcrumbs , parsley , cream cheese , butter and parmesan with labels to make Crab Stuffed Mushrooms

    Ingredient Notes

    • Mushrooms: Pick large white mushrooms or brown creminis, making sure the caps are dry and firm for the best texture.
    • Cream Cheese: Soften the cream cheese for easier mixing; this creates a creamy filling. Low-fat cream cheese works, but won’t be as rich.
    • Crab Meat: Canned or frozen crab both work, though I love canned for this recipe. Drain well for a firmer filling, and choose lump-style for the best texture. Swap crab for chopped shrimp or use buttery baked salmon.
    • Parmesan Cheese: Adds salty, savory depth to the stuffed mushrooms. Swap for Asiago or Gruyere. Try adding a little cheddar along with a scoop of caramelized onions to add even more savory goodness.
    • Topping: Seasoned breadcrumbs add a golden, crispy topping; panko can be used instead for a lighter crunch. Add a pinch of oregano, Old Bay, red pepper flakes, paprika, or Cajun seasoning to switch up the flavor.
    Mushrooms on a baking sheet ready to be stuffedMushrooms on a baking sheet ready to be stuffed

    Easy Step Breakdown

    1. Combine the cream cheese filling ingredients (full recipe below).
    2. Clean and hollow out the mushrooms.
    3. Stuff each mushroom and top with buttery breadcrumbs.
    4. Bake until tender and golden.
    crab filling ingredients in a bowl for stuffing mushrooms crab filling ingredients in a bowl for stuffing mushrooms
    • Let the cream cheese fully soften to room temperature for the fluffiest filling. Use a hand mixer if you want it extra fluffy.
    • Drain crab thoroughly so that the mushrooms maintain their tender texture.
    • Don’t rinse mushrooms; just wipe them off with a damp towel to prevent excess moisture, which will change the texture of the mushrooms while cooking.
    • Choose similar-sized caps so they all bake evenly and are done at the same time.
    • For an extra golden-brown, crispy topping, I sometimes like to broil the tops for the last 1 to 2 minutes.
    Crab Stuffed Mushrooms on pan with herbsCrab Stuffed Mushrooms on pan with herbs

    Storing & Reheating

    Refrigerate cooked stuffed mushrooms in an airtight container for up to 4 days. Reheat in a 350°F oven for 8 to 10 minutes to keep the topping crisp.

    Freeze unbaked stuffed mushrooms for up to 3 months and bake straight from frozen, adding about 10 minutes to the cooking time.

    Perfect Party Bites

    Did you make these Crab Stuffed Mushrooms? Leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 15 minutes

    Cook Time 18 minutes

    Total Time 33 minutes

    • Thaw crab meat if frozen (drain if canned). Preheat the oven to 375°F.

    • Mix cream cheese until smooth. Stir in crab meat, green onions, parsley, garlic salt, and Parmesan.

    • Wipe mushrooms with a damp paper towel to remove any debris. Using a small spoon or tomato corer, remove stems and spoon out the insides of the mushroom. Discard (or freeze for soups).

    • Divide the filling over the mushroom caps. Combine topping ingredients and sprinkle over mushrooms.

    • Bake 18-20 minutes or until cooked through and tops are golden.

    • If desired, mix the cream cheese with a hand mixer to get a light, fluffy filling. Additional cheeses can be added; cheddar and Gruyere are great options.
    • Mushrooms can be stuffed and refrigerated for 24 hours in advance and baked just before serving. They can also be frozen and cooked right from frozen (you’ll need to add about 10 minutes to the cooking time).
    • Reserve the mushroom stems and chop them to add to soups, stews, or casseroles.

    Calories: 61 | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 213mg | Potassium: 118mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 0.3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Party Food, Seafood, Side Dish, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    rich and savory Crab Stuffed Mushrooms with writingrich and savory Crab Stuffed Mushrooms with writing
    Crab Stuffed Mushrooms on a plate with a titleCrab Stuffed Mushrooms on a plate with a title
    Crab Stuffed Mushrooms in a dish and plated with a titleCrab Stuffed Mushrooms in a dish and plated with a title
    close up of cheesy Crab Stuffed Mushrooms with a titleclose up of cheesy Crab Stuffed Mushrooms with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Crock Pot Beef Stroganoff

    [ad_1]

    Crock Pot Beef Stroganoff has tender chunks of beef and mushrooms in a rich creamy stroganoff sauce. It slow cooks all day for a cozy, hands-off dinner.

    Browning the beef first gives the sauce a deep, savory flavor you’d never guess came from a slow cooker.

    a slow cooker filled with crock pot beef stroganoffa slow cooker filled with crock pot beef stroganoff

    This tried-and-true family favorite has been made, and loved, by thousands of readers.

    • This slow cooker stroganoff is so easy, it practically cooks itself. The beef is extra tender.
    • The sauce has all of the flavor of a traditional stroganoff recipe with an extra goodness from slow cooking the beef in a rich broth.
    • Prep ahead: Prep ahead friendly—brown the beef the night before and pop it in the crockpot in the morning.

    Ingredients for Crock Pot Stroganoff

    • Beef: The best beef for slow cooking is chuck roast as it has a lot of flavor and becomes very tender. If you have a roast, cut it into bite-size cubes. You can also use stewing meat.
    • Mushrooms: Use white or cremini mushrooms. Short on time? Use 2 cans of drained sliced mushrooms.
    • Broth: A rich beef broth gives the best flavor. If using low sodium broth, add a bouillon cube for depth.
    • Sour cream: Add sour cream just before serving so it doesn’t separate or curdle. You can replace sour cream with Greek yogurt.

    Variations

    • Meat: You can replace the meat with 1 1/2 pounds of lean ground beef. Brown it, drain the fat, add it to the slow cooker, and proceed with the recipe.
    • Seasonings: I like to keep the seasonings simple, but herbs such as thyme can be added to taste.
    Crockpot beef stroganoff in a Crock-Pot with and without liquidCrockpot beef stroganoff in a Crock-Pot with and without liquid

    How to Make Beef Stroganoff in a Crock Pot

    1. Brown: Browning the beef adds another layer of flavor. Sear in small batches, if you overcrowd the pan, the beef won’t brown as well. Deglaze the pan with wine or broth and scrape up the browned bits.
    2. Slow Cook: Add the beef and remaining sauce ingredients, except sour cream, to the slow cooker. Cook until tender.
    3. Finish the sauce: Once the beef is tender, thicken the sauce with cornstarch and add sour cream.
    • Cook on Low (preferred): 7 to 8 hours
    • Cook on High:  4 to 5 hours
    a plate of crock pot beef stroganoff with parsleya plate of crock pot beef stroganoff with parsley

    Serving Suggestions

    I most often serve beef stroganoff over egg noodles but it’s also great over mashed potatoes or any type of pasta. To stretch the meal further, add a tossed salad and a side of garlic bread.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 20 minutes

    Cook Time 4 hours

    Total Time 4 hours 20 minutes

    • Cut the beef into 1-inch cubes and trim any fat.

    • Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.

    • Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker.

    • Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.

    • Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.

    • Stir in sour cream. Serve over egg noodles.

    Calories: 568 | Carbohydrates: 38g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 131mg | Sodium: 263mg | Potassium: 766mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 2.5mg | Calcium: 73mg | Iron: 3.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Main Course, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Slow cooker beef stroganoff in a slow cooker with parsley and writingSlow cooker beef stroganoff in a slow cooker with parsley and writing
    Slow cooker beef stroganoff in a slow cooker with a titleSlow cooker beef stroganoff in a slow cooker with a title
    Slow cooker beef stroganoff in a slow cooker and on a plate with a titleSlow cooker beef stroganoff in a slow cooker and on a plate with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Prostate Cancer and Mushrooms | NutritionFacts.org

    [ad_1]

    What can reishi mushrooms, shiitake mushroom extracts, and whole, powdered white mushrooms do for cancer patients?

    “A regular intake of mushrooms can make us healthier, fitter, and happier, and help us live longer,” but what is the evidence for all that? “Mushrooms are widely cited for their medicinal qualities, yet very few human intervention studies have been done using contemporary guidelines.”

    There is a compound called lentinan, extracted from shiitake mushrooms. To get about an ounce, you have to distill around 400 pounds of shiitakes, about 2,000 cups of mushrooms. Researchers injected the compound into cancer patients to see what happens. The pooled response from a dozen small clinical trials found that the objective response rate was significantly improved when lentinan was added to chemotherapy regimens for lung cancer. “Objective response rate” means, for example, tumor shrinkage, but what we really care about is survival and quality of life. Does it actually make cancer patients live any longer or any better? Well, those in the lentinan group suffered less chemo-related toxicity to their gut and bone marrow, so that alone might be reason enough to use it. But what about improving survival?

    I was excited to see that lentinan may significantly improve survival rates for a type of leukemia. Indeed, researchers found that adding lentinan to the standards of care increased average survival, reduced cachexia (cancer-associated muscle wasting), and improved cage-side health. Wait, what? This was improved survival for brown Norwegian rats, so that the so-called clinical benefit only applies if you’re a rat or a veterinarian.

    A compilation of 17 actual human clinical studies did find improvements in one-year survival in advanced cancer patients but no significant difference in the likelihood of living out to two years. Even the compilations of studies that purport that lentinan offers a significant advantage in terms of survival are just talking about statistical significance. As you can see below and at 2:15 in my video White Button Mushrooms for Prostate Cancer, it’s hard to even tell these survival curves apart.

    Lentinan improved survival by an average of 25 days. Now, 25 days is 25 days, but we “should evaluate assertions made by companies about the miraculous properties of medicinal mushrooms very critically.”

    Lentinan has to be injected intravenously. What about mushroom extract supplements you can just take yourself? Researchers have noted that shiitake mushroom extract is available online for the treatment of prostate cancer for approximately $300 a month, so it’s got to be good, right? Men who regularly eat mushrooms do seem to be at lower risk for getting prostate cancer—and apparently not just because they eat less meat or consume more fruits and vegetables in general. So, why not give a shiitake mushroom extract a try? Because it doesn’t work. On its own, it is “ineffective in the treatment of clinical prostate cancer.” Researchers wrote that “the results demonstrate that claims for CAM [complementary and alternative medicine], particularly for herbal and food supplement remedies, can be easily and quickly tested.” Put something to the test? What a concept! Maybe it should be required before individuals spend large amounts of money on unproven treatments, or, in this case, a disproven treatment.

    What about God’s mushroom (also known as the mushroom of life) or reishi mushrooms? “Conclusions: No significant anticancer effects were observed”—not even a single partial response. Are we overthinking it? Plain white button mushroom extracts can kill off prostate cancer cells, at least in a petri dish, but so could the fancy God’s mushroom, but that didn’t end up working in people. You don’t know if plain white button mushrooms work on real people until you put them to the test.

    What I like about this study is that the researchers didn’t use a proprietary extract. They just used regular whole mushrooms, dried and powdered, the equivalent of a half cup to a cup and a half of fresh white button mushrooms a day, in other words, a totally doable amount. The researchers gave them to men with “biochemically recurrent prostate cancer”—the men had already gotten a prostatectomy or radiation in an attempt to cut or burn out all the cancer, but it returned and started growing, as evidenced by a rise in PSA levels, an indicator of prostate cancer progression.

    Of the 26 patients who had gotten the button mushroom powder, 4 appeared to respond, meaning they got a drop in PSA levels by more than 50% after starting the mushrooms, as you can see here and at 4:31 in my video.

    In the next graphic, below and at 4:22, you can see where the four men who responded started out in the months leading up to starting the mushrooms. Patient 2 (“Pt 2”) was my favorite. He had an exponential increase in PSA levels for a year, then he started some plain white mushrooms, and boom! His PSA level dropped to zero and stayed down. A similar response was seen with Patient 1. Patient 4 had a partial response, before his cancer took off again, and Patient 3 appeared to have a delayed partial response.

    Now, in the majority of cases, PSA levels continued to rise, not dipping at all. But even if there is only a 1-in-18 chance you’ll be like Patients 1 and 2, seen below and at 5:12, you may get a prolonged, complete response that continues.

    We aren’t talking about weighing the risks of some toxic chemotherapy for the small chance of benefit, but just eating some inexpensive, easy, tasty plain white mushrooms every day. Yes, the study didn’t have a control group, so it may have just been a coincidence, but rising PSAs in post-prostatectomy patients are almost always indicators of cancer progression. And, what’s the downside of adding white button mushrooms to your diet?

    In these two patients, their PSA levels became undetectable, suggesting that the cancer disappeared altogether. They had already gone through surgery, had gotten their primary tumor removed, along with their entire prostate, and had already gone through radiation to try to clean up any cancer that remained, and yet the cancer appeared to be surging back—until, that is, they started a little plain mushroom powder.

    Doctor’s Note

    If you missed the previous blog, check out Medicinal Mushrooms for Cancer Survival.

    Also check out Friday Favorites: Mushrooms for Prostate Cancer and Cancer Survival.

    For more on mushrooms, see Breast Cancer vs. Mushrooms and Is It Safe to Eat Raw Mushrooms?.

    For more videos on prostate cancer, check the related posts below. 

    [ad_2]

    Michael Greger M.D. FACLM

    Source link

  • Cancer Survival and Medicinal Mushrooms | NutritionFacts.org

    [ad_1]

    Did the five randomized controlled trials of reishi mushrooms in cancer patients show benefits in terms of tumor response rate, survival time, or quality of life?

    Can mushrooms be medicinal? Mushroom-based products make up a sizable chunk of the $50 billion supplement market. “This profitable trade provides a powerful incentive for companies to test the credulity of their customers and unsupported assertions have come to define the medical mushroom business.” For example, companies marketing herbal medicines “exploit references to studies on mice in their promotion of mushroom capsules and throat sprays for treating all kinds of ailments”—but we aren’t mice.

    It wouldn’t be surprising if mushrooms had some potent properties. After all, fungi are where we’ve gotten a number of drugs, not the least of which is penicillin, as well as the cholesterol-lowering drug lovastatin and the powerful immunosuppressant drug cyclosporin. Still don’t think a little mushroom can have pharmacological effects? Don’t forget they can produce some of our most powerful poisons, too, like the toxic Carolina false morel that looks rather toadstooly, while others, as you can see here and at 1:15 in my video Medicinal Mushrooms for Cancer Survival, have a more angelic look like the destroying angel—that is its actual name—and as little as a single teaspoon can cause a lingering, painful death.

    We should have respect for the pharmacological potential of mushrooms, but what can they do that’s good for us? Well, consuming shiitake mushrooms each day improves human immunity. Giving people just one or two dried shiitake mushrooms a day (about the weight-equivalent of five to ten fresh ones) for four weeks resulted in an increase in proliferation of gamma-delta T lymphocytes and doubled the proliferation of natural killer cells. Gamma-delta T cells act as a first line of immunological defense, and, even better, natural killer cells kill cancer. Shiitake mushrooms did all this while lowering markers of systemic inflammation.

    Oyster mushroom extracts don’t seem to work as well, but what we care about is whether mushrooms can actually affect cancer outcomes. Shiitakes have yet to show a cancer survival benefit, but what about reishi mushrooms, which have been used as a cancer treatment throughout Asia for centuries?

    What does the science say about reishi mushrooms for cancer treatment? A meta-analysis of five randomized controlled trials showed that patients who had been given reishi mushroom supplements along with chemotherapy and radiation were more likely to respond favorably,  compared to chemotherapy/radiotherapy on its own. Although adding a reishi mushroom extract improved tumor response rates, “the data failed to demonstrate a significant effect on tumour shrinkage when it was used alone,” without chemo and radiation. So, they aren’t recommended as a single treatment, but rather an adjunct treatment for patients with advanced cancer.

    “Response rate” just means the tumor shrinks. Do reishi mushrooms actually improve survival or quality of life? We don’t have convincing data suggesting reishi mushroom products improve survival, but those randomized to reishi were found to have “a relatively better quality of life after treatment than those in the control group.” That’s a win as far as I’m concerned.

    What about other mushrooms? Although whole shiitake mushrooms haven’t been put to the test for cancer yet, researchers have said that lentinan, a compound extracted from shiitakes, “completely inhibits” the growth of a certain kind of sarcoma in mice. But, in actuality, it only worked in one strain of mice and failed in nine others. So, are we more like the 90% of mouse strains in which it didn’t work? We need human trials—and we finally got them. There are data on nearly 10,000 cancer patients who have been treated with the shiitake mushroom extract injected right into their veins. What did the researchers find? We’ll find out next.

    Doctor’s Note

    Stay tuned for White Button Mushrooms for Prostate Cancer.

    Also check out Friday Favorites: Mushrooms for Prostate Cancer and Cancer Survival.

    For more on mushrooms, see Breast Cancer vs. Mushrooms and Is It Safe to Eat Raw Mushrooms?.

    [ad_2]

    Michael Greger M.D. FACLM

    Source link

  • Off-Duty Pilot Who Tried To Cut A Flight’s Engines Midair Is Released Without Prison Time – KXL

    [ad_1]

    PORTLAND, Ore. (AP) — A former Alaska Airlines pilot who tried to cut the engines of a passenger flight in 2023 while riding off-duty in the cockpit will serve no additional prison time, a federal judge ruled Monday.

    U.S. District Court Judge Amy Baggio sentenced Emerson to time served and supervised release for three years a hearing in Portland, Oregon. Federal prosecutors had asked for one year in prison, while his attorneys had sought probation.

    “Pilots are not perfect. They are human,” she said. “They are people and all people need help sometimes.”

    Emerson was subdued by the flight crew after trying to cut the engines of a Horizon Air flight from Everett, Washington, to San Francisco on Oct. 22, 2023, while he was riding in an extra seat in the cockpit. The plane was diverted to Portland, where it landed safely with more than 80 people on board.

    After his arrest, Emerson told police he was despondent over a friend’s recent death, had taken psychedelic mushrooms about two days earlier, and hadn’t slept in over 40 hours. He has said he believed he was dreaming at the time and that he was trying to wake himself up by grabbing two red handles that would have activated the plane’s fire suppression system and cut off fuel to its engines.

    Before Baggio announced the sentence, Emerson spoke and said he regretted the harm he caused to society.

    “I’m not a victim. I am here as a direct result of my actions,” he told the court. “I can tell you that this very tragic event has forced me to grow as an individual.”

    He hugged his attorneys and shared a tearful embrace with his wife after the judge announced she was releasing him, saying his story “offers a cautionary tale worth telling beyond the confines of this case.”

    Multiple people spoke on Emerson’s behalf at the hearing, including his wife, Sarah Stretch, who told the judge how the incident had impacted their family.

    “I am so sorry for those that it’s impacted as much as it has. But I am extremely proud to be here with this man today, because the growth that he has had from this terrible experience has not only helped him, but benefited all that surround him,” she said through tears. “I just hope people realize that it’s not necessarily the mistake itself but how you respond to it. He has responded with courage, strength and demonstration of extreme resiliency.”

    Joseph Emerson had pleaded guilty or no-contest to all charges against him in September as part of agreements with state and federal prosecutors.

    Emerson, of Pleasant Hill, California, was charged in federal court with interfering with a flight crew. A state indictment in Oregon separately charged him with 83 counts of endangering another person and one count of endangering an aircraft. He was released from custody pending trial in December 2023, with requirements that he undergo mental health services, stay off drugs and alcohol, and keep away from aircraft.

    A state court sentenced him to 50 days in jail, with credit for time served, plus five years of probation, 664 hours of community service — eight hours for each person he endangered — and over $60,000 in restitution, nearly all of it to Alaska Air Group.

    Half of his community service can be performed at the pilot health nonprofit Emerson founded after his arrest. He must also undergo assessments for drug and alcohol and mental health treatment, refrain from using any unprescribed drugs, and keep at least 25 feet (7.6 meters) away from operable aircraft unless he has permission from his probation officer.

    In their sentencing memo asking for one year in prison, federal prosecutors wrote: “It was only through the heroic actions of the flight crew, who were able to physically restrain the defendant and restore normal operations of the aircraft, that no lives were lost that day.”

    In a sentencing memo, his attorneys requested probation with credit for time served over prison or home detention, arguing that the “robust” state prosecution “resulted in substantial punishment.”

    In state court in September, Emerson said he was grateful to the flight crew for restraining him and saving his life, along with those of everyone else on board. He called it “the greatest gift I ever got,” even though he lost his career and wound up in jail, because it forced him to confront his mental health challenges and reliance on alcohol.

    “This difficult journey has made me a better father, a better husband, a better member of my community,” he said.

    The airline has said that other members of the flight crew had not observed signs of impairment that would have barred Emerson from the cockpit.

    The averted disaster renewed attention on cockpit safety and the mental fitness of those allowed in them.

    [ad_2]

    Jordan Vawter

    Source link

  • A Popular Gourmet Mushroom Is Escaping Gardens and Invading US Forests

    [ad_1]

    Golden oyster mushrooms arrived in the United States in the early 2010s. The canary-colored, fluffy mushrooms have since gained popularity as an aesthetically pleasing, tasty addition to numerous recipes—sold in grocery stores, farmers markets, and, more recently, as staple grow-your-own kits for casual gardeners.

    But these foreign mushrooms—native to the hardwood forests of East Asia and Russia—come with “great responsibility when growing,” according to conservation scientists at the University of Wisconsin-Madison and the University of Florida. In fact, the team warned, the golden oyster invasion has already disrupted a significant portion of the native mushroom ecology in the United States. Suffice to say, these mushrooms are an invasive species.

    Their findings, derived from a recent field study, were reported in a paper published in late summer in Current Biology. In addition to recording golden oyster mushroom presence across affected states, the researchers developed a model to predict the proliferation of the mushrooms in the coming years. Overall, it was clear that where golden oyster mushrooms thrived, native fungal communities struggled.

    “Even though it’s a beautiful, edible species, it’s now proven capable of escaping cultivation and spreading into natural forests, where it can outcompete native fungi,” the researchers explained in a statement.

    The march of the mushrooms

    For the study, the researchers first collected empirical data on the mushrooms, including from community science platforms such as iNaturalist and Mushroom Observer. This allowed them to create a map of how the exotic mushrooms spread across the East Coast since 2016.

    “It is slowly marching south, which is really terrifying,” said Michelle Jusino, study senior author and a conservation scientist at the University of Florida, in the statement. “In 2016, the mushroom was found growing in the wild in just five states, all in the Midwest and Northeast, but today I think fewer than 10 states east of the Mississippi river remain without records of golden oyster in the wild.”

    Maps showing the proliferation of golden oyster mushrooms across the eastern United States. © Jusino et al., 2025

    To assess environmental impact, the team compared samples from dead elm trees with and without the golden oyster mushrooms. DNA-based techniques revealed a concerning decrease of native fungal species, including mushrooms with medicinal or ecological importance, on samples with many golden oyster mushrooms.

    While a small number of species still flourished alongside the golden oysters, it was evident that the “aggressively invasive” mushrooms were displacing local mushrooms, the study concluded.

    Cultivated fungi escape

    This isn’t the first time experts have expressed concern about these mushrooms, with certain industry stakeholders choosing not to deal with them. Despite these precautions, the golden oyster mushrooms are thriving because they are capable of spreading their spores “under the radar,” the researchers explained.

    Unlike invasive animals, insects, or even plants, microbial invasions are extremely difficult to track, purely due to their general invisibility.

    “We want to remind growers that not all cultivated fungi stay where we put them,” Jusino said. “Once released outdoors, even accidentally, the golden oyster mushroom can spread quickly and outcompete native species.”

    Indeed, this “quiet” invasion highlights a serious research gap in monitoring very tiny invasive species, Jusino said, adding, “They’re small, but their impact can be enormous. Paying attention now gives us a chance to protect native ecosystems before the balance tips too far.”

    [ad_2]

    Gayoung Lee

    Source link

  • This Easy Egg Casserole Might Be the Best Thing You Bake This Week

    [ad_1]

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Tender eggs are baked with savory ham, melty cheese, and earthy sautéed mushrooms for a hearty, make-ahead breakfast that is golden, bubbly, will have everyone wandering into the kitchen asking, “What smells so good?” This is a breakfast egg casserole that everyone loves!

    This simple low carb, no bread egg casserole is perfect for breakfast, brunch or dinner! Full of Mushrooms, Ham, and Cheddar Egg Bake has so many great flavors, and it’s great for Weekend Food Prep!

    Ingredients for Breakfast Egg Casserole Recipe

    • Butter: Provides fat for sautéing, helps mushrooms brown, and adds flavor richness. Olive oil can also be used.
    • Baby Bella Mushrooms: Add earthy depth and umami, and sautéing removes excess moisture so the casserole isn’t watery. 
    • Ham: Adds a salty, savory protein boost and balances the richness of the eggs and cheese. 
    • Eggs: The base of the casserole, binding everything together while giving it a rich, custardy texture .
    • Skim Milk: Lightens the texture of the eggs, keeps them moist, and prevents the casserole from being rubbery. 
    • Salt and Black Pepper: Enhance and balance flavors so the casserole doesn’t taste flat.
    • Cheddar Cheese: Melts into creamy pockets, adds bold cheesy flavor, and helps bind ingredients together.
    • Dried Oregano: Brings a subtle herby aroma and Mediterranean flavor to complement ham and mushrooms. 
    • Fresh Spinach: Adds freshness, nutrients, and a pop of color; balances the richness with a mild, earthy taste.
    a baked egg casserole with sauteed mushrooms, spinach, cheese, and diced ham

    How to Make Ham and Cheese Breakfast Casserole

    1. Prep: Preheat the oven and grease a casserole dish.
    2. Sauté: Heat a skillet pan over medium heat and add the butter or oil, then add the mushrooms and cook without stirring until browned. Season with salt and pepper. Set aside.
    3. Beat: Beat the eggs and milk in a large bowl with a whisk. Season with about 1/2 teaspoon salt and pepper to taste. 
    4. Combine: Add in the ham, mushrooms, cheese, oregano and spinach to the egg mixture. Stir to combine.
    5. Bake: Pour into the prepared baking dish and bake until a knife inserted into the middle comes out clean.

    Tip About Mushrooms

    Carrian CheneyCarrian Cheney

    Mushrooms should not be seasoned pre-browning. This draws out excess water and will never create the caramelization that you’re looking for in a sautéed mushroom.

    Are Breakfast Casseroles Healthy?

    Breakfast casseroles can fall anywhere on the spectrum of healthy to completely unhealthy depending on what kind of breakfast casserole it is. For this version, one serving is 172 calories, 14 grams of protein, 12 grams of fat and just 2 carbohydrates. A hearty and satisfying breakfast!

    a baked breakfast egg casserole with a piece missing a baked breakfast egg casserole with a piece missing

    What to Serve with Breakfast Egg Casserole?

    When it comes to just anything eggy, I love to eat it with a good homemade salsa or pico de gallo. Those flavor compliment this breakfast casserole beautifully! 

    I also love to balance out all the savory with just a little pop of sweetness with some homemade blueberry muffins or a slice of banana bread or coffee cake.

    Can I Make Egg Casserole Ahead of Time?

    This recipe can be made one day ahead of time by preparing everything as written in the instructions up until baking it. Cover it with plastic wrap and store it unbaked in the refrigerator overnight and then bake in the morning according to the instructions.

    You can also make the casserole completely and then freeze it for another day. See section below for freezing and reheating.

    a baked ham, egg, cheese and sauteed mushroom breakfast casserolea baked ham, egg, cheese and sauteed mushroom breakfast casserole

    Storing and Reheating

    To store this easy breakfast casserole, let it cool completely and then place in an airtight container and store it in the fridge. It will keep for 3-4 days. I like to reheat single servings in the microwave, but if you are reheating a big portion of the casserole, use the oven. 

    This recipe also freezes extremely well. Let it cool completely then wrap it in plastic wrap followed by aluminum foil. It will keep in the freezer for 3-4 months. Let it thaw in the fridge overnight and then reheat in the oven until warmed through, 350 degrees for 10-15 minutes.

    a spatula lifting a piece of breakfast egg casserole from a pana spatula lifting a piece of breakfast egg casserole from a pan

    Start your day off right with this delicious breakfast egg casserole filled with ham, cheese, and sautéed mushrooms. Perfect for a crowd or as meal prep for the week ahead. We also love this recipe for Christmas morning or Easter breakfast!

    More Breakfast Casserole Recipes:

    Watch How This Breakfast Egg Casserole is Made…

    Prevent your screen from going dark

    • Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

    • Heat a skillet over medium heat and add the butter or oil. Add the mushrooms and cook without stirring until browned, about 3-5 minutes. Stir and cook another 2-3 minutes. Season with salt and pepper. Set aside.

      1 Tablespoon Butter, 1 ½ cups Baby Bella Mushrooms, ½ teaspoon Salt, Black Pepper

    • Beat the eggs and milk in a large bowl. Season with about 1/2 teaspoon salt and pepper to taste. Stir in the ham, mushrooms, cheese, oregano and spinach.

      11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, Black Pepper, 2 Cups Cheddar Cheese, 1 teaspoon Dried Oregano, 2 Cups Fresh Spinach, 1 ½ cups Ham

    • Pour into the prepared dish and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

    Serving: 1cup, Calories: 172kcal, Carbohydrates: 2g, Protein: 14g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 178mg, Sodium: 495mg, Potassium: 208mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 866IU, Vitamin C: 1mg, Calcium: 141mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    [ad_2]

    Sweet Basil

    Source link

  • Learn How to Grow Your Own Morel Mushrooms | Gardener’s Path

    [ad_1]

    Morchella spp.

    Morel mushrooms are highly sought-after, valued for their nutty, earthy flavor and unique texture.

    The fruiting bodies of species in the Morchella genus appear in spring and are typically found growing wild in forested areas throughout the Northern Hemisphere.

    It’s no surprise that gardeners and fungi enthusiasts alike have wondered if these mushrooms can be cultivated intentionally. The answer is yes, but they can be very challenging to grow.

    A close up horizontal image of morel (Morchella) mushrooms growing in spring sunshine.

    Morels are very finicky about moisture, temperature, and the substrate they grow in, requiring specific environmental conditions. For most growers, results are unpredictable.

    Still, with persistence and careful planning, it is possible to grow morels at home.

    In this guide, we’ll cover what morels are, the conditions they need to grow, and how to prepare a growing area to improve your chances of a successful harvest.

    Here’s what we’ll go over:

    True morels are the edible, spore-bearing fruiting structures of fungi in the Morchella genus.

    These mushrooms are typically between two and six inches tall, with hollow, cream-colored stalks called stipes, topped by deeply ridged, pitted caps known as ascocarps.

    Honestly, they look like a weird combo of honeycomb, coral, and brains, all on a stick.

    A close up of a hand from the bottom of the frame holding up three yellow morel mushrooms pictured on a blue sky background in the forest.A close up of a hand from the bottom of the frame holding up three yellow morel mushrooms pictured on a blue sky background in the forest.

    These fruiting bodies develop in spring from an underground mycelium, or root-like network of filamentous hyphae that connect to tree roots, rotting plant matter, and soil.

    The mycelium anchors the mushroom, while the hyphae feed it.

    There are more than 70 recognized species in the Morchella genus, with a native range centered in the Mediterranean region.

    Today, morels are widely distributed across temperate regions of Europe, Asia, and North America.

    Individual species have specific endemic and provincial distributions, and often have strong ecological associations with particular types of trees.

    A close up of Morchella esculenta growing in leaf litter on the forest floor pictured on a soft focus background.A close up of Morchella esculenta growing in leaf litter on the forest floor pictured on a soft focus background.

    Species identification is tricky, as morels vary significantly in appearance even within the same species.

    Standard dichotomous keys are often unreliable, so identification typically involves comparing multiple traits to known species profiles.

    In addition, there are a number of different mushrooms known as “false morels” which can be toxic or deadly if eaten.

    [ad_2]

    Joe Butler

    Source link

  • My Creamy French Chicken Meatballs Are All I Want for Dinner Right Now

    [ad_1]

    Rachel PerlmutterCulinary Producer

    I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.

    [ad_2]

    Rachel Perlmutter

    Source link

  • Ground Beef Stroganoff

    [ad_1]

    About the author

    Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
    See more posts by Holly

    Follow Holly on social media:

    pinterest facebook twitter instagram

    [ad_2]

    Holly Nilsson

    Source link

  • Are Raw Mushrooms Safe to Eat?  | NutritionFacts.org

    [ad_1]

    Microwaving is probably the most efficient way to reduce agaritine levels in fresh mushrooms.

    There is a toxin in plain white button mushrooms called agaritine, which may be carcinogenic. Plain white button mushrooms grow to be cremini (brown) mushrooms, and cremini mushrooms grow to be portobello mushrooms. They’re all the very same mushroom, similar to how green bell peppers are just unripe red bell peppers. The amount of agaritine in these mushrooms can be reduced through cooking: Frying, microwaving, boiling, and even just freezing and thawing lower the levels. “It is therefore recommended to process/cook Button Mushroom before consumption,” something I noted in a video that’s now more than a decade old.

    However, as shown below and at 0:51 in my video Is It Safe to Eat Raw Mushrooms?, if you look at the various cooking methods, the agaritine in these mushrooms isn’t completely destroyed. Take dry baking, for example: Baking for ten minutes at about 400° Fahrenheit (“a process similar to pizza baking”) only cuts the agaritine levels by about a quarter, so 77 percent still remains.

    Boiling looks better, appearing to wipe out more than half the toxin after just five minutes, but the agaritine isn’t actually eliminated. Instead, it’s just transferred to the cooking water. So, levels within the mushrooms drop by about half at five minutes and by 90 percent after an hour, but that’s mostly because the agartine is leaching into the broth. So, if you’re making soup, for instance, five minutes of boiling is no more effective than dry baking for ten minutes, and, even after an hour, about half still remains.

    Frying for five to ten minutes eliminates a lot of agartine, but microwaving is not only a more healthful way to cook, but it works even better, as you can see here and at 1:39 in my video. Researchers found that just one minute in the microwave “reduced the agaritine content of the mushrooms by 65%,” and only 30 seconds of microwaving eliminated more than 50 percent. So, microwaving is probably the easiest way to reduce agaritine levels in fresh mushrooms. 
    My technique is to add dried mushrooms into the pasta water when I’m making spaghetti. Between the reductions of 20 percent or so from the drying and 60 percent or so from boiling for ten minutes and straining, more than 90 percent of agaritine is eliminated.

    Should we be concerned about the residual agaritine? According to a review funded by the mushroom industry, not at all. “The available evidence to date suggests that agaritine from consumption of…mushrooms poses no known toxicological risk to healthy humans.” The researchers acknowledge agartine is considered a potential carcinogen in mice, but then that data needs to be extrapolated to human health outcomes.

    The Swiss Institute of Technology, for example, estimated that the average mushroom consumption in the country would be expected to cause about two cases of cancer per one hundred thousand people. That is similar to consumption in the United States, as seen below and at 3:00 in my video, so “one could theoretically expect about 20 cancer deaths per 1 x 106 [one million] lives from mushroom consumption.” In comparison, typically, with a new chemical, pesticide, or food additive, we’d like to see the cancer risk lower than one in a million. “By this approach, the average mushroom consumption of Switzerland is 20-fold too high to be acceptable. To remain under the limit”—and keep risk down to one in a million—“‘mushroom lovers’ would have to restrict their consumption of mushrooms to one 50-g serving every 250 days!” That’s about a half-cup serving once in just over eight months. To put that into perspective, even if you were eating a single serving every single day, the resulting additional cancer risk would only be about one in ten thousand. “Put another way, if 10,000 people consumed a mushroom meal daily for 70 years, then in addition to the 3000 cancer cases arising from other factors, one more case could be attributed to consuming mushrooms.” 
    But, again, this is all based “on the presumption that results in such mouse models are equally valid in humans.” Indeed, this is all just extrapolating from mice data. What we need is a huge prospective study to examine the association between mushroom consumption and cancer risk in humans, but there weren’t any such studies—until now.

    Researchers titled their paper: “Mushroom Consumption and Risk of Total and Site-Specific Cancer in Two Large U.S. [Harvard] Prospective Cohorts” and found “no association between mushroom consumption and total and site-specific cancers in U.S. women and men.”

    Eating raw or undercooked shiitake mushrooms can cause something else, though: shiitake mushroom flagellate dermatitis. Flagellate as in flagellation, whipping, flogging. Below and at 4:48 in my video, you can see a rash that makes it look as if you’ve been whipped.

    Here and at 4:58 in my video is another photo of the rash. It’s thought to be caused by a compound in shiitake mushrooms called lentinan, but because heat denatures it, it only seems to be a problem with raw or undercooked mushrooms.

    Now, it is rare. Only about 1 in 50 people are even susceptible, and it goes away on its own in a week or two. Interestingly, it can strike as many as ten days after eating shiitake mushrooms, which is why people may not make the connection. One unfortunate man suffered on and off for 16 years before a diagnosis. Hopefully, a lot of doctors will watch this video, and if they ever see a rash like this, they’ll tell their patients to cook their shiitakes.

    [ad_2]

    Michael Greger M.D. FACLM

    Source link

  • Creamy Garlic Parmesan Brussel Sprouts and Broccoli – Oh Sweet Basil

    Creamy Garlic Parmesan Brussel Sprouts and Broccoli – Oh Sweet Basil

    [ad_1]

    A creamy sauce is the key to our perfect brussel sprouts and broccoli recipe, plus buttery sautéed mushrooms and crisp, salty bacon! It the best easy vegetable recipe.

    My mom LOVES mushrooms sautéed in butter. She loves caramelized mushrooms and mushroom soup, but nothing really sold me on the power of a little ‘shroom’ until now. This is the absolute best recipe for brussel sprouts AND their famous green and stalky cousin, broccoli. As the flavors blend and melt together under the blanket of a silky and creamy white sauce the nuttiness from the nutmeg will take over and everyone will be salivating for just one little bite.

    It was a Sunday and my plans for dinner ended up being a waste, so I quickly shifted gears and began pulling the leftovers into a new concoction, one I hoped would be decently received.

    I had:

    Broccoli

    Brussel Sprouts

    Cream

    and Mushrooms.

    But I was feeling a bit insecure. I mean, do broccoli and brussel sprouts really hold up next to one another?

    And hold up they have! This is one of my very favorite recipes to make. If it was 20 years ago I’d have given a hard pass on those brussels, heck probably the broccoli too, so why was I willing to play the game now?

    Because of that sauce.

    It’s rich and creamy without drowning the vegetables. And I’m convinced that it actually makes you happier when you combine vibrant color with an opposite sauce and texture. For some reason it really does go from being ok to delicious!

    How to Make This Recipe

    a photo of a large skillet full of cooked brussel sprouts, broccoli, mushrooms, and crispy bacon all mixed with a creamy sauce.

    Ingredients for Creamy Brussel Sprouts and Broccoli

    This veggie recipe is simple but totally loaded with flavor. Here is what you will need:

    • Bacon
    • Butter
    • Brussels Sprouts
    • Broccoli Florets
    • Baby Bella Mushrooms
    • Garlic Seasoning: like Johnny Garlic Spread or Kinder Buttery Steakhouse Rub
    • Heavy Cream
    • Buttermilk
    • Parmesan Cheese
    • Salt and Pepper

    The measurements for all these ingredients can be found in the recipe card at the end of this post.

    a photo of cooked brussel sprouts and broccoli with sliced mushrooms and crispy bacon bits in a saute pan

    How to Make Creamy Brussel Sprouts and Broccoli

    1. Prep: Preheat the oven.
    2. Bacon: Cook the bacon in a cast iron skillet on the stove top until crispy. Set aside on a plate lined with a paper towel. Let it cool slightly and then chop into small pieces.
    3. Sauté: Leave some of the bacon grease in the cast iron skillet and add butter. Add the veggies and garlic seasoning and sauté until brown.
    4. Sauce: Add the cream and buttermilk and stir until the veggies are coated. Season to taste with salt and pepper.
    5. Combine: Add the chopped bacon and stir to combine and then top with the parmesan cheese.
    6. Bake: Place the skillet into the oven and bake for 10 minutes.

    Keep scrolling down to the recipe card to see all the instructions in complete detail for this recipe.

    a photo of a cast iron skillet full of creamy brussel sprouts and broccoli mixed with crispy bacon bits and sliced mushrooms

    Variations or Substitutions

    This recipe is very flexible and totally open to variations or substitutions. One variation that is delicious is to add some lemon to the dish. Add the zest and juice from half a lemon for extra bright pop of flavor. If you want to add a little heat, add a pinch of red pepper flakes.

    I would keep the bacon and mushrooms for those added delicious flavors, but the vegetables could be swapped for others such as asparagus, peas, cauliflower or spinach. If you aren’t a parmesan fan, exchange it for swiss, gruyere, white cheddar or mozzarella.

    Pairing Options

    Tips for Making This Recipe

    • I recommend cooking bacon on the stove top for maximum crispiness.
    • Depending on the size of the brussel spouts, cut brussels in half or quarters so they are about the same size.
    • Use some of the leftover bacon grease to sauté the vegetables to add even more flavor.
    • Don’t overcook the vegetables when sautéing them or they will just end up as mush after they are baked.
    • Grate your own parmesan cheese for the best flavor and texture.
    a photo of sauteed mushrooms, brussel sprouts and broccoli mixed in a creamy sauce with crispy bacon bits.a photo of sauteed mushrooms, brussel sprouts and broccoli mixed in a creamy sauce with crispy bacon bits.

    Why You Will Love This Recipe

    Flavor: The flavors of bacon, cream, parmesan and garlic all coating those delicious vegetables is just out of this world!

    One Pan: Every part of this recipe is done in the one pan. No extra dishes to clean!

    Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.

    Quick: This side dish is ready in less than 30 minutes!

    Texture: The contrasting textures of the crispy bacon, tender vegetables with the creamy sauce is so amazing!

    Low Carb: With only 6 grams of carbs, this is great low carb side dish option.

    Storage Tips

    Leftover creamy brussel sprouts and broccoli should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.

    Reheat this dish on the stove top over medium heat until heated through. Add a little more cream and buttermilk to keep it from drying out.

    a photo of halved brussel sprouts, sliced mushrooms, broccoli florets and crispy bacon bits being sauteed in a cast iron skillet with a creamy saucea photo of halved brussel sprouts, sliced mushrooms, broccoli florets and crispy bacon bits being sauteed in a cast iron skillet with a creamy sauce

    This creamy garlic and parmesan brussel sprouts and broccoli recipe is easy enough to accompany a weeknight meal but decadent enough to make for a special dinner. This vegetable side dish is going to be a new favorite in your house!

    More Vegetable Side Dishes:

    Servings: 8

    Prep Time: 15 minutes

    Cook Time: 10 minutes

    Total Time: 25 minutes

    Description

    It’s a creamy sauce seeping into the most bright and wonderful dish of Brussel Sprouts and Broccoli with little buttery sautéed mushrooms bringing a little earthy umami flavor to this decadently easy vegetable recipe.

    • Heat the oven 400 degrees.

    • Place a cast-iron skillet on the stove top and add the bacon turn to medium heat and cook flipping halfway through until crisped set aside on a paper, towel, line plate and then chop into small pieces.

      6 Slices Bacon

    • Drain all but 1 tablespoon of the bacon out of the cast-iron and add the butter in.

      3 Tablespoons Butter

    • Add all the veggies and the seasoning and cook, stirring occasionally until beginning to brown.

      2 Cups Brussel Sprouts, 2-3 Cups Broccoli Florets, 1 Cup Baby Bella Mushrooms, 1 Tablespoon Garlic Seasoning

    • Pour in the heavy cream and buttermilk and stir to coat, then season well with salt and pepper.

      1 Cup Heavy Cream, 1/2 Cup Buttermilk, Salt and Pepper

    • Add the bacon back in and stir, and then top with all of the Parmesan cheese and place in the oven for about 10 minutes.

      1 Cup Parmesan Cheese

    You can use all buttermilk, all cream or any combination

    Serving: 0.5cupCalories: 243kcalCarbohydrates: 6gProtein: 10gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 51mgSodium: 974mgPotassium: 288mgFiber: 1gSugar: 3gVitamin A: 811IUVitamin C: 39mgCalcium: 216mgIron: 1mg

    Author: Sweet Basil

    Course: 200+ Easy Side Dish Recipes Every Mom Needs

    Recommended Products

    [ad_2]

    Sweet Basil

    Source link

  • Fall Foraging: 6 Easiest Fruits and Mushrooms to Forage in the Autumn

    Fall Foraging: 6 Easiest Fruits and Mushrooms to Forage in the Autumn

    [ad_1]

    While spring and summer offer a bounty of wild food treasures, there is a cornucopia of good things to forage in fall. Fruits like native aronia and pawpaw, and imported and notoriously stinky ginkgo, ripen on trees and shrubs. Hen of the woods, one of the most delicious and easiest of mushrooms to identify, begins to appear at the base of hardwoods. Even as winter arrives and days contract with cold, wood ear mushrooms remain in season when the weather is damp. For anyone newly curious about wild food to forage or to grow (in the case of the fruit), here are six fall forages that make the season exciting. They are sustainable to gather, and easy to identify.

    Photography by Marie Viljoen.

    Aronia

    Above: Aronia melanocarpa is also known as chokeberry.

    Like apples, the fruits of aronia are known botanically as pomes. Like apples they are ready to harvest in early fall. Darkly tannic when underripe, aronia has a long season, and begins to turn black and juicy in late August. The fruit persists well after frost and is also sweeter after a cold snap’s bletting. It can be gathered earlier, but wait until entire clusters are a midnight purple; any hint of red means they are unpalatably acerbic, giving the shrub that chokeberry common name. (Scarlet-hued fruit are a different species, Aronia arbutifolia, and can be used in the same way, but yield less juice.)

    Above: Ripe and juicy aronia.

    Around mid-September (where I live), the first forage of aronia is plump and mouth-puckering, but ideal for juicing through a foodmill. Freeze the juice in ice trays and store in bags or a container. The frozen cubes of aronia juice can be used like red wine in cooking, adding depth and complexity to slow-cooked stews and braises. An ounce of juice shaken into a cocktail gives it an antioxidant-rich backbone (aronia in supplement form is big business). A staple is my kitchen is slow-fermented aronia, dried, and used in baking and cooking like raisins. To ferment the fruit I cover it in sugar in a jar, let it sit for weeks to months—the lid on loosely—before straining it off and bottling the syrup (you can use this elderberry syrup method for the aronia syrup). The delectable, leftover fruit is air-dried slowly on trays and it keeps indefinitely.

    Above: A foodmill is very handy for processing aronia for juice (to freeze and use later).

    Above: Dried, fermented aronia in holiday marzipan loaves.

    Ginkgo

    Above: Friend, or foe? Ginkgo fruit is notoriously stinky.

    Roasted ginkgo “nuts” might be the ultimate bar snack.

    New York City’s streets and parks are richly planted with Ginkgo biloba. The trees’ tolerance of pollution and their vivid fall color make them a beloved ornamental. Female ginkgo trees bear heavy crops of fruit, which drops to the grass or sidewalk beneath when ripe. This is one of the smelliest times of the urban year. Aside from knowledgable East Asian connoisseurs who gather the fallen fruit to process in late fall (and city-dwelling raccoons and possums who love the reeking pulp), few urbanites love ginkgo for these odiferous weeks. But hidden inside that fruit is a nut-like shell. And inside that shell is a delectable treat: a pistachio-green kernel that tastes something like a roast chestnut crossed with tofu.

    [ad_2]

    Source link

  • Chicken Wild Rice Soup

    Chicken Wild Rice Soup

    [ad_1]

    Chicken and Wild Rice Soup is a cozy, one-pot comfort dish with a slow-simmered flavor.

    Tender chunks of chicken and wild rice are simmered in a rich and creamy soup loaded with tender veggies.

    Chicken Wild Rice Soup in a bowl with a spoonChicken Wild Rice Soup in a bowl with a spoon
    • Creamy Chicken and Wild Rice Soup is cozy, delicious, and will satisfy the heartiest appetites.
    • It’s easy to make in just one pot.
    • Wild rice and chicken soup is a heartier version of chicken noodle soup but is just as welcome on rainy days and sick days.
    butter , flour , onion , thyme , garlic , oil , broth , corn , chicken , wild rice , mushrooms ,cream , chicken broth base , parsley , carrots and celery with labels to make Chicken Wild Rice Soupbutter , flour , onion , thyme , garlic , oil , broth , corn , chicken , wild rice , mushrooms ,cream , chicken broth base , parsley , carrots and celery with labels to make Chicken Wild Rice Soup

    What You’ll Need For Chicken Wild Rice Soup

    Chicken: I use rotisserie chicken or leftovers. You can also chop chicken breast, lightly brown it in olive oil, and let it simmer in the soup for the last 15 minutes of cooking time.

    Wild Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.

    Vegetables: I add carrots, celery, onions, and mushrooms for lots of flavor.

    Variations: This chicken wild rice soup recipe is perfect for tossing leftover rice or veggies from the fridge. desired.

    adding flour to vegetables to make Chicken Wild Rice Soupadding flour to vegetables to make Chicken Wild Rice Soup
    adding rice , seasonings and broth to vegetables to make Chicken Wild Rice Soupadding rice , seasonings and broth to vegetables to make Chicken Wild Rice Soup
    adding chicken , cream , corn to pot to make Chicken Wild Rice Soupadding chicken , cream , corn to pot to make Chicken Wild Rice Soup

    How to Make Chicken Wild Rice Soup

    Chicken wild rice soup is a cozy comfort dish you can cook and serve from one pot.

    1. Soften veggies: In a Dutch oven or large pot, soften the vegetables. Add flour and cook (recipe below).
    2. Simmer rice: Add broth, wild rice, bouillon, thyme, and pepper and simmer until tender.
    3. Add chicken: Stir in corn, chicken, cream, and parsley, and simmer just long enough to blend the flavors. Season to taste before serving.
    taking a spoonfull of Chicken Wild Rice Soup out of the pottaking a spoonfull of Chicken Wild Rice Soup out of the pot

    Storing Leftovers

    The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating.

    • Keep leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days.
    • Freeze for up to 4 months. Thaw in the fridge overnight.

    More Chicken Soups To Love

    Did your family love this Chicken and Wild Rice Soup? Leave us a rating and a comment below.

    Chicken Wild Rice Soup in a bowl with a spoonChicken Wild Rice Soup in a bowl with a spoon
    5 from 29 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Chicken Wild Rice Soup

    Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    Dutch Oven with white backgroundDutch Oven with white background
    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    • In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.

    • To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.

    • Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.

    • Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.

    • Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.

    • Taste and season with additional salt or pepper if desired.

    *Important Note For Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream. Vegetables – As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies. Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don’t have any dietary restrictions! Thickness- This recipe can be a little bit thick, depending on the brand of rice. If needed adjust the consistency with chicken broth or milk if needed. Leftovers: The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating. Refrigerate for up to 4 days or freeze for up to 4 months.

    Calories: 335 | Carbohydrates: 30g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 136mg | Potassium: 674mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3891IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Chicken, Dinner, Entree, Main Course, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated dishes of Chicken Wild Rice Soup with a titleplated dishes of Chicken Wild Rice Soup with a title
    rich and creamy Chicken Wild Rice Soup in the pot with writingrich and creamy Chicken Wild Rice Soup in the pot with writing
    easy to make Chicken Wild Rice Soup with writingeasy to make Chicken Wild Rice Soup with writing
    Chicken Wild Rice Soup in the pot and plated with a titleChicken Wild Rice Soup in the pot and plated with a title


    [ad_2]

    Holly Nilsson
    Source link
  • Chicken of the Woods: An Edible Mushroom that’s Easy to Identify and Forage

    Chicken of the Woods: An Edible Mushroom that’s Easy to Identify and Forage

    [ad_1]

    The first time I saw a chicken of the woods, the massive mushroom was frilling the base of a dying oak tree. It was a hot summer day in Cape Town. I had never seen one and was nervous about diving in. I emailed pictures to a foraging friend in the United States. She called her friend Sam Thayer, the wild foods author. Identity confirmed. Back we went and collected some orange-and-white fans. That night, as my husband, my father, and I feasted, my mother abstained, with a look on her face that said plainly: Somebody has to drive you to hospital.

    Chicken of the woods is a hugely rewarding mushroom to find and eat. Here’s how to identify this easy mushroom for beginners and what to make with it once you have carried your treasure home.

    Photography by Marie Viljoen.

    Above: Almost four feet tall, the very mature chicken of the woods that started it all, in Cape Town, in 2011.

    Thirteen years and many “chickens” later, the anxiety I felt then seems silly. What else could it have been? Chicken of the woods has no toxic lookalikes. This electric-hued mushroom is unmistakeable. But a self-preserving seam of fear runs through all of us when faced with a possible (last?) supper of wild mushrooms.

    Above: A September 2021 chicken of the woods on Long Island’s North Shore.

    Chickens are ubiquitous across North America and other temperate parts of the world. Saprobic and parasitic tree pathogens, they fruit from mycelium in dying or dead hardwoods. They are polypores, with tiny, sponge-like pores beneath their caps, not gills.

    The Laetiporus genus to which chickens belong is still being parsed at a genetic level by researchers, which has resulted in name changes, reclassifications, and the differentiation of subspecies. Collectively, they are edible.

    Above: A young (and tender) June chicken near Chamonix, in 2019.

    Laetiporus sulphureus has vivid yellow pores underneath its cap, so it is commonly known as sulfur shelf (although I think of it as yellow chicken). The mushroom’s fan-like layers grow on upright or fallen tree trunks or large branches, but not on the ground. They cause heart rot in a tree.

    Above: Laetiporous cincinnatus, with cream-to-white pores, in August 2018, in Brooklyn.

    L. cincinnatus (white chicken) has white pores, and causes butt or root rot on oaks. Unlike its shelving yellow cousin, it can seem to grow on the ground away from a tree, but is actually fruiting from the roots.

    Above: Chicken of the woods has pores beneath its caps, not gills.

    While they are often associated with late summer and early fall, chickens also fruit in late spring and early summer, in a warm spell after rain.

    Above: Very young chickens on an oak in Maine, in May 2024. This is an ideally tender stage for collection.

    [ad_2]

    Source link

  • Blue Honey: What Is It and How To Make It

    Blue Honey: What Is It and How To Make It

    [ad_1]

    Mary Ekundayo

    Posted by Mary Ekundayo on 03/15/2024 in Alternative Medicine

    Blue Honey: What Is It and How To Make ItBlue Honey: What Is It and How To Make It

    If you have taken magic mushrooms before, then you can attest to their not-so-pleasant raw taste. However, did you know that there are ways to make your shroom experience more enjoyable? For example, you can brew them like tea to drink, cook them with other foods, or grind them to swallow in magic capsules.

    One other tasty solution for your mushrooms is to transform them into blue honey, also called magic mushroom honey. In this article, you’ll learn all you need to know about this sweet psychedelic delight. The most exciting part? You’ll learn how to make a jar or two for yourself. Let’s get started.

    What Is Blue Honey?

    In simple terms, blue honey refers to honey that is infused with psilocybin. Compared with other techniques of extracting psilocybin from psychedelic mushrooms, this honey is easy to prepare, store, and dose.

    The reason it’s called blue is because, more often than not, when it is prepared, one part of it turns blue. The prevailing explanation behind this phenomenon is that psilocin, the compound behind the psychedelic effect of psilocybin, turns blue whenever it’s exposed to oxygen.

    If this theory is true, the implication is that the bluer your honey, the less psychoactive it might be. The same can be said for mushroom tea. It turns into a more vibrant blue the longer the liquid is exposed to air.

    How To Make Blue Honey

    Blue honey is simple to make as long as you have mushrooms are available. Check out our guide on how to prepare yours in the comfort of your home.

    Ingredients

    • Honey (preferably runny honey)
    • Dried magic mushrooms
    • Coffee grinder or knife
    • Airtight glass jar

    Directions

    1. Grind the shrooms into fine powder to make it easy for the honey to extract the psilocybin.
    2. Pour in the honey and ground mushroom powder into the glass jar in alternate layers. You can start with a layer of magic mushrooms, then a layer of honey. Repeat this process until the ingredients are exhausted.
    3. Next, transfer the layered mixture into a bowl and mix thoroughly.
    4. Pour the mixture back into the glass jar, then store it in a cool and dry place for at least one month.

    How To Enjoy Blue Honey

    Blue honey is very versatile and can be enjoyed in so many ways. You can: 

    • Add it to your toast.
    • Add it to your cup of tea. However, ensure your hot tea cools down before adding your blue honey.
    • Add it to other foods that you normally take with honey.
    • Simply eat it on its own. 

    Benefits Of Blue Honey

    If you are skeptical about exploring blue honey, there are some upsides of this magic food that might change your mind. It tastes delicious, it is easy to microdose on blue honey, and its preparation doesn’t require any cooking. Its versatility makes it easy to add to a number of foods so you can choose your own adventure every time. 

    Other Things To Note About Blue Honey

    Following these practices will help you end up with high-quality magic mushroom honey:

    • Ensure you use thoroughly dry mushroom stems to make your honey last longer.
    • For a more potent result, use more magic mushroom powder.
    • The psilocybin potency is typically preserved for up to many years without degradation if it’s kept away from light, heat, and oxygen.

    When Not To Take Blue Honey

    The blue honey psilocybin experience is nothing short of powerful and rewarding. Nonetheless, you might need to steer clear of taking it if you are:

    • on prescription pills
    • experiencing anxiety, depression, or other forms of mental stress
    • pregnant or breastfeeding

    How To Know Your Blue Honey Dosage

    The psychedelic effect of your blue honey largely depends on the amount of the mushroom you use, so the potency will be different for different people. As such, you can only determine your dosage by consuming the honey in bits and monitoring its effect on you. Start small and work your way up to larger amounts. 

    After figuring this out once, you can tell how powerful your magic mushroom honey is and the safest quantity to take per time.

    Alternative Ways to Consume Mushrooms

    As you read through this article, you must have noticed that we mentioned other ways to make your magic mushroom less boring to consume. After trying out our blue honey recipe, feel free to explore the other options we have outlined below.

    Magic Mushrooms Capsules

    With handy tools like a capsule machine, empty capsules, and ground shrooms, you’ll get these done in no time. Pour the magic mushroom powder into the empty capsules and close them up using the capsule machine. Voila! Your capsules are ready to be swallowed. You can typically dose these out more accurately as well. 

    Magic Mushrooms Edibles

    You can add magic mushrooms to almost any food that you eat. However, the catch is never to add it during any cooking process to avoid destroying the psilocybin. For example, you can add shrooms to your sauces and toppings after cooking them. Other popular options include adding it to ice cream or a peanut butter and jelly sandwich. 

    Magic Mushrooms Tea

    Do the following to make a cup of shroom tea:

    • Cut your magic mushrooms into small pieces and throw them into a pan of hot water.
    • Let the shrooms simmer for about 20 minutes. Don’t let the water boil to preserve the psychedelic effect of the plant.
    • Strain out the mixture into a cup to get rid of the mushroom stems. 
    • Feel free to add ginger, honey, and other additives you normally put in your tea.

    Lemon Tek

    Lemon tekking is an increasingly popular way to consume shrooms. Some people claim it makes them stronger, but there is little scientific evidence to support this as of yet. Regardless, it’s a tasty and easy way to take shrooms. Here’s how it’s prepared:

    • Add some lemon juice to a glass cup.
    • Pour your ground magic mushrooms into the cup.
    • Let the mixture sit for some time.
    • Add some water and gulp down the drink. 

    Double Delight

    Magic mushroom honey is the perfect blend of the tasty honey world and the psychedelic adventure. Instead of dealing with bone-dry shroom stems, you get to enjoy them in a delicious way.

    However, just as you would do with any other psychedelic, ensure you start small when consuming blue honey to avoid overdosing. A good practice is to start with one teaspoon and slowly increase the quantity based on your tolerance level.

    Enjoy!

    [ad_2]

    Source link

  • Exploring the Potential of Psychedelics for Autism 

    Exploring the Potential of Psychedelics for Autism 

    [ad_1]

    Mary Ekundayo

    Posted by Mary Ekundayo on 03/28/2024 in Alternative Medicine

    Exploring the Potential of Psychedelics for AutismExploring the Potential of Psychedelics for Autism

    Autism Spectrum Disorder is a very serious developmental issue that affects and impairs someone’s ability to communicate and interact. Fortunately, researchers have identified that there might be a positive relationship between psychedelics and autism. 

    In order to fully understand this relationship, the Marijuana Doctors team will attempt to examine Autism Spectrum Disorder and how psychedelics can affect it. 

    What is Autism Spectrum Disorder (ASD)? 

    According to various research reports, Autism Spectrum Disorder (ASD) is a developmental disability that is caused by a difference in the brain. Autism Spectrum Disorder can either be genetic or could be caused by several unknown factors acting together. 

    Autism Spectrum Disorder can start manifesting before the age of 3, and most people with ASD often have issues communicating and interacting with people. People with ASD can either have restrictive or repetitive behaviors, and their way of life may be different from those without ASD. 

    Psychedelic Effects 

    Psychedelics belong to a drug class known as hallucinogenics. These classes of drugs have been saddled with the effect of triggering non-ordinary mental states, which can provide a change in perception, thoughts, emotions, and auditory senses. 

    The most common examples of these classes of drugs are LSD (lysergic acid diethylamide), psilocybin, and ayahuasca. A lot of research has been done regarding the use of psychedelic substances to aid personal and mental development like anxiety, depression, and post-traumatic stress disorder (PTSD), and the results have been fairly positive. 

    Psychedelics and Autism 

    Although psychedelic drugs have been used to treat personal and mental illnesses or disorders, their use in treating autism has been limited. However, researchers are trying to branch out fully into this area to extensively realize the connection and safety implications of psychedelics and their effect on autism. 

    Benefits Of Psychedelics On Autism Spectrum Disorder 

    Based on the limited data on the use of psychedelics on autism, we will be taking you through a few of the most significant benefits of psychedelics on autism. 

    It Can Help Modulate Serotonin Receptors in The Brain 

    Serotine is a neurotransmitter that actively works in regulating human emotion, mood, cognition, and other physiological functions. Psychedelics have been said to help modulate similar neurotransmitters, such as serotonin receptors, in the brain. 

    The interaction of the psychedelic with the serotonin receptors in the brain can help autistic people who have similar symptoms to those of depression, anxiety, and post-traumatic stress disorder (PTSD). 

    Neurochemical Effects 

    With the little research available on psychedelics, reports on it have shown that they tend to promote neuroplasticity. This is the ability of the brain to reorganize and form new neural connections on its own. These neural connections can explain the therapeutic feeling gotten from people who have conditions like anxiety, depression, and PTSD. 

    This will also have the potential to give this therapeutic effect to people suffering from autism. 

    It Helps Increase Brain Connectivity 

    The frequent use of psychedelics has been shown to help increase the functional connection between all of the brain regions that seem not to be strongly connected. This may help people with autism experience a more holistic and strong interconnected experience of consciousness. 

    Possible Risks and Side Effects of Psychedelics on Autism 

    Before anyone decides to use psychedelic substances to treat autism, the first thing that needs to be done is to research possible risks and side effects associated with it. 

    Here are some of the possible side effects associated with psychedelics:

    Psychological or Mental Distress 

    The use of psychedelics can alter or induce one’s emotional and mental health. The drug aims to work on these emotional experiences, and can sometimes intensify their feelings of confusion or anxiety. This might even be more dangerous for people with autism because they tend to be extremely sensitive in these areas. 

    It Can Cause a Change in Communication Patterns 

    Many people with autism already struggle with speech disorders and sometimes find it difficult to communicate effectively with others. Although one of the benefits of psychedelics on autism is to help improve communication skills, it can also be an issue. 

    Psychedelics work differently for everyone. For some, it helps with communication. For others, it can further increase their difficulty in expressing themselves.

    Increased Sensory Perception 

    The psychedelic effect works to help effectively heighten your sensory organs. This might cause a huge change in auditory and visual perception, which can be pretty overwhelming for people with autism because of their sensitivity to sensory stimuli. 

    Due to the limited research on the effects of psychedelics on autism, there’s nothing much we can offer at this point, but it is advisable to approach psychedelics with caution. Additionally, it should be under professional supervision. 

    Interactions Between Psychedelics and Other Drugs 

    As a person with autism, your first step before using psychedelic substances is to check how well they interact with the drugs that have been earlier prescribed to you by your medical professionals. 

    You must visit your doctor to be sure of how well your autism drugs and psychedelic drugs work together, as some interactions might have very negative effects. 

    The Future of Psychedelics and Autism 

    For now, we are only exposed to limited data on the research of psychedelics and how they particularly affect Autism Spectrum Disorder. However, moving forward, we are hoping that there will be more comprehensive research surrounding this topic. 

    This research will further focus on how exactly it works while monitoring their symptoms and the duration it takes to work. While this is important, making sure that these psychedelic treatments are made accessible and affordable to people suffering from autism should be of utmost importance. 

    There also needs to be proper sensitization of the public about autism. Providing information about autism, its causes, and how psychedelics have been developed to help tackle it to the public will further help healthcare professionals in their professional capacities. It can assist with how they approach people with autism spectrum disorder moving forward. 

    Final Words 

    Studies about psychedelics and their effects on autism are still in the early stages. A few reports have shown that there might just be a very positive correlation between them. However, approaching it needs a little caution. While evaluating the potential benefits, you should also take a look at the potential side effects to make sure that you’re on the right path. 

    Continuous research on this subject will be beneficial to individuals who have Autism Spectrum Disorder, and this might help improve their way of life making it easier for them to function among other people. 

    [ad_2]

    Source link

  • Poppy Seed Dressing

    Poppy Seed Dressing

    [ad_1]

    Poppy seed dressing is the perfect complement to green salads and is so easy to make!

    This creamy salad dressing recipe is sweet from the honey and tangy from the vinegar and Dijon mustard with a nutty crunch from the poppy seeds.

    jar of Poppy Seed Dressingjar of Poppy Seed Dressing
    • It comes together in minutes from simple ingredients.
    • It’s filled with fresh flavor without preservatives.
    • It’s creamy, sweet, and tangy, so it pairs well with green salads, spinach salads, or salads containing berries or fruit.
    oil , poppy seeds ,vinegar , garlic powder , mayonnaise , honey , mustard , salt and pepper with labels to make Poppy Seed Dressingoil , poppy seeds ,vinegar , garlic powder , mayonnaise , honey , mustard , salt and pepper with labels to make Poppy Seed Dressing

    Ingredients For Poppy Seed Dressing

    • Honey: Provides sweetness and balances the tang from the vinegar.
    • White Wine Vinegar: This adds a tangy flavor. If you don’t have white wine vinegar, use apple cider vinegar.
    • Garlic Powder: Adds a subtle garlic flavor. For a stronger garlic flavor, use 1 clove of minced garlic.
    • Mayonnaise: Is the base of this creamy dressing while oil makes it smooth.
    • Poppy Seeds: These add a hint of nuttiness and texture.

    Variations

    • Lemon juice or zest, pineapple, or orange juice can be added in small amounts.
    adding ingredients to bowl to make Poppy Seed Dressingadding ingredients to bowl to make Poppy Seed Dressing
    mixed ingredients in bowl to make Poppy Seed Dressingmixed ingredients in bowl to make Poppy Seed Dressing
    adding mayonnaise and poppy seeds to bowl to make Poppy Seed Dressingadding mayonnaise and poppy seeds to bowl to make Poppy Seed Dressing

    How to Make Poppy Seed Dressing

    This Poppy Seed Salad Dressing recipe pairs well with green salads of any kind and is a favorite on our strawberry spinach salad.

    1. Blend egg with vinegar on low (recipe below).
    2. Slowly add olive and canola oil until emulsified.
    3. Add remaining ingredients and mix until blended. Stir in poppy seeds and season to taste.

    Storage

    Store this poppy seed dressing recipe in a jar with a tight-fitting lid in the refrigerator for up to 3 days. Shake to recombine if separation occurs.

    More Salad Dressings To Make

    Did you try this Poppy Seed Dressing? Leave a comment and rating below!

    jar of Poppy Seed Dressing with a spoonjar of Poppy Seed Dressing with a spoon

    5 from 11 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Poppy Seed Dressing

    Poppy Seed Dressing is creamy and tangy and the perfect topping for spinach salad, or chicken wraps.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    • In a small bowl, whisk together white wine vinegar, honey, Dijon mustard, and garlic powder.

    • Gradually drizzle in the oil while whisking until incorporated.

    • Whisk in the mayonnaise and poppy seeds.

    • Season with salt & black pepper to taste.

    Store dressing in a tightly covered jar in the refrigerator for up to 3 days.
    Nutrition information is for 1 tablespoon of dressing.

    Calories: 82 | Carbohydrates: 4g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 45mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 0.05mg | Calcium: 14mg | Iron: 0.2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dressing
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Poppy Seed Dressing with spinach salad and a titlePoppy Seed Dressing with spinach salad and a title
    fresh Poppy Seed Dressing with writingfresh Poppy Seed Dressing with writing
    homemade Poppy Seed Dressing with writinghomemade Poppy Seed Dressing with writing
    jar of Poppy Seed Dressing close up and on a spoon with a salad and a titlejar of Poppy Seed Dressing close up and on a spoon with a salad and a title

    [ad_2]

    Holly Nilsson

    Source link

  • Marylander among those made ill by microdosing candies behind nearly 50 illnesses – WTOP News

    Marylander among those made ill by microdosing candies behind nearly 50 illnesses – WTOP News

    [ad_1]

    Food and Drug Administration officials said dozens of people have been made ill, including one person in Maryland, after consuming Diamond Shruumz.

    This image provided by the U.S. Food and Drug Administration shows Diamond Shruumz-brand products which have been recalled in June 2024. At least 48 people in 24 states said they got sick after eating Prophet Premium Blends LLC’s products including chocolate bars, cones and gummies, the U.S. Food and Drug Administration said Tuesday, July 2, 2024. One death is “potentially associated” with the outbreak and 27 people have been hospitalized, the agency said. (FDA via AP)

    Food and Drug Administration officials said dozens of people have been made ill, including one person in Maryland, after consuming Diamond Shruumz — a microdosing candy and gummy brand.

    Officials began an initial investigation on June 7, after receiving eight reports of illness connected with the brand’s chocolate bars. Those cases grew to include one unidentified Marylander by June 18, more than a week before the Santa Ana, California-based Prophet Premium Blends, issued a recall for the product.

    “As of July 1, 2024, a total of 48 illnesses have been reported from 24 states,” the FDA said in a July 2 update.

    Agency officials said that recalled products were sold online and in person at location across the U.S., including retails stores, smoke/vape shops and stores that sell hemp-derived products like CBD or delta-8 THC.

    The ingredient muscimol, which is found in some types of mushrooms, is believed to be linked with symptoms such as seizures, agitation, involuntary muscle contractions, loss of consciousness, confusion, sleepiness, nausea and vomiting, abnormal heart rates, and hyper/hypotension, reported by people who got sick.

    FDA investigators said they believe that a death may be related to consumption of one of the products, but the FDA has yet to confirm the details of that report.

    U.S. Centers for Disease Control and Prevention, FDA and America’s Poison Center investigators continue to look into the reports, and encourage anyone with symptoms to reach out to their health provider or the Health Resources & Services Administration Poison Help line at 1-800-222-1222.

    The Associated Press contributed to this report.

    Get breaking news and daily headlines delivered to your email inbox by signing up here.

    © 2024 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

    [ad_2]

    Ivy Lyons

    Source link