There Are Days When Only Comfort Foods Will Do

Sometimes I just crave comfort foods. Like today… it’s a gray, wintry morning and I thought about how I should be really good and start the day with a nutritious green smoothie. I have a couple of bananas that are borderline overripe and would be put to good use in a smoothie, along with the spinach that’s in my refrigerator. Maybe later.

But for this morning…

My psyche and tummy were calling for something warm and comforting to start the day. I did start out with half a pink grapefruit. Something fresh helps to alkalinize my system. I just ran out of BarleyMax (my order should come today) and I miss it. It's what I take every morning, first thing. The grapefruit perked me up, including my taste buds.

I remembered a veggie Benedict recipe that I’ve made in the past and thought about the fresh mushrooms in the fridge. Instead of the cooked sauce this recipe calls for, I recently came across a raw walnut gravy that is incredibly easy and delicious. This was sounding better all the time.

I’m happy to present this mushroom recipe to you for your healthy comfort food eating pleasure:

Mushrooms Benedict

First of all, sauté over medium heat as many mushrooms as you’d like with a dash of olive oil and good salt and pepper. I used baby portabellos. Cook until they are nicely browned.

While the mushrooms are cooking, make the walnut gravy. Add the following ingredients to your blender or food processor:

• ½ cup walnuts
• ½ cup water
• 1 clove garlic
• 1 tablespoon tamari

Blend until smooth and creamy. In my wonderful high-powered blender, this blended up in no time. If you have a regular blender, it will take longer.

To assemble the recipe, toast some good whole-grain bread. Cover with the sautéed mushrooms, sliced tomatoes, the walnut gravy, and feel comforted.

This recipe is adapted from Dr. John McDougall’s website where the McDougalls credit Caldwell B. Esselstyn, Jr., MD’s book Prevent and Reverse Heart Disease. It makes an easy and delicious topping for this recipe, as well as grains, potatoes or vegetables.

The leftover sauce (if there is any!) can be stored in the refrigerator and gently heated when you want to eat it again… which will likely be soon, as it’s so good. I haven’t tried it on a salad, but that sounds good and you wouldn’t want to reheat it, of course.

In the winter or in challenging economic times or if we’re just feeling a little low, healthy comfort food can nurture and nourish us. We don’t have to abandon our healthy eating values and can often adapt less-than-nutritious recipes and turn them into something satisfying, healthful and delicious.

Click here for my review of a nondairy "cheese" sauce recipe.

Here is a recipe for super delicious Veggie Benedicts that you'll be proud to serve your family or guests.

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