Live with Susan Jane

Welcome back my kitchen fireflies!

More veggie sorcery today. If you missed my live class, here it is! (Although it’s axed for brevity my friends! Any missing deets are below).

As many of you know, shrooms are one of my top three foods. That meaty umaminess and affordability make them particularly attractive to health divas like me. Chestnut, shiitake, teeny button ones, Portobello, Hen of the Wooods – all are certain to drive hot-blooded foodies wild. There’s a reason for that. Try this week’s recipe and see for yourself.

Want to join my other live classes? Or access my catalogue of kitchen demos here on Substack?

And if you fancy mainlining more shroomy magic, check out these shroom kebabs made from thinly sliced king oyster mushrooms.

Or watch me making Portobello shawarma with ready-bought flatbreads and red onion pickle.

There’s also this unmissable staple for every family’s armory … mushroom and chickpea mince. And an easy veggie burgers for those who like to continue BBQing during the winter months!

I love you being here, nourishing your body and your brain. We are our best selves when we treat our bodies like the prize-winning trophy it is. Be good to your body – you are the one who has to live in it.

I live for food that excites my taste buds, but also my body’s mechanics. I love feeling strong. I need my battery fully charged to cope with life’s stressors. I want to keep my skin glowing and my toes tingling. I can’t do that on a compromised or substandard diet, frankly. Eating well is as important to me as breathing clean air.

Know what I mean?

See you next week, for some festive recipes to kick off the silly season. Let’s keep your liver on speaking terms with you!

Much love, light, and tinsel to you,

Susan Jane

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// Shroom Larb with Chilli, Mint and Lemongrass //