John Myers
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Coconut – Spinach with Mushrooms with Parsley – Buckwheat
The perfect coconut – spinach with mushrooms with parsley – buckwheat recipe with a picture and simple step-by-step instructions.
- 500 g Fresh spinach
- 300 g Fresh brown mushrooms
- 1 small Diced onion
- 1 small Coconut fat “mild”
- 1 packet Coconut cream
- 1 packet Vegetable salts
- 1 packet Pepper
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- 2 cups Buckwheat
- 4 cups Vegetable broth
- 1 handful Sliced parsley
Coconut spinach with mushrooms
- Sort the spinach, wash, spin dry and cut. Brush the mushrooms and cut them into slices. Peel and dice the onion and toss in the coconut oil.
- Then add the cut mushrooms first, toss them a little and then add the spinach and toss a few times. The spinach collapses shortly thereafter. Now season the whole thing with vegetable salt and pepper from the grinder. Finally, top off with the coconut cream.
Buckwheat …
- At the same time, boil in the vegetable stock, cook and let it soak a little. Then strain (if there is still moisture at all) put in a bowl and sprinkle with the petesil.
- Enjoy your meal
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