Gemma recently launched her smash-hit book The Self Care Cook Book, a collection of 60 easy, healing, plant-based recipes including a fiery bean stew for the days when you feel a little under the weather, a calming miso pasta to give your gut flora a super-boost, and an indulgent chocolate pud because YOU DESERVE IT! 💫
We love her vision and are obsessed with her food! So much so that we invited her onto our video show #ThreeMinutesWithThreeSpirit to give us a bit of mushroom-based, Cinco de Mayo inspo! Et voilà… Spicy Shroom Tacos which pair perfectly with a delicious Livener Margarita 🍹
Spicy Mushroom Tacos
- 8 mushrooms sliced
- 2 garlic clove chopped
- 1 red chili
- Handful of kale sliced
- 1 tsp coconut yoghurt
- 1/4 cucumber finely diced
- 1/4 tsp smoked paprika
- Olive oil
- Walnuts chopped
- Spinach leaves
- Small tortilla wraps or taco shells
Fry the mushrooms, garlic, chilli and kale in oil for a few minutes. Season and add a fresh squeeze of lemon.
For the tzatziki, mix all ingredients together and season to taste!
To assemble; warm the taco or tortillas. Load with fresh spinach leaves. Add the tzatziki and the shroom filling. Add a slice of avocado and another drizzle of tzatziki.
Top with chopped walnuts and lemon zest.
|Fresh lime juice||15||0.5|
|Monin 'Triple Sec' syrup||7.5||0.25|
|Pink Himalayan salt|
Chill your glass before if you can. Wet half of the rim of the glass with a lime wedge, and coat it with pink Himalayan salt. To do this, add a bit of salt to a saucer, and push the wet side of the rim into it to coat it.
Add all of your ingredients into an ice-filled cocktail shaker and shake hard! You can use a sturdy glass jar if you haven't got a shaker.
Strain through a tea strainer into your glass, and garnish with a slice/wedge of lime. Ice is optional. Enjoy!
If you are short of time and want to pop and pour, look to a chilled bottle of Blurred Vines Spark for uplifting, pink bubbles with a lick of cayenne chili to compliment your spicy tacos!