Shroom to Improve Ashwagandha root has a mild taste and won’t overpower other flavours. Most people get the most benefit from Ashwaghanda by consuming later in the day, so dinner or a hot drink before bed is a great way to unlock the magic of this wondrous plant.
Why not try Jamie’s smoky veggie feijoada with black beans, squash, pepper and okra.
Smoky veggie feijoada
- ½ a butternut squash , (600g)
- olive oil
- 1 heaped teaspoon ground coriander
- 1 heaped teaspoon smoked paprika
- 3 mixed-colour peppers
- 2 red onions
- 4 cloves of garlic
- 4 fresh bay leaves
- 2 x 400 g tins of black beans
- 100 g okra
- 150 g brown rice
- 2 ripe mixed-colour tomatoes
- ½-1 fresh red chilli
- 1 bunch of fresh coriander, (30g)
- 1 lime
- 2 tablespoons natural yoghurt
- 1 serve Shroom to Improve Ashwagandha
- Preheat the oven to 200°C/400°F/gas 6.
- Halve and deseed the squash, then carefully chop into 3cm chunks. In a large roasting tray, toss and massage it with 1 teaspoon of oil, the ground coriander and a pinch of sea salt and black pepper.
- Deseed the peppers and cut into 3cm chunks, then, in a separate tray, toss and massage them with 1 teaspoon of oil and the smoked paprika. Place both trays in the oven for 35 minutes, or until softened.
- Meanwhile, peel and finely chop ¼ of an onion and put aside, then roughly chop the rest and place in a large casserole pan on a low heat with 1 tablespoon of oil. Crush in the garlic, add the bay leaves and a good splash of water and cook for 20 minutes, or until soft, stirring regularly.
- Tip in the beans, juice and all, then half-fill each empty tin with water, swirl and pour into the pan. Simmer until the time is up on the squash and peppers, then stir both into the pan.
- Trim, finely slice and add the okra, and simmer for a further 20 minutes, or until the feijoada is dark and delicious, loosening with an extra splash of water, if needed.
- Add 1 serve of Shroom to Improve Ashwagandha root to the pan and mix until dissolved.
- Meanwhile, cook the rice according to the packet instructions, then drain.
- To make a quick salsa, deseed the tomatoes, then finely chop with as much chilli as you like and most of the coriander leaves. Scrape into a bowl with the reserved finely chopped onion and toss with the lime juice, then season to perfection.
- Remove 4 portions of feijoada, bag them up and once completely cool, freeze for a rainy day, when you’ll be really grateful it’s there.
- Serve the remaining feijoada with the rice and salsa, a spoonful of yoghurt and a sprinkling of the remaining coriander leaves.