Shitake and Brussel Sprout Tacos

I don’t even know what to say about these.  They were quite possibly one of my favorite dinners I have ever made!  And I did it without the flavor enhancing help of oil making these bad boys 100% whole food.  I originally set out to make nut tacos but things got a little carried away and I ended up using the nut “meat” as more of a topping than the main filling.  I do apologize to those who like to follow recipes to a T because all of the spices in this yumminess are “to taste”.  Leif dug this and I even got our exchange student to eat his first round without Siracha–which is quite frankly a miracle since he puts it on EVERYTHING (including oatmeal and peanut better sandwiches).

Shitake and Brussel Sprout Tacos


  • water for sauté
  • 2-4 cloves diced garlic
  • 8 oz Shikate mushrooms sliced
  • 2 cups sliced brussel sprouts
  • coriander
  • cumin
  • chili powder
  • onion powder
  • garlic powder
  • cayenne
  • salt
  • pepper

For Walnut “meat”

  • 1 cup walnuts
  • salt
  • pepper
  • cayenne
  • chili powder


  • guacamole
  • cabbage for “shells”
  • grain of choice–we had a wild rice and quinoa mix
  • shredded greens of choice


  1. Heat water in a large skillet and add garlic when the water begins to simmer
  2. once garlic is slightly browned, add brussel sprouts and sauté for a few minutes
  3. Add mushrooms and spices and sauté until soft
  4. While mushrooms and sprouts are cooking, Put walnuts and spices in food processor and pulse until crumbled, set aside
  5. Mix up some guacamole–I just mashed some avo with lemon juice and garlic salt but make it however you like!
  6. Peel cabbage leafs to make “shells”
  7. To assemble, place bussel sprout and mushroom sauté in cabbage shell, add toppings–walnut meat, gauc, grains, and shredded greens.
  8. ENJOY!


Dodgy Diet Switch Number Dos

 A switch Complexity to Simplicity:

Seriously?  Hasn’t our food become MORE complex in the past ½ century?  It begins with our soil, which in many cases has been over used and improperly cared for.  Degradation of our soil means a loss of nutrients which transfers into the plants it produces.  A conventionally grown apple today contains 1/3 the iron as the same apple in 1940.  So you eat the apple and your body is like, “What the hell?  Where’s the iron?” so you eat another one, and another one…or more likely, grab a candy bar because the apple. “just didn’t do the trick”. In order to meet our nutritional needs, we’re having to eat more calories.  Excessive calories leads to excessive weight which makes way for disease.
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5 dodgy shifts in the way we do food.

With the risk of sharing too much from Pollan’s book, In Defense of Food, I have more to share!  For the next few days, I’ll be writing about the 5 big shifts in our food systems that Pollan points to as being at the root of our health crisis in the west.

Sometimes I start to feel a little helpless and hopeless in regards to our countires agricultural and food practices.  So, in response to these 5 changes, I’ll also offer my ideas/plans for countering these harmful practices.
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