October is Breast Cancer awareness month and every year the Power of Pink campaign gives all of us an opportunity to pay it forward.
The campaign is running an initiative with the South African Mushroom Farmers’ Association (SAMFA), Pick n Pay and Thermopac. The initiative was launched 9 years ago when global research started indicating that fresh mushrooms could play an important role in the fight against breast cancer.
If you buy sliced or whole fresh white button mushrooms in pretty pink 250g punnets from all Pick n Pay stores nationally you will be giving the gift of hope to breast cancer survivors who cannot afford breast prostheses. R1 from each punnet sold goes to Reach for Recovery to buy silicone breast prostheses, thus empowering survivors to regain their self-esteem, dignity and confidence after a mastectomy.
Here is a quick recipe for you to try out with your mushroom purchase this month.
Salmon, mushroom and turmeric kedgeree (fish)
Serves 4
Ingredients
300g salmon fillets
30ml avocado oil
250g button mushrooms, sliced
5 spring onions
5ml mustard seeds
10ml mild or medium curry powder
5ml turmeric
250g brown basmati grain white rice, cooked
1 can lentils, drained
2 eggs, hardboiled and quartered
30g flat leaf parsley, chopped
salt and milled black pepper
To serve:
lemon wedges
Method
Heat a dry pan until hot and sear the salmon fillets, skin side down, for 2 minutes. Turn fillets over cook for 2-3 minutes (depending on thickness). Set aside. Heat the oil in a pan and gently fry the mushrooms for 2-3 minutes. Add the spring onions and mustard seeds and cook for 2 minutes. Stir in the curry powder and turmeric and cook for 2 minutes. Add the rice and lentils. Flake the reserved salmon and gently combine add to the mushroom and rice mixture with the eggs and parsley. Season with salt and pepper.
