1/2 cup oyster mushrooms
1/2 red bell pepper
2 Tbsp. chopped onion
5 green olives
2 Tbsp. grape-seed oil
Chop mushrooms, onions and pepper and pit olives.
Heat a pan to medium heat and add oil.
Cook onions until golden brown then add peppers and olives.
Cook for about 2 minutes.
Add mushrooms and cook for 5 to 7 minutes.
2 burro bananas (or green bananas)
4 cups water
1/2 tsp. sea salt
Peel burro bananas.
Boil burro bananas with sea salt 7 to 10 minutes or until soft (keep in pot after cooking).
1/4 cup watercress
1 plum tomato
1 Tbsp. fresh dill
1 Tbsp. cilantro
1/2 Tbsp. key lime juice
1/2 Tbsp. coconut oil (optional)
Rinse watercress, dill and cilantro and pat dry.
Chop watercress, dill and cilantro and place into a bowl.
Add remaining ingredients and mix.
Remove the burro bananas and place on the plate with the mushrooms and the side of salad.