Organic Food: Variety Is the Spice of Life (Part 1)

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By Emma Snow

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People are creatures of habit and largely base choices on that which is familiar. Although some habits are good, cooking the same types of food over and over zaps creativity and breeds indifference in the kitchen. 

Food is not only necessary for survival. It is also a main source of enjoyment. Making the most of our meals increases pleasure and happiness. If your dinner hour is humdrum, bring something less predictable home from the market. 

One sure way to add variety to your meals is by broadening your selection of mushrooms. Mushrooms add flavor, texture and nutrition to appetizers, soups, salads and entrées. The possibilities are endless, and the results are fabulous.

Mushrooms are high in fiber and protein, and they provide vitamins such as thiamine (B1), riboflavin (B2), niacin (B3), biotin (B7), cobalamins (B12) and ascorbic acid (C), as well as minerals like iron, selenium, potassium and phosphorus. 

Maitake, shiitake and reishi mushrooms are being researched for their potential anticancer, antiviral and/or immunity-enhancement properties. 

Tune in tomorrow for Part 2 of this article.

Emma Snow is a gourmet and freelance writer for Gourmet Living and BBQ Shop.

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