by Mason Taylor
July 28, 2021
Our favourite immune boosting tonic herbs
by Farley D May 16, 2019 1 min read
These yummy onions are a match made in heaven with our Mason's Mushrooms blend (however if you don't have any Mason's on hand, try any of the other mushies, they will also work a treat). Particularly delicious on toast (try serving up with some fresh greens and a protein), or as a side to any meal, these onions pair wonderfully with roast meats or pan-fried tempeh.
Mason's Mushrooms is a gut-friendly medicinal mushroom blend, containing eight potent immune-supporting mushrooms. Let's get started:
(this will make two generous cups)
1.5kg red onions (you can also use brown or white onions), peeled and finely sliced
1⁄4 cup maple syrup
1⁄4 cup balsamic vinegar
2 tbsp SuperFeast Mason’s Mushrooms
salt to taste
1. Heat a saucepan over medium heat, sweat onions for 15 - 25 mins, stirring occasionally. Keep covered with the lid unless stirring.
2. Once onions start to soften, add maple, balsamic, Mason’s Mushrooms and salt.
3. Reduce heat to low and leave uncovered, stirring regularly, until sticky and dark in colour,
about 20-30 mins.
4. Taste for the balance of salty, sweet and sour - add more salt to taste if necessary.
5. Store in a glass jar in the fridge.
Thanks to the beautiful Heidi Flora for this simple, yet delicious recipe.
Farley is the SuperFeast marketing magician and eco queen. Farley has a deep love and respect for this planet we call home and is always exploring innovative ways to reduce waste and support the sustainability of her personal and professional practices. Farley is happiest when listening to Simply Red and sipping on a hot cacao tonic drink. He shou wu, tremella, astragalus and ashwagandha are among Farley’s favourite herbs, of which she has on high rotation throughout the day. A grounded taurean, Farley appreciates beauty and design and loves the sun and oceanic air. You can find Farley rocking loud patterns and sporting quirky socks on any given day. A true angel and beloved part of our SuperFeast team.
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