Episode 45: Cancer, Mushrooms + Seaweed

Recipe: Mushroom Stroganoff

Life happens and we’re constantly and rapidly producing new cells…

Like 2 MILLLION per second- go us!

In our modern world, we’re flooded with toxins, stress, exhaustion, and normal every day metabolic waste.

Cancer (abnormal division of cells with no apoptosis) has been in our world for a long time, but never to the degree and frequency we are seeing today. 

If we aren’t minimizing our exposure to these toxins, lowering stress, bringing in yin restorative practices, and nourishing our bodies with healing foods, this toxicity sabotages our healthy cells (aka free radicals) and can mess with the cell’s DNA so it does not go through apoptosis (cell death).

But don’t fret!

We’re equipped to clear these abnormal cells…. IF we give ourselves the proper nutritional and emotional support.

By clearing stuck energy (physically + emotionally), supporting detoxification organs, and replenishing the body with cancer healing foods, we can clear cancer out of the body and simultaneously repair damage. This way it won’t turn into a cancer diagnosis down the line.

So bottom line is: we’re supporting and healing our bodies from cancer all the time… THIS IS PREVENTION!

If you’ve been diagnosed in the past or are going through treatment now… we have some amazing foods and advice to help you!

Join Cara + Megan in Episode 45 of Simply Seasonal:

  • How to nourish yourself for cancer prevention and healing 
  • How to eat if diagnosed with cancer 
  • How seaweed helps maintain a healthy body and support after chemo or radiation 
  • Foods to help repair cell damage and clear toxins  
  • Why mushrooms can help cellular die off 
  • A delicious recipe packed with mushrooms

Balance, heal, thrive,
Cara + Megan

If you find this episode helpful, please share with your friends.

Want to learn more after the episode?

Mushroom Stroganoff

  • Servings: 4
  • Difficulty: easy
  • Print
Simple Tip: “Always cook with Seasonal foods to balance, heal, and thrive!” xoxo Cara + Megan


  • 2 Tbl olive oil
  • 1 shallot, thinly sliced
  • 8 oz. small container baby Bella mushrooms, sliced
  • 8 oz. small container white mushrooms, sliced
  • 3 oz.small container shitake mushrooms, sliced
  • sea salt + pepper
  • 3 Tbl butter
  • 2 cloves garlic, minced
  • 1 Tbl fresh thyme, finely chopped
  • 2 Tbl fresh sage, finely chopped
  • 1 cup white wine
  • 1 heaping Tbl whole wheat flour (or Arrowroot if GF)
  • 1 cup beef bone broth or other liquid of choice
  • 1 Tbl dijon mustard
  • 1 Tbl Worcestershire
  • 1/2 cup fresh parsley, chopped


  1. Heat olive oil in a large heavy skillet. Add shallot and cook for 2 min until fragrant. Add mushrooms and let cook, untouched for about 5 minutes so that they brown.
  2. Begin to move the mushrooms around. Season with salt and pepper. Add butter, garlic, thyme and sage. Cook another 5-7 min.
  3. Remove half of the mushrooms into a bowl and reserve to the side.
  4. Add 1/4 cup of wine to pan to deglaze, scrapping any brown bits from bottom of pan.
  5. Add flour to pan and mix into remaining mushrooms to thicken.
  6. Add remaining 3/4 cup wine and broth.
  7. In a small bowl, whisk together dijon and worcestershire until no clumps. Add to sauce. Let simmer for 5 minutes or so until combined.
  8. Stir back in reserved mushrooms and parsley.
  9. Serve over faro or egg noodles.

If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.


Megan + Cara

Balance, heal, thrive,
Cara + Megan

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