SAMFA & Pick n Pay Team Up to Bring Hope with Power of Pink Campaign
Cancer is hard. The diagnosis, the treatment, the recovery. And with breast cancer, the loss of a breast too. It’s a very personal wound that often changes a woman’s perception of her femininity, self-worth and sense of belonging.
That’s where Reach for Recovery (R4R) and the South African Mushroom Farmers’ Association (SAMFA) are stepping in. All forms of breast reconstruction and external breast prostheses are very expensive, and many women who have survived the trauma of breast cancer simply cannot afford them.
Here’s a solution that assists our brave survivors
Every year, SAMFA funds this important, dignity-bolstering work through their Power of Pink campaign. Throughout October, fresh mushrooms are sold in pink punnets at Pick n Pay stores, and R1 from each goes to R4R to provide breast prostheses to cancer survivors who can’t afford them.
“At SAMFA, we feel privileged to be part of this stream of upliftment,” says SAMFA’s Chairperson, Ross Richardson. “People say to surround yourself with those who are going to lift you higher. With Pick n Pay and Reach for Recovery, we are proud to be doing just that.”
You can assist and bring hope, joy and dignity – simply buy a pink punnet of mushrooms today.
Pink punnets of fresh mushrooms will be on shelves at Pick n Pay stores nationwide throughout October. Please join Team Ditto in uplifting the lives of underprivileged women who have survived breast cancer with this simple yet life-changing purchase.
And, if you need an awesome recipe to inspire your mushroom intake, then check out this handy recipe to whip up Harissa Butter Roasted Mushrooms with Spicy Lemon Yoghurt:
Harissa Butter Roasted Mushrooms with Spicy Lemon Yoghurt
Serves 6
Ingredients:
Quick pickled onions:
1 red onion, very thinly sliced
½ cup apple cider vinegar
1 Tbsp sugar
1 tsp sea salt flakes
Yoghurt sauce:
250ml plain double cream yoghurt
1 small clove garlic, finely grated
2 Tbsp lemon juice
2 tsp Aleppo pepper*
Good pinch of sea salt
*Aleppo pepper is available at specialty delis / artisanal grocers / spice stores.If you cannot find Aleppo pepper simply substitute with 1 tsp sweet paprika and ¼ tsp cayenne pepper. Mix together.
Mushrooms:
125g butter, softened
125g harissa paste
12 large portobello mushrooms
To serve:
Store bought flatbread / naan or pita
Fresh coriander
Lime wedges
Method
For the quick pickled onions: Combine all the ingredients in a glass jar and give it a good shake. Make sure the onions are submerged. Leave at room temperature while preparing the rest.
For the yoghurt sauce: Combine all the ingredients together and taste to adjust seasoning. Keep in the fridge until serving.
For the mushrooms: Stir the softened butter and harissa paste together until well combined.
Taste the harissa paste you are using for seasoning – you may or may not need to add a little extra salt and pepper.
Preheat oven to 200°C with the fan on.
Line a large baking tray with baking paper.
Place portabellos on prepared tray and brush generously with harissa butter.
Roast for about 7-10 minutes or until just tender.
While the mushrooms are roasting, warm or toast some flatbread and prepare the other toppings.
Serve harissa butter mushrooms piled onto warm flatbread with generous dollops of the spicy lemon yoghurt.
Scatter everything with fresh coriander leaves and pickled onions.
Squeeze over some fresh lime juice and enjoy.
Credit: The South African Mushroom Farmers’ Association