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Monday, November 23, 2009

Chicken Almond Stir Fry

3 Tbsp Bragg's liquid aminos
1/4 c coconut milk (full fat, organic, no sugar added, BPA-free can too!)
1/4 t fresh ground black pepper
3 cloves of organic garlic, minced
2 Tbsp minced fresh ginger
1 Tbsp extra virgin olive oil
2 lbs chicken breast (free range and organic), cut into 1/2 inch strips
Stir Fry:
8 oz rice noodles (find them in the oriental foods isle)
3 Tbsp coconut oil

3 c broccoli, organic
1 c sliced mushrooms, organic
3 stalks chopped celery, organic
1 c organic snap peas
3 scallions, chopped
2 tsp sesame oil
1 c almonds
  1. Place rice noodles in glass bowl.  Boil about 3-4 cups of water.  Pour over noodles and set aside to soften until end of preparation.

  2. Combine all marinade ingredients in glass bowl.  Let marinate for approximately 20 minutes.

  3. Place almonds onto a cookie sheet and bake at 250 degrees F for about 20 minutes until lightly browned.  Remove and let cool.

  4. Heat wok or large skillet on Medium-Medium High heat.  Add 1 T coconut oil.  Stir fry the broccoli over medium heat for 3-4 minutes.  Remove from pan and set aside.

  5. Add remaining coconut oil and stir fry mushrooms, celery and snap peas for 2-3 minutes.  Remove and set aside.

  6. Remove chicken from marinade and place into wok.  Add 2 t sesame oil and stir fry the chicken until cooked thru, about 5 minutes.

  7. Add vegetables back into pan.  Add almonds and scallions.  Mix well to heat thru.  Serve immediately over the softened rice noodles.
**TIP:  To make Advanced Plan, omit the noodles.  Eat as is or over a bed of organic salad greens.  YUM!

Tuesday, November 3, 2009

Apple Pumpkin Soup

I intend this soup to be served more as an appetizer than the main course as it is a sweeter pumpkin soup than you may be used to.  This is perfect to prepare during the fall when fresh organic apples and cider are in abundance!   This makes about 10 servings.

8 cups chopped fresh pumpkin (about 3 pounds)
4 c unsweetened organic apple cider
3 small tart apples, peeled and chopped  (we used granny smith -- low in sugar!)
1 medium organic white onion, chopped
2 tablespoons fresh lemon juice
2 teaspoons minced fresh gingerroot
1/2 teaspoon each ground cinnamon & nutmeg
2 organic garlic cloves, minced
1/2 teaspoon sea salt (optional)

1/2 cup fresh pumpkin seeds
1 teaspoon coconut oil
1/8 teaspoon sea salt

1.)  In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.  (This can also be done on the stove top in a large pot for 1-3 hours until both pumpkin and apples are tender.)

2.)  Meanwhile, toss fresh, washed, and dried pumpkin seeds with coconut oil and sea salt.  Spread onto an ungreased baking sheet.  Bake at 250° for 45-50 minutes or until golden brown.  Set aside to cool.

3.)  Once Pumpkin and Apples are soft, cool soup slightly; process in small batches in a blender or food processor until smooth.  Transfer to a large saucepan; heat through.

4.)  Serve soup into bowls or for a festive flare in small hallowed out pumpkins (a great party tip!).  Garnish with toasted pumpkin seeds.

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