Entrées

Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

Yield: 6-8 Servings

Ingredients:

• 1 cup Organic Quinoa, prepared with chicken stock
• 2 cups Organic Chicken Broth
• 1 1/2 pounds of Boneless, Skinless Chicken Breast Tenders
• 4 tablespoons Olive Oil
• 1 small onion, thinly sliced
• 1 red bell pepper, sealed and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 5 cloves garlic, thinly sliced
• 20 leaves fresh sweet basil, julienne
• Salt and pepper to taste
  

1. Cut chicken into one-inch pieces.
2. Heat large nonstick skillet over high heat and add the oil.
3. Add chicken and saute for 5 minutes or until golden brown.
4. Add onions, bell peppers; saute for one or two more minutes
5. Add garlic and saute until peppers become slightly limp, but still bright for about one to two minutes
6. Season with salt and pepper
7. Remove the pan from heat
8. Add basil and Quinoa
9. Toss until basil wilts

Turkey Chili

Yield: 6-8 Servings

Ingredients:

• 1 can of each: Organic kidney, pinto, black, white, adzuka, and garbanzo beans
• 1 cup of lentils
• 1/2 cup of chopped cilantro or parsley
• 1 1/2 lbs. of ground organic turkey
• 2 tbsp. of chili powder
• 1 cup diced celery
• 2 cups organic vegetable broth
  

Preparation:

1. Place all ingredients in the crock pot
2. Cook in Medium heat, roughly 4-8 hours

*Vegetarian Option: Substitute organic turkey with 2 cups of lentils

Chicken Soup

Yield: 6-8 Servings

Ingredients:

• Whole chicken cut up and washed, (bone in)
• 6-8 cloves of garlic
• 1 onion cut up
• 1 box of organic chicken broth
• Equal parts water
• Cabbage chopped
• Broccoli chopped
• Celery chopped
• Zucchini chopped
• Spinach
• Parsley chopped
• Optional:
  • Asparagus
  • Leek chopped
  • Green Beans
  • Brussels sprouts
  • Chives chopped
  • 1 cup of Lentils
• Celtic sea salt
• Braggs Amino Acids
• White and black pepper

Directions:

1. Bring to a boil: chicken, garlic, onion, broth and water in a large pot for 10 minutes
2. Set to simmer and add vegetables
3. Add remaining seasonings just before serving.
   

*Vegetarian Option: Substitute chicken with 2 cups of Lentils and chicken broth with vegetable broth

Hummus Dressing

• 1 tbsp grape seed oil
• 1 tbsp hummus
• 1 tsp chopped cilantro
• 3 tbsp lime juice
  
• Pinch of salt and pinch of ground pepper
  

Blend in blender

Umeboshi Dressing

• 1 c. olive oil
• 6 Cloves of garlic
• 4 tsps. Umeboshi Plum Paste
• 1/8 tsp. sea salt
  

Blend in blender, I like to leave it out for 24 hours to richen the taste, then keep refrigerated.