November | 2020 | Lyn's Recipes

IMMUNE BOOSTING CHICKEN SOUP

November 15, 2020 / Lyn Jones / 0 Comments

This amazing Polish chicken soup get rid of toxins, stimulates circulation, reduces inflammation, aids digestion and boosts your immune system. Coriander also has antibacterial and anti-inflammatory properties that can help fight disease. Adding a little protein such as chicken will supply your body with essential amino acids your body needs to heal and nourish. The perfect ingredients to help you get through the winter!

Serves 4

INGREDIENTS
10 cloves garlic, smashed (approx 1 whole bulb)
2 tablespoon finely grated ginger
1 tablespoon fresh grated turmeric (see notes)
1 litre (35 1/4 fl oz) chicken or vegetable stock
1 litre (35 1/4 fl oz) water
500 g (17 1/2 oz) organic chicken breast, cut into chunks (see notes)
2 bunches coriander, chopped
¼ cup (60 ml / 2 oz) mirin or rice wine (optional but delicious)
3 tablespoons tamari soy sauce

Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
Simmer 5 – 10 mins over low heat til chicken is cooked through & flavours infused into stock.
Add mirin, tamari and coriander just before serving.
Serve in large bowls and sip slowly. Enjoy.

NOTES
Can use organic silken tofu instead of chicken to boost protein.
If using dry turmeric, only use 1/4 teaspoon (dry is healthier)

A little chilli or my XO Sauce can be added for a little heat.
Other vegetables can be added if you like such as shiitake mushroom, spinach, kale.

This soup only takes 10 minutes to make, which is why chicken breasts are used. However, you can use chicken thigh in place of breast depending on your preference.

You can make this soup using a whole chicken, using all of the stock and removing the tender meat from the chicken then stirring through the stock before serving. This will take approx 1 1/2 hours.

When having egg noodles, beat 2 eggs & pour in a thin stream over the simmering stock for the best egg noodles you’ll ever eat.

DUKKAH – EGYPTIAN SPICE MIX

November 15, 2020 / Lyn Jones / 0 Comments

Sprinkle onto garden salads, dips or to accentuate favourite meals. It works beautifully with Moroccan baked organic eggs, cinnamon roasted sweet potato or veggie burgers topped with beetroot relish and a crunchy salad. Home made Dukkah is a celebration of aromatics that is just glorious. You’ll never buy dukkah again once you’ve made your own.

Makes 1 jar

INGREDIENTS

150 g macadamia nuts – lightly roasted
100 g almonds, roasted
50 g sesame seeds – lightly toasted
10 g chia seed
2 teaspoons turmeric, ground
1 gram saffron (optional but delicious) – crushed
1 teaspoon cumin – ground
1 teaspoon black pepper – ground
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

METHOD

Chop the macadamia nuts and almonds until ground – you can leave a few chunky bits in there for a little texture.
Combine macadamia nuts and almond with the sesame seeds, chia seed, ground turmeric, crushed saffron, cumin powder, black pepper, sea salt, cinnamon and ginger.
Mix the dukkah ingredients well and taste – adjust if necessary to your palate.
Store in a glass jar in the fridge.
Serve and enjoy – keeps well in an air tight glass jar in the fridge – ready to serve.

NOTES:

Sprinkle over favourite dips such as Baba Ghanoush or Matmahara dip before serving.
Sprinkle over roasted carrot salad or Persian feta.
Sprinkle over your next kale salad and scatter with pomegranate.
Sprinkle over organic scrambled eggs.

Feel free to add other spice, nuts & seeds to your own tastes – Chilli flakes, ground coriander, ground cardamom, lemon zest, smoked paprika and fennel seeds all work really well.