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

  1. Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
  2. Simmer  5 – 10 mins over low heat til chicken is cooked through & flavours infused into stock.
  3. Add mirin, tamari and coriander just before serving.
  4. 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.

 

raw vegan collard wraps

May 18, 2020 / Lyn Jones / 0 Comments

Packed full of veggie goodness and some nuts – processed in the food processor into an almost ground meat texture, this faux meat phenomenon is an excellent base for many raw recipes. The mixture is incredible – the ground pecans mixed with garlic & ginger have a real hearty consistency which can be added to all sorts of recipes. In these raw vegan collard wraps, the pecan mixture adds a nice firm texture that blends well with the creamy avocado and crunchy peppers. – serves 4

Ingredients
  • 4 large collard leaves
  • 1 red capsicum
  • 1 avocado
  • 2-3 ounces alfalfa sprouts
  • 1/2 lime
  • 1 cup raw pecans
  • 1 tablespoon tamari use coconut aminos for paleo version
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1 teaspoon extra virgin olive oil
Instructions
  1. To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
  2. Slice avocado and pepper.
  3. In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
  4. Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.
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