Thursday, September 25, 2008

Cleansing Chicken Soup

This recipe comes to us by way of Jordan Rubin's book "Perfect Weight America." I absolutely love the recipe, it is economical and very good for you. I didn't have any green beans the first time I made this and it was sweeter then the second time when I had them. It tasted great either way. If you use a whole chicken, you will have so much meat that I recomend saving the breast and tender's and leave the thigh and legs for the soup. That way you can use the meat for sweet and sour chicken (posted previously).

~Strawberry Girl

Cleansing Chicken Soup

1 whole chicken (free range, pastured, or organic chicken)
1 Tbsp. raw apple cider vinegar
3-4 quarts filtered water
4 medium-sized onions, coarsely chopped
8 carrots, peeled and coarsely chopped
4 Tbsp. extra-virgin coconut oil
½ cup fresh or frozen green peas
4 inches grated ginger
¼-1/2 tsp. cayenne pepper
6 celery stalks, coarsely chopped
1 bunch parsley
5 garlic cloves
2-4 tbsp. Celtic Sea Salt

If you are using a whole chicken, remove fat glands and gizzards from the cavity. Place chicken or chicken pieces in a large stainless steel pot with the water, vinegar, garlic, ginger, salt, cayenne pepper, extra virgin coconut oil, and all vegetables except parsley. Let stand for 10 minutes before heating. Bring to a boil, removing scum that rises to the top. Cover and cook for 8 – 12 hours. The longer you cook the stock, the more cleansing it will be. About 15 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove from heat and take out the chicken. After it cools, remove chicken meat from the carcass, discarding the bones, then add part of it back to the pot Discard the vegetables that you used to make the stock and add the stock back to the pot. Use 1 fresh onion and carmalize then add to the stock pot. Add carrots and celery to the pot and boil until tender. Add 1 cup of peas and warm before serving. Season to taste.


Yummy Delicous Sugar Free Sweet and Sour Chicken

WOW I lucked out with this, I happened to have these ingredients on hand and thought I would work out a recipe for sweet and sour chicken. I have avoided this in the past because I hate dumping a bunch of sugar in a sauce, so I decided to substitute Stevia. The results were delicious!

Sweet and Sour Chicken

1-2 Tbsp. olive oil
1 red bell pepper
1/2 or more medium onion
2 cloves garlic
2 cups orange and yellow baby carrots (if you can find them)
1 cup or more of broccoli (optional)
2 cups chicken stock
1/3 cup Organic Corn Starch (more if you want a thicker sauce)
2-4 tbsp wheat free soy sauce (depending upon taste)
1 tbsp stevia powder (taste the sauce to your sweetness preference, avoid putting too much or it will be bitter, although this recipe can mask that quite a bit.)
1-3 tsp sea salt
1 tbsp raw apple cider vinegar (depending upon how sour you want it)
2-4 cups cooked shredded chicken meat (either use leftover chicken or cook a couple of breasts and thighs in a crockpot for several hours, covered with water some onions and carrots and a bit of sea salt)
1-2 cups Jasmine or Basmati Rice (according to how many people are to be served)

Start out by sauteeing the bell pepper, onion, baby carrots and broccoli in the olive oil. Add the garlic and saute a few minutes more until the garlic is slightly browned (it won't take long). Add the chicken stock and sprinkle the agar agar flakes over the top add the wheat free soy sauce and the stevia powder. Taste the sauce then add apple cider vinegar to add zest. If needed add sea salt to your preference. When the sauce is boiling add the shredded chicken. Serve over Jasmine or basmati rice.

Have fun with this, enjoy!

~Strawberry Girl


Related Posts Plugin for WordPress, Blogger...