chicken, quartered, skinned, and most of the fat removed (I used a combination of chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1 tablespoon sea salt for seasoning, plus extra to taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay leaves * 2 large celery stalks * 2 lbs. (healthygreenkitchen.com)
Tabouleh 1 large cauliflower head — florets only 3 cups cucumber — peeled, seeded, and finely diced 3 cups chopped parsley or cilantro 3 cups tomato — seeded and diced 1/3 cup scallions — thinly sliced 1/4 cup fresh lemon juice 3 tablespoons olive oil 1 tablespoon sea salt freshly ground black pepper (golubkakitchen.com)
1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup dried red split lentils 1/2 head of cauliflower, chopped 1 tablespoon dried garlic flakes 1 tablespoon sea salt fresh cracked black pepper fresh parsley grape seed oil for frying 2 L hot water (pureella.com)