CoCoa LeafGreens ™ delivers the luscious taste and antioxidants of cocoa alongside five types of green
leaf juice powders — spinach, kale, arugula, Swiss chard and barley — mixed with broccoli sprouts.
Not exact matches
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay
leaves 1 star anise 2 teaspoons mild curry
powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar
Juice from about 1/2 a lime
The combination of cucumbers, mint, water, lemon
juice, agave and matcha green tea
powder create a flavorful, hydrating and healthy beverage that will
leave you happy and hydrated.
I think that's because there's very little broccoli flavor to it — once you boil the snot out of the broccoli and add garlic, onions, jalapenos, lime
juice, cilantro, cumin, and chili
powder, somehow the broccoli just melts away, and all you're
left with is something deliciously guacamole - like.
Ingredients 1200 g peeled, cored and coarsely chopped, ripe pears 400 g rice malt syrup
juice of 1 lemon half a teaspoon
powdered cinnamon 1 teaspoon fresh thyme
leaves Makes about 2 jars, 350 g each.
1 Steak Salt and pepper 1 cup lightly packed flat
leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano
leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon
juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili
powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay
leaf 1 pound Swiss chard, center ribs removed,
leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces
leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in
juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa
powder or vegan mini chocolate chips, for garnish
For those of you who are curious, I made note of everything in my freezer: five types of chili
powder; three serrano chile peppers; kaffir lime
leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger
juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai
juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne
powder 1/2 teaspoon coriander
powder 1/2 teaspoon cumin
powder 1/2 teaspoon
powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime
juice 1 cup yogurt or coconut milk Salt to taste Mint
leaf for garnish
2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot
powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime
leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and
juice of 1 lime 1/2 cup light agave syrup or other sweetener of choice
Combine the garlic, salt, turmeric, curry
powder, orange
leaves, ginger, vinegar, tamarind paste or lemon
juice, and sugar to make a marinade.
Falafels 1 cup / 150 g green peas, fresh or frozen (thawed) 1 cup / 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking
powder 3 stalks fresh mint,
leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon
juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
I took some nettle
powder from my Nordic Superfood Mix,
juiced a few
leaves of spinach and added it all to the minty layer.
can) 1 egg (I used
powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage
leaves, minced 1/2 cup sliced, pitted Kalamata olives (I
left them out this time) Squeeze of fresh lemon
juice 1/2 cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground pepper
Add the onion, garlic, cumin, oregano, chili
powder, bay
leaves, salt, lime
juice, and chicken broth.
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice
powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime
juice 2 tablespoons fresh cilantro
leaves
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili
powder or a dash of cayenne 1/2 lemon —
juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula
leaves for garnish
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime
juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile
powder 1/2 teaspoon turmeric
powder 1/4 cup curry
leaves (optional) 1/4 cup cilantro
leaves Salt to taste
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay
leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime
juice (2 - 3 limes) 1/4 cup cilantro
leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
While many of our competitors products are made from concentrate or from the pulp
left over from
juicing beets, our beet
powder uses beets in their most natural form - only from raw whole beets.
4 - 6 tortillas 1 avocado, sliced 1/2 cup Chipotle Crema Mango Salad (recipe follows) Cilantro
leaves In a mixing bowl, combine the chili
powder, lime
juice, mustard, oil and salt.
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil
leaves 1 ″ galangal root 1 tsp cumin
powder 1 tsp chipotle
powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili
powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their
juices 2 whole canned chipotle chiles en adobo 2 bay
leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil
leaves 1 ″ galangal root 1 tsp cumin
powder 1 tsp chipotle
powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read more →
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon
juice 1 tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili
powder 1 teaspoon ground cumin 1 bay
leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves of garlic, minced to a paste 1 teaspoon cumin
powder or seeds 1 teaspoon sesame seeds, black or white 1 teaspoon turmeric 1 bay
leaf 2 tablespoons lemon
juice A good handful of parsley, rinsed and chopped Oil Salt
In a mixing bowl, add the chicken, white wine vinegar, lime
juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary
leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper
powder, and mix them all up.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa
juice of 1/2 a lime 1 tsp chile
powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion
powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted,
left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
12 ounces (3/4 pound) soft tofu, diced 2 tablespoons soy mayonnaise 2 scallions, chopped 2 tablespoons diced celery 1/2 teaspoon lemon
juice 2 tablespoons chopped cilantro
leaves 1 teaspoon grated peeled fresh ginger 1/2 teaspoon curry
powder Salt and pepper to taste 1 whole wheat pita bread Shredded lettuce
Ingredients 2 handfuls of fresh spinach
leaves, cleaned and chopped 1 banana, peeled and cut into slices 50 ml natural coconut milk with no added sugar or flavourings 50 ml rice milk with no added sugar or flavourings 1 tablespoon agave syrup a squeeze of lemon
juice 2 - 3 pinches vanilla
powder dark chocolate shavings, for -LSB-...]
Ingredients 1 - lb rigatoni Garlic
powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple
juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil
leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
As the tenderloin is cooking, add the mango, tomato, green onions, garlic, jalapeño, olive oil, lime
juice, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon chipotle chile
powder, and the cilantro
leaves to a bowl.
Honeydrop's new collection of cold - pressed
juices contain specific ingredients with health benefits including: Matcha Lemon Manuka Honeyade: This stimulating smooth blend of Matcha green tea and Manuka honey combines the stoneground tea
leaves in Matcha
powder which contain powerful antioxidants, with the natural antibiotic properties of Manuka honey.
spinach
leaves 1 large avocado, peeled, pit removed 1 1/2 tsp lemon
juice 1/2 tsp seasoned salt 1 clove garlic, peeled 1/4 tsp curry
powder 1/8 tsp minced fresh ginger Dash chili
powder Dash cayenne pepper Dash cumin
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry
powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay
leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and
leaves thinly sliced (I used about 7 big
leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime
juice Plain Greek yogurt and sliced almonds for topping, if desired
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry
powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (
leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay
leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry
powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and
juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime
juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion
powder 1 teaspoon garlic
powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime
juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard
leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry
powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their
juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay
leaves 2 teaspoons thyme
leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley
leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry
powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
2 15oz cans black beans 2 garlic cloves 1/2 lime,
juiced 1 tbsp sour cream 1/4 cup cilantro
leaves, chopped 1 cup fresh breadcrumbs 1/2 tsp cumin 1/2 tsp chili
powder 1/4 tsp cayenne 1 tsp salt
Ingredients: * 1 pound beef stew meat * 2 medium potatoes, peeled and cubed * 1 can (14-1/2 ounces) beef broth (I used low - sodium) * 1 can (11-1/2 ounces) V8
juice (I used low - sodium) * 2 celery ribs, chopped * 2 medium carrots, chopped * 1 medium sweet onion, chopped * 3 bay
leaves * 1/2 teaspoon salt * 1/2 teaspoon dried thyme * 1/2 teaspoon chili
powder * 1/4 teaspoon pepper * 2 tablespoons cornstarch * 1 tablespoon cold water * 1/2 cup frozen corn * 1/2 cup frozen peas Directions: * In a 3 - qt.
Stir in CHILI
POWDER; heat a few seconds until fragrant; add VEGETABLE STOCK, LENTILS, WHOLE PEELED TOMATOES with
juice, TOMATO PASTE, CRUSHED RED PEPPER, SALT, BLACK PEPPER, COCOA
POWDER, and BAY
LEAF; stir to combine; bring just to a boil.
Ingredients 1 garlic clove, peeled a pinch of whole sea salt a pinch of white pepper a pinch of chili
powder 6 - 8 tablespoons extra virgin olive oil
juice of 1 lemon fresh thyme
leaves, to taste fresh oregano, to taste 250 - 300 g plain seitan, broken into small, bite - sized chunks Makes 2 servings (or more if -LSB-...]
That
leaves 99.9 % mayo with a dash of garlic
powder, lemon
juice and vinegar (which is already in the veganaise.)
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking
powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (
leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry
powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested,
juiced) 1/2 teaspoon salt pinch freshly ground black pepper
1 bunch of kale (approximately 8 - 10 kale
leaves) 1/2 cup cashews 1/3 cup sunflower seeds 1 cup filtered water 1 lemon,
juiced 1 tsp nutritional yeast 1/2 tsp pink himalayan salt 2 tsp smoked paprika 1/2 tsp turmeric 1/4 tsp cayenne or chilli
powder 1/4 tsp cinnamon
Mushroom Larb 1 lb mixed mushrooms (shiitake, cremini, white, etc.), roughly chopped 1 tbsp roasted rice
powder 1/4 cup chopped fresh cilantro 2 green onions, chopped 2 tbsp chopped shallots 3 tbsp chopped mint
leaves 1/2 tsp cayenne pepper 2 tbsp lime
juice 2 tbsp fish sauce 1 tsp garlic and red chile paste cabbage
leaves cilantro
3/4 cup of mixed pecans and hazelnuts — i love this combination as it tastes so festive 1 clove of garlic 1 cup of fresh basil
leaves 1 teaspoon of One Earth Green Goddess superfood
powder 1 tablespoon of nutritional yeast the
juice of 1/2 lemon 2 tablespoons of extra virgin olive oil salt & pepper to taste
It's made with a combination of spinach, avocado, apple
juice, mint
leaves, grapes, matcha
powder and chia seeds!
3 TBS coconut oil 1/2 small onion, chopped 2 cloves garlic, minced 3 TBS curry
powder 1 tsp cinnamon 1 tsp paprika 1 bay
leaf 1/2 tsp grated fresh ginger root 1/2 tsp Swerve (or a drop of stevia glycerite) Celtic sea salt to taste 2 skinless, boneless chicken breast — into bite - size pieces 1 TBS tomato paste 1 3/4 cup sour cream (or my homemade dairy free yogurt) 1/2 lemon,
juiced 1/2 tsp cayenne pepper