Local,
organic chicken tastes so much better than a cheap chicken breast.
Not exact matches
Table 10's chef de cuisine James Richards has updated the «
Taste of Table 10» four course $ 48 menu with seasonal summer favorites including ahi tuna tartare with wasabi clouds,
organic scarlett spinach salad with pickled rhubarb and local strawberries; sweet corn soup with pickled sweet corn and crispy jalapenos; stuffed conchiglie with Bellwether Farms ricotta and black summer truffles; or lemon and herb roasted
chicken with roasted potatoes and artichokes.
I used to recoil at the premium price of
organic poultry, but my reaction changed once I cooked a Rosie
chicken (certified
organic, free range
chicken from Petaluma Poultry - link), and
tasted the difference a good upbringing makes.
Plainville Farms brand of poultry and deli meats made from turkey,
chicken and pork that are never, ever given antibiotics is expanding its line - up of natural * and USDA organic deli meats to include new pre-sliced Southwestern Turkey and Buffalo Chicken varieties, and an exciting new Oven Roasted Turkey and Black Forest Ham Combo Pack for a great tasting sandwich at home or on - th
chicken and pork that are never, ever given antibiotics is expanding its line - up of natural * and USDA
organic deli meats to include new pre-sliced Southwestern Turkey and Buffalo
Chicken varieties, and an exciting new Oven Roasted Turkey and Black Forest Ham Combo Pack for a great tasting sandwich at home or on - th
Chicken varieties, and an exciting new Oven Roasted Turkey and Black Forest Ham Combo Pack for a great
tasting sandwich at home or on - the - go.
In addition to their abundant
organic crops, Hill Top Farms also offers a tour of the 30 acre farm which consists of a trip through the horse barn where participants get a up close, hands on education about equine care including feeding and grooming one or more of the nine resident horses, feeding the
chickens and petting the goats and a hayride out to the fields where you get to see and
taste organic vegetables in production and learn about how things grow and why
organics is important.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL
organic, grassfed butter or pure coconut oil 1 pound pasture - raised,
organic chicken breasts, cut into 1/2» chunks 1 large
organic onion, diced 1 medium
organic red bell pepper, diced 3 - 4 ribs
organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves
organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to
taste) unrefined sea salt Freshly ground black pepper, to
taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups
organic, grassfed cream 2 cups shredded
organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
Easy Crock Pot Bone Broth — Easy Crock Pot Bone Broth Ingredients: 1 lb - 2 lbs bones from pastured animals (
chicken feet / necks or beef bones knuckles are best) 4 cloves
organic garlic 1 - 2 gallons filtered water Sea salt and pepper to
taste 2 tbsp apple cider vinegar other of choice vegetables (optional, can make it...
Ingredients: 2 cups whole, raw,
organic milk from grass - fed cows 1 cup
organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured
chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to
taste, real maple syrup 2 tsp pure,
organic vanilla extract Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash of unrefined sea salt
Garlic cloves (5 - 10, or more, to
taste) Butter, grass - fed or expeller - pressed coconut oil (2 TBS) Tomato puree,
organic if possible (1 container, 26 ounces) Fish stock (64 ounces) or 1/2
chicken stock and 1/2 clam juice, bottled Sea salt and freshly ground black pepper — where to buy sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails (2)
organic chicken breasts, sliced thin * 1 can
organic coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to
taste
It
tastes so much better than the
organic chicken I had been buying at the health food store.
* 2 cups
organic whole milk (I used raw milk) * 2 cups
organic heavy cream (preferably raw cream) * 3/4 cup
organic sugar (or try it with raw honey) * very clean petals from 4 peonies (I used white peonies); make sure they have not been sprayed with chemicals * very clean petals from 4 - 6 roses; make sure they have not been sprayed with chemicals * 2 - 4 teaspoons rose water, or less / more to
taste - optional * 4 egg yolks, preferably from farm - fresh, pastured
chickens
1 can
organic pinto beans rinsed 1 cup vegetable or
chicken stock (I make mine in the crockpot and freeze it in 1 cup containers) 1/4
organic onion diced 1/2 -1 tsp Cumin 1 tsp Ancho Chili Pepper 1/2 -1 tsp Aleppo Pepper 1/2 tsp Expote 1 tsp Cilantro 1 tsp Virgin Coconut Oil Salt and Pepper to
taste
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No -
Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1
organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to
taste
The use of ginger, chili sauce, and garlic means you'll still be getting the classic
taste, but this method gives you control over the quality of ingredients you're using, especially the
chicken, which you can use
organic free range
chicken.
ingredients
CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
CHICKEN SOUP: 2 pounds
chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups
organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to
taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
Butternut squash,
organic (1) Onion, yellow or white,
organic (1) Butter, grass - fed if possible (2 TBS)--
Chicken stock, homemade or
organic (6 cups)--(click here to see my recipe) Sea salt and freshly ground black pepper to
taste Optional: Nutmeg, whole or ground Sour cream, grass - fed if possible
ingredients BRAISED
CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8
chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups
organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
taste)
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups
organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to
taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
ingredients QUICK ASIAN SOBA NOODLES 1 (8 - ounce) package soba noodles 3 tablespoons sesame oil (divided) 1 clove garlic (peeled, finely chopped) 2 cups
chicken breast (boneless, skinless, diced) 2 cups
organic frozen mixed vegetables 3 and 1/2 tablespoons low sodium tamari (divided) flaky sea salt (to
taste)
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup
organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to
chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to
taste)
CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to
CHICKEN THIGHS: 8
chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to
chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to
taste)
can of
organic plum tomatoes) * 1 big handful of
organic swiss chard (or use another green like kale), rinsed well and chopped * 4 eggs, preferably
organic and free range (I use eggs from my backyard
chickens) * Sea salt and freshly ground pepper to
taste
Inglewood chooks are fully certified
organic; they look and feel different to other
chickens; they
taste like real
chicken, the
chicken literally falls off the bone: and you can actually find the wishbone!
Inglewood chooks are fully certified
organic; they look and feel different to other
chickens; they
taste like real
chicken, the
chicken literally falls off the bone: and you
Navy beans, dried (1 lb) Filtered water
Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz)
Chicken breasts and / or thighs, pastured or free range
organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to
taste) Freshly ground black pepper (to
taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese
1/2 cup plus 1 teaspoon
organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups
chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style
chicken - style vegetable broth (recommend Imagine's No -
Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style
Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to
taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to
taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package
chicken - style
chicken - style seitan
* 3 tablespoons coarse sea salt * 1 tablespoon dried rubbed sage * 1 whole
organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4 cup
organic butter * 1/4 cup chopped fresh sage * 1 small apple, halved * 1 onion, quartered * 4 fresh thyme sprigs * 2 medium yellow onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5 cups vegetable or
chicken stock, preferably homemade * 3/4 cup apple cider * sea salt and fresh pepper - to
taste
4 cups
chicken or vegetable
organic broth 3 cans coconut milk 1 cup fresh mushrooms — sliced 1/4 cup chopped fresh cilantro 1/4 cup fresh lime juice 2 shallots, finely chopped 2 tablespoons minced ginger 2 teaspoons natural red curry paste 2 stalks lemon grass — bruised 2 tablespoons
organic coconut sugar 1/4 teaspoon
organic crushed red pepper
Organic sea salt to
taste 1 lb.
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large
organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or
chicken stock, preferably homemade * 1 tablespoon palm sugar or
organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to
taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
I don't buy a lot of
organic meats but this particular recipe
tastes better with
organic ground
chicken.
A focus group at Lionel Wilson College Prep Academy Middle and High School in Oakland, CA
taste tests southwest
chicken salad with black beans, corn and
organic ranch dressing.
1 large butternut squash, peeled and cubed 1.5 tbsp extra virgin olive oil 1 onion, chopped 4 cups
chicken broth Sea salt and pepper to
taste 4
organic chicken sausages, sliced and heated
sliced raw turkey cutlets 2 garlic cloves, sliced 1/2 cup
organic chicken broth 1 TBSP lemon juice 2 TBSP capers 1 cup artichoke hearts, drained 2 large turnips, peeled 1/4 cup fresh parsley, chopped 1/2 teaspoon Wright Salt Ground black pepper, to
taste Instructions: Preheat... Read More»
Gingered
Chicken or Salmon Makes 4 Servings 2 Tbsp coconut oil 3 Tbsp grated fresh ginger root 2 Tbsp freshly ground black pepper Sea salt to taste 4 wild caught salmon fillets or 4 free range chicken breasts Side Dish: 1 bunch organic kale, deveined and chopped 1 medium organic zucchini, chopped 1 organic
Chicken or Salmon Makes 4 Servings 2 Tbsp coconut oil 3 Tbsp grated fresh ginger root 2 Tbsp freshly ground black pepper Sea salt to
taste 4 wild caught salmon fillets or 4 free range
chicken breasts Side Dish: 1 bunch organic kale, deveined and chopped 1 medium organic zucchini, chopped 1 organic
chicken breasts Side Dish: 1 bunch
organic kale, deveined and chopped 1 medium
organic zucchini, chopped 1
organic red...
3
organic onions, peeled and chopped 3 carrots, peeled and sliced 2 TBL butter 2 TBL extra virgin olive oil 2 quarts homemade stock (beef or
chicken broth, turkey bone broth, pork broth or rabbit broth (half stock, half filtered water may be substituted) 1/2 tsp green peppercorns, ground 1/8 — 1/4 cup fresh lemon juice Sea salt to
taste
2 1/2 cups chopped frozen
organic broccoli 1 - 2 cups frozen
organic peas 6 Tbsp homemade ranch dressing mix 2 cans
organic full - fat coconut milk 1 Tbsp arrowroot powder 2 cups shredded cooked free - range
chicken 1/2 cup
organic mozzarella cheese 1 cup raw cheddar cheese sea salt & pepper, to
taste
1 pound
organic chicken breast, cut into small chunks 1 small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other greens 1 bunch green onions, chopped 1 lemon or lime, juiced 1/2 cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance) 1 can
organic coconut milk 1 quart
organic chicken broth sea salt to
taste
Sweet Potato &
Chicken Recipe: Ingredients: 1 organic sweet potato 1 organic chicken breast 1/4 avocado 2 TBS pico 1 TBS cilantro, chopped Sea salt & black pepper to taste Directions: Cook 1 sweet potato and mash (for speed I peel the sweet potato, cut it up into pieces and put in boiling water for about 20 - 25 mi
Chicken Recipe: Ingredients: 1
organic sweet potato 1
organic chicken breast 1/4 avocado 2 TBS pico 1 TBS cilantro, chopped Sea salt & black pepper to taste Directions: Cook 1 sweet potato and mash (for speed I peel the sweet potato, cut it up into pieces and put in boiling water for about 20 - 25 mi
chicken breast 1/4 avocado 2 TBS pico 1 TBS cilantro, chopped Sea salt & black pepper to
taste Directions: Cook 1 sweet potato and mash (for speed I peel the sweet potato, cut it up into pieces and put in boiling water for about 20 - 25 minutes).
1
organic sweet potato 1
organic chicken breast 1/4 avocado 2 TBS pico 1 TBS cilantro, chopped Sea salt & black pepper to
taste
of
organic pastured
chicken breasts 1 tsp fresh chopped parsley Sea salt to
taste Fresh ground black pepper to
taste 2 cloves of minced garlic 2 packages of kelp noodles 4 Tbsp coconut...
15 oz
organic pumpkin (or any other winter squash), either canned (unsweetened) or fresh roasted 1 cup
organic lima beans, drained and rinsed 8 cups
organic sodium - free vegetable or
chicken stock 1 large
organic carrot, peeled and chopped 1 medium onion, peeled and chopped 4 large cloves garlic, sliced 2 c full - fat
organic coconut milk 1 Tbsp
organic coconut oil Sea salt and pepper to
taste
of
organic pastured
chicken breasts 1 tsp fresh chopped parsley Sea salt to
taste Fresh ground black pepper to
taste 2 cloves of minced garlic 2 packages of kelp noodles 4 Tbsp coconut oil or sustainable palm oil For Tomato Sauce: 3 fresh chopped tomatoes 3 cloves chopped garlic 2 Tbsp tomato paste (bpa free) 1 chopped onion 2 bay leaves
I just made an
organic chicken and marrow bone broth and what's left after straining
tastes good but I don't want to fill up on nutrient poor food.
Indulge in organically grown food at Bali Eco Stay restaurant to rediscover the pure
taste of fruits, vegetables, freshwater fish and pasture raised
organic chicken.