Prepare the eggs by bringing a small pot filled with a few inches of water to
a slight boil.
Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches
a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and turmeric.
Bring to
a slight boil, turn the heat down to medium - low and let simmer for about 10 - 15 minutes.
Bring 1/2 cup coconut milk and 1/2 water to
a slight boil.
Place saucepan over medium heat and stir constantly until mixture has started to come to
a slight boil.
Add CHICKEN STOCK and CHICKEN PIECES to the sauce; bring to
a slight boil; reduce heat to low; simmer until sauce has reduced and thickened (about 10 - 15 min).
In small saucepan over medium heat, add balsamic vinegar and brown sugar and bring to
a slight boil.
Let this come to
a slight boil and continue to stir until the pudding has thickened slightly, just a few minutes.
In a small saucepan, whisk together and bring to
a slight boil the honey, coconut oil, and vanilla.
Once it comes to
a slight boil, slowly pour in the polenta and stir.
Add the remaining water to a small pot over high heat and bring to
a slight boil.
Cover and simmer keeping
a slight boil for 5 - 10 minutes (depending on how soft you want the oats).
Bring the whole thing to
a slight boil, remove the rings, and let it cool.