Wednesday, July 7, 2010
Sunshine Chicken and Roasted Roots
Enjoy this recipe from Whole9
* 6 Tbsp Organic Sunbutter (no sugar added)
* 3 Tbsp lime juice
* 1 clove garlic, crushed
* 1½ tsp chili-garlic paste
* 3 Tbsp coconut aminos
* 6 Tbsp coconut milk
* Grated fresh ginger, to taste
This can be made a few hours ahead of time. Mix in a glass bowl or food processor until creamy. (Do not mix in metal, as that can interfere with the lime juice.) Do not refrigerate.
Roasted Carrots and Parsnips
Preheat oven to 400 degrees.
* Four bunches of small to medium-sized carrots and parsnips
* 1 Tbsp Coconut oil
* Salt and pepper
Trim and wash the carrots – do not peel. They should be all about the same size – cut larger carrots in half. Place foil on baking sheet, add carrots. Heat coconut oil gently until it liquefies, pour over carrots on baking sheet and mix by hand. Sprinkle salt and pepper.
Cook at 400 degrees for 20 – 30 minutes, depending on carrot size. The skin should be slightly crisp and wrinkly, but the carrot should be easily pierced with a fork.
* Three pounds of free range, organic chicken breast
* Chili powder (1 tbsp)
* Garlic salt (2 tbsp)
Combine the chili powder and garlic salt in a bowl, and sprinkle over chicken breast. Cook with coconut oil. Throw in a hot pan to sear in the juices, reduce heat and finish cooking.